These vibrant red bell peppers are oven-roasted and generously filled with a creamy spinach and feta mixture, creating a hearty vegetarian dish packed with Mediterranean flavor.

Why You’ll Love This Recipe

Spinach and Feta Stuffed Bell Peppers are an excellent blend of comfort and nutrition. The sweetness of roasted red peppers pairs beautifully with the tang of feta and the creaminess of ricotta or cream cheese, all enhanced by aromatic herbs. This dish is naturally gluten-free, high in fiber, and ideal for vegetarians. It’s perfect for meal prepping, as a main course or a flavorful side.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 large red bell peppers
1 tablespoon olive oil
2 cloves garlic, minced
3 cups fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 cup crumbled feta cheese
1/4 cup ricotta or cream cheese
1/4 cup chopped fresh parsley (plus extra for garnish)

directions

Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Arrange the hollowed peppers in a baking dish.
In a skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach, salt, pepper, and oregano. Cook for 2–3 minutes until the spinach is wilted.
Transfer the cooked spinach mixture to a bowl. Stir in the feta cheese, ricotta or cream cheese, and chopped parsley.
Fill each bell pepper evenly with the spinach and cheese mixture.
Cover the baking dish loosely with foil and bake for 25–30 minutes. Remove foil and bake for an additional 10 minutes until the tops are lightly golden.
Garnish with extra parsley before serving.

Servings and timing

This recipe yields 4 servings.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

Add Grains: Mix in cooked quinoa, rice, or couscous for added texture and nutrition.
Make It Spicy: Add a pinch of red pepper flakes or chopped jalapeños to the filling.
Dairy-Free Option: Use plant-based cream cheese and vegan feta to make it suitable for a dairy-free diet.
Add Protein: Stir in some cooked lentils or chickpeas for a protein boost.
Use Different Peppers: Substitute red peppers with yellow, orange, or green for color variety and slightly different flavor profiles.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place stuffed peppers in a preheated oven at 350°F (175°C) for about 10–15 minutes until heated through. Alternatively, microwave on medium heat for 2–3 minutes, but note that the texture may be softer.

FAQs

Can I make these stuffed peppers ahead of time?

Yes, you can prepare them up to a day in advance. Cover and refrigerate before baking, then bake when ready to serve.

Can I freeze spinach and feta stuffed peppers?

Yes, they freeze well. Wrap each cooled pepper individually and store for up to 2 months. Thaw before reheating in the oven.

Can I use frozen spinach?

Yes, thaw and drain frozen spinach thoroughly before cooking to avoid excess moisture.

Are these peppers suitable for a keto diet?

Yes, they are low in carbohydrates and suitable for most keto plans, especially if using full-fat dairy.

Can I grill these peppers instead of baking?

Grilling is possible; partially cook the filling first, then stuff and grill on indirect heat with the lid closed for about 15–20 minutes.

What type of cheese works best?

Feta is essential for flavor, but you can mix it with goat cheese or cottage cheese for different textures and tastes.

Can I use other vegetables in the filling?

Yes, finely chopped mushrooms, zucchini, or sun-dried tomatoes work well in the mixture.

How do I keep the peppers from tipping over?

Use a snug baking dish to help support them upright or trim the bottoms slightly to create a flat base.

Is it okay to eat the pepper skin?

Absolutely. Roasting softens the skin, making it tender and flavorful.

What can I serve with these stuffed peppers?

They go well with a fresh green salad, roasted potatoes, or crusty bread.

Conclusion

Spinach and Feta Stuffed Bell Peppers are a satisfying, nutrient-dense dish with classic Mediterranean flavor. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe delivers in both taste and presentation. Make it your own with simple variations, and enjoy a wholesome, delicious meal every time.