Mediterranean Spinach Feta Stuffed Peppers
A delightful dish featuring roasted bell peppers filled with a flavorful mixture of spinach, feta cheese, and quinoa, perfect for any occasion.
Ingrédients
Bell Peppers
- 4 large large bell peppers (various colors) Any color variety can be used.
Filling
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, chopped Chop finely for better texture.
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped Cook down to reduce moisture.
- 1/2 cup crumbled feta cheese Substitutes available for dairy-free.
- 1/4 cup cooked quinoa or rice Use gluten-free grains if needed.
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 tablespoons pine nuts, toasted Toasting is key for flavor.
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- Optional: Red pepper flakes, for heat Add according to heat preference.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers, cut them in half lengthwise, and remove seeds and membranes.
- Lightly grease a baking dish with olive oil and place the pepper halves cut-side up.
Cooking
- In a large skillet, heat olive oil over medium heat, add chopped onion, and sauté for about 5 minutes until soft.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chopped spinach and cook for 3-5 minutes, until wilted.
- Remove from heat, mix the spinach mixture with feta, quinoa, sun-dried tomatoes, and toasted pine nuts in a large bowl.
- Squeeze in lemon juice, sprinkle oregano, salt, and pepper, then mix everything together.
- Fill each bell pepper half with the mixture, packing it well.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until tops are golden.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for 3-5 days or freeze for up to 2 months. Reheat at 350°F for best texture.