Description

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.

Ingredients

Units Scale

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)

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Instructions

Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add chopped spinach, salt, pepper, and oregano; cook until wilted.
Transfer spinach mixture to a bowl. Stir in feta, ricotta (or cream cheese), and parsley until well combined.
Spoon the mixture evenly into each bell pepper.
Cover loosely with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes until tops are lightly golden.
Garnish with extra parsley and serve hot.

Notes

You can substitute kale for spinach if preferred.
Use any color bell pepper—yellow and orange also work well.
Add cooked quinoa or rice to the filling for a heartier meal.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 180
Sugar: 5g
Sodium: 420mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 7g
Cholesterol: 20mg