Why You’ll Love This Recipe
These stuffed peppers are a delicious way to enjoy your vegetables while indulging in a rich, cheesy filling. The combination of earthy spinach and salty feta creates a creamy, crave-worthy center that contrasts beautifully with the natural sweetness of roasted bell peppers. This recipe is simple, healthy, and versatile, making it ideal for weeknight dinners, lunch meal prep, or elegant gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bell peppers (any color, halved and deseeded)
fresh spinach (or frozen, thawed and drained)
feta cheese (crumbled)
onion (finely chopped)
garlic (minced)
olive oil
cooked rice or quinoa (optional, for a heartier version)
fresh dill or parsley (chopped)
lemon juice
salt and pepper
shredded mozzarella or Parmesan (optional, for topping)
Directions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook for 1 minute more.
- Add fresh spinach and cook until wilted. If using frozen spinach, stir until heated through.
- Remove from heat and stir in crumbled feta, lemon juice, herbs, and cooked rice or quinoa if using. Season with salt and pepper.
- Place halved bell peppers in a baking dish and fill each with the spinach-feta mixture.
- Top with shredded mozzarella or Parmesan if desired.
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10–15 minutes until peppers are tender and the tops are lightly golden.
- Serve warm.
Servings and timing
This recipe makes 4 servings (1 whole pepper per person, halved) and takes about 40–45 minutes to prepare and bake.
Variations
- Add protein: Mix in cooked lentils, chickpeas, or shredded chicken to make it more filling.
- Use different greens: Kale or Swiss chard can replace spinach for a heartier texture.
- Make it spicy: Add red pepper flakes or chopped jalapeños to the filling.
- Try a different cheese: Goat cheese, ricotta, or cream cheese can be used in place of or alongside feta.
- Grain-free option: Skip the rice or quinoa and use just the veggie-cheese filling for a low-carb version.
- Top with sauce: Serve with tzatziki, marinara, or a drizzle of balsamic glaze.
Storage/Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 1-minute intervals. These peppers are not ideal for freezing, as the texture of the filling may become watery when thawed.
FAQs
Can I make these stuffed peppers ahead of time?
Yes, you can assemble the peppers in advance and refrigerate them for up to 24 hours before baking.
Can I use frozen spinach?
Yes, just make sure to thaw and squeeze out excess moisture before using.
Are these stuffed peppers vegetarian?
Yes, this recipe is completely vegetarian as written.
Can I add meat to the filling?
Absolutely. Cooked ground turkey, beef, or shredded chicken can be added for a meaty version.
What kind of peppers work best?
Any color of bell pepper works well—red, yellow, orange, or green. Red and yellow tend to be sweeter.
How do I keep the peppers from tipping over?
Trim the bottoms slightly if needed to help them sit flat in the baking dish.
Do I need to precook the peppers?
No, baking them filled is enough to make them tender while keeping some texture.
Can I make this dairy-free?
Yes, use a dairy-free cheese alternative or skip the cheese altogether and season the filling well.
Can I serve these cold?
They’re best served warm, but they can also be enjoyed cold or at room temperature as a lunch or snack.
What can I serve with stuffed peppers?
They pair well with a side salad, roasted potatoes, or a grain like couscous or orzo.
Conclusion
Spinach & Feta Stuffed Peppers are a healthy, satisfying dish that delivers big flavor with minimal fuss. Whether you’re looking for a meatless main or a vibrant side, these stuffed peppers bring Mediterranean flair and wholesome ingredients to your table. Easy to customize and perfect for make-ahead meals, this recipe is a go-to favorite for any season.
PrintSpinach & Feta Stuffed Peppers
A Mediterranean-inspired vegetarian dish featuring sweet bell peppers stuffed with a savory mixture of sautéed spinach, feta cheese, herbs, and optional grains, then baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 4 bell peppers (any color), halved and deseeded
- 5 oz fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 3/4 cup feta cheese, crumbled
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup cooked rice or quinoa (optional)
- 2 tbsp fresh dill or parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or Parmesan (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onions until soft, about 3–4 minutes. Add garlic and cook for 1 minute more.
- Add spinach and cook until wilted (or heated through if using frozen). Remove from heat.
- Stir in feta, lemon juice, herbs, and cooked rice or quinoa if using. Season with salt and pepper to taste.
- Place bell pepper halves in a baking dish and spoon the spinach mixture into each.
- Top with shredded cheese if desired.
- Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until peppers are tender and tops are lightly golden.
- Serve warm.
Notes
- Add cooked lentils, chickpeas, or shredded chicken for added protein.
- Substitute spinach with kale or Swiss chard for a different green.
- Add red pepper flakes or chopped jalapeños for a spicy twist.
- Swap feta for goat cheese, ricotta, or cream cheese.
- For a grain-free version, omit the rice or quinoa.
- Serve with tzatziki, marinara, or a drizzle of balsamic glaze for extra flavor.
Nutrition
- Serving Size: 1 stuffed pepper (2 halves)
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
