Mediterranean Spinach Feta Stuffed Peppers
A vibrant and delicious dish packed with spinach, feta cheese, and quinoa, offering a delightful blend of Mediterranean flavors.
Ingredients
Stuffed Peppers
- 4 pieces bell peppers (your choice of red, yellow, or orange)
- 2 cups fresh spinach, chopped vibrant and rich in nutrients
- 1 cup crumbly feta cheese for that creamy embrace
- 1 cup cooked quinoa or rice offering satisfying texture
- 1/2 cup diced tomatoes for a fresh burst
- 1/4 cup olives, sliced for a briny kick
- 2 cloves garlic, minced to infuse flavor
- 1 teaspoon dried oregano for aromatic notes
- to taste Salt and pepper enhancing every layer
- to taste Olive oil necessary for sautéing and drizzling
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds.
- Sauté the garlic in a pan with olive oil until fragrant.
- Add the chopped spinach to the pan and cook until just wilted.
- In a mixing bowl, combine sautéed spinach, crumbled feta cheese, cooked quinoa or rice, diced tomatoes, olives, oregano, salt, and pepper. Stir well.
- Stuff the peppers generously with the mixture.
- Arrange the stuffed peppers in a baking dish, then drizzle with additional olive oil.
Baking
- Bake for 25-30 minutes, or until the peppers are tender and the filling is warmed through.
- Serve warm, optionally with a crisp salad or warm bread.
Notes
For an extra kick, consider adding a pinch of red pepper flakes or using spicy feta. You can swap quinoa with bulgur or add other vegetables like zucchini or mushrooms. Save any leftover filling for pasta or as a topping for baked potatoes!