Description
A delightful dish featuring bell peppers filled with fresh spinach, creamy feta cheese, and hearty quinoa, topped with garlic and oregano.
Ingredients
Scale
- 4 large bell peppers
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup cooked quinoa or rice
- 1/2 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add spinach and cook until wilted.
- In a bowl, combine the cooked spinach, feta cheese, quinoa or rice, cherry tomatoes, oregano, salt, and pepper. Mix well.
- Stuff each bell pepper with the mixture.
- Place the stuffed peppers upright in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Remove from the oven and serve warm.
Notes
For extra flavor, add a sprinkle of lemon zest to the stuffing mix. You can also include chopped olives or artichokes for more texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg