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- 4 large bell peppers (any color) - 2 cups fresh spinach, chopped - 1 cup crumbled feta cheese - 1 cup cooked quinoa - 1/2 cup red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1/4 cup fresh parsley, chopped (for garnish) - Salt to taste When choosing bell peppers, pick ones that feel heavy for their size. This means they are fresh and juicy. You can use any color: red, yellow, or green. Each has a slightly different taste. Fresh spinach should be bright green and crisp. If it looks wilted, choose another bunch. Feta cheese gives a nice tang to your dish. Look for blocks of feta instead of crumbled for more flavor. If you don’t have quinoa, use rice or farro. Both add great texture. For those who prefer a meatier flavor, add cooked ground turkey or chicken to the mix. If you can't find feta, goat cheese is a tasty swap. For added spice, try adding diced jalapeños or red pepper flakes. You can also throw in other veggies like zucchini or mushrooms to change up the filling. {{ingredient_image_1}} To start, grab your large bell peppers. You can use any color you like. First, cut off the tops. Then, remove the seeds and membranes with a spoon. This step is key to making room for the tasty filling. Next, lightly brush the outside of each pepper with olive oil. This helps them brown nicely. Place the peppers upright in a baking dish. This will keep them stable while baking. Now let's make the filling. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of chopped red onion. Sauté for 2-3 minutes until it softens. Then, add 2 minced garlic cloves and cook for 1 more minute. Be careful not to let the garlic burn; it can taste bitter. Now, incorporate 2 cups of chopped fresh spinach into the skillet. Cook until it wilts, which takes about 2-3 minutes. Once wilted, remove the skillet from heat. Stir in 1 cup of cooked quinoa and 1 cup of crumbled feta cheese. Add 1 teaspoon of dried oregano and 1/2 teaspoon of black pepper. Mix well. Don’t forget to add salt to taste! This filling is packed with flavor and nutrition. Next, it's time to stuff the peppers. Carefully spoon the filling into each pepper until they are full. Make sure to pack it in well for extra flavor. Cover the baking dish with aluminum foil. Bake in your preheated oven at 375°F (190°C) for 25 minutes. After 25 minutes, remove the foil. Bake for another 10 minutes. This helps the tops brown a bit and softens the peppers. Once done, take them out of the oven. Let them cool for a few minutes. Before serving, garnish with 1/4 cup of chopped fresh parsley. This adds a nice touch and a burst of color to your dish. Enjoy your spinach feta stuffed peppers! To get the best flavor, fill each pepper well. Use a spoon to pack the filling tightly. This method keeps the stuffing from falling out. Mix the quinoa, spinach, and feta well before adding it to the peppers. It helps the flavors blend nicely. I like to leave a bit of space at the top. This way, the filling can puff up as it bakes. To ensure even cooking, place the peppers upright in a baking dish. Brush the outside with olive oil for a nice finish. Covering the dish with foil at first helps steam the peppers. After 25 minutes, uncover the dish. This step allows the tops to brown and get crispy. Check the peppers for softness with a fork. They should be tender but still hold their shape. A sprinkle of fresh parsley adds color and freshness. Chop it finely and sprinkle it on top just before serving. You can also add a few crumbles of extra feta for a creamy touch. For a bit of zest, a squeeze of lemon juice brightens the dish. These small details make your stuffed peppers look and taste gourmet. Pro Tips Choosing Your Peppers: Select firm, vibrant peppers without blemishes for the best flavor and presentation. Quinoa Cooking Tip: Rinse quinoa under cold water before cooking to remove bitterness and enhance its nutty flavor. Feta Variations: Experiment with different types of feta cheese, such as herbed or smoked, to add unique flavors to your dish. Perfectly Baked Peppers: For softer peppers, bake them a little longer; for a firmer texture, reduce the baking time slightly. {{image_2}} You can change the flavor and look of your dish by using different peppers. Green, red, yellow, or orange bell peppers all work well. Each type has its own taste. Green peppers are a bit more bitter, while red ones are sweet. You can also try poblano or jalapeño peppers for a spicy kick. These peppers add a new twist to the classic recipe. Feel free to mix up the filling to suit your taste. Ground turkey or beef adds protein and heartiness. You can use black beans or lentils for a plant-based option. Add chopped mushrooms or zucchini for extra veggies. If you want grains, throw in some rice or barley. The key is to balance flavors and textures to keep it interesting. Seasonal ingredients can make your dish even better. In the spring, add fresh herbs like basil or dill to brighten the flavor. Summer brings ripe tomatoes or corn, which can enhance your filling. In the fall, try adding roasted squash or pumpkin for a warm, cozy taste. Feel free to customize based on what is fresh and available in your area. This way, your stuffed peppers will always be unique and tasty! You can store spinach feta stuffed peppers in the fridge. Place them in an airtight container. They stay fresh for about 3 to 5 days. Make sure they cool down before you seal them. If you plan to eat them later, this step helps keep them tasty and safe. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to prevent drying out. Heat for about 15 to 20 minutes. You can also use a microwave. Heat them on high for 2 to 3 minutes. Check if they are warm all the way through. You can freeze stuffed peppers for longer storage. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to 3 months. To enjoy, thaw them in the fridge overnight. Then reheat as above. This method keeps their flavors and texture intact. Yes, you can prepare spinach feta stuffed peppers ahead of time. Make the filling and stuff the peppers. Then, cover them and store in the fridge for up to 24 hours. When you are ready to cook, just pop them in the oven. This saves time on busy days. You will know the peppers are done when they are soft and tender. After baking for 35 minutes, check if the tops are slightly browned. A fork should easily pierce the peppers. This means the filling is hot and ready to eat. These stuffed peppers pair well with a simple salad or roasted veggies. A side of quinoa or brown rice adds more texture. You can also serve them with a light yogurt sauce for a refreshing touch. Enjoy experimenting with different sides! This blog post covered all you need to know about stuffed peppers. We looked at ingredients, how to prep and cook, and tips for the best results. You can choose different peppers and fillings for fun twists. Don't forget about storing extras for later! Lastly, I hope the FAQs help you solve any questions. Enjoy your cooking and share your tasty pepper dishes with friends.

Spinach Feta Stuffed Peppers

Delicious bell peppers stuffed with a savory mixture of spinach, feta cheese, and quinoa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 1 cup cooked quinoa
  • 1 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 2 cloves red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 2 cloves black pepper
  • 1 to taste salt
  • 1 4 cups fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened.
  • Add the minced garlic and cook for an additional 1 minute, making sure it does not burn.
  • Incorporate the chopped spinach into the skillet and cook until wilted, about 2-3 minutes.
  • Remove the skillet from the heat and stir in the cooked quinoa, crumbled feta cheese, dried oregano, black pepper, and salt to taste. Mix until well combined.
  • Carefully spoon the filling into each prepared bell pepper until they are well-stuffed.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10 minutes to allow the tops to slightly brown and the peppers to soften.
  • Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Feel free to customize the filling with other vegetables or proteins.
Keyword feta, quinoa, spinach, stuffed peppers