Description
A delicious and healthy recipe for stuffed peppers filled with spinach and feta cheese, perfect for a Mediterranean-inspired meal.
Ingredients
Scale
- 4 large bell peppers
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the 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 and sauté the garlic and red onion until translucent.
- Add the chopped spinach and cook until wilted.
- In a large bowl, combine the cooked quinoa, sautéed vegetables, feta cheese, cherry tomatoes, oregano, salt, and pepper.
- Stuff the mixture into the bell peppers.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables or proteins to the stuffing mixture.
- These can be made ahead of time and stored in the refrigerator before baking.
- Garnish with fresh herbs like parsley or basil for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg