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To make Spinach & Feta Stuffed Peppers, you need fresh and simple ingredients. Here’s what you'll gather: - 4 large bell peppers (any color, halved and seeds removed) - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1/2 cup cooked quinoa or rice - 1/4 cup diced onion - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon lemon zest - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish (optional) Each ingredient adds a unique flavor. The bell peppers provide a sweet crunch. Spinach adds a nice green color and nutrients. Feta cheese brings a creamy, salty touch. Quinoa or rice gives it heartiness. Onions and garlic create a great base for taste. Oregano adds warmth and depth. Lemon zest brightens everything up. Olive oil ties it all together and helps with cooking. For a final touch, fresh parsley adds color and freshness. You can find the full recipe to make these tasty stuffed peppers and enjoy a healthy meal at home. - Preheat your oven to 375°F (190°C). - Lightly grease a baking dish to hold the peppers. - In a skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1/4 cup of diced onion and sauté until soft, about 3-4 minutes. - Add 2 cloves of minced garlic and cook for another minute. - Stir in 2 cups of chopped spinach and cook until wilted, about 2-3 minutes. - In a large bowl, combine the spinach mixture with 1 cup of crumbled feta cheese. - Add 1/2 cup of cooked quinoa or rice, 1 teaspoon of dried oregano, and 1 teaspoon of lemon zest. - Season with salt and pepper to taste. Mix well until all ingredients are combined. - Take each bell pepper half and fill it generously with the spinach and feta mixture. - Place them upright in the prepared baking dish. - Cover the baking dish with aluminum foil and bake for 25 minutes. - Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly golden. - Let cool slightly before serving. Garnish with fresh parsley if desired. For the full recipe, check the detailed instructions above. When making Spinach & Feta Stuffed Peppers, choose your bell peppers wisely. I recommend using large, firm peppers. Red, yellow, or orange peppers add a sweet touch. Green peppers have a sharper flavor, but they work too. If you want to swap quinoa, try rice or other grains. Brown rice adds a nutty flavor. You can also use farro or barley for a chewier texture. Both options keep the dish hearty and satisfying. Sautéing the vegetables correctly is key. Heat your olive oil in a skillet over medium heat. Start with the onions, cooking until soft. This takes about 3 to 4 minutes. Then, add minced garlic and stir for about a minute. You want that garlic aroma to fill your kitchen! Taste the filling before stuffing the peppers. Adjust your seasoning as needed. A pinch more salt can really enhance the flavors. If you like it zesty, add a bit more lemon zest. Trust your taste buds—they know best! For the full recipe, check the previous sections. Enjoy your cooking! {{image_2}} You can easily make Spinach & Feta Stuffed Peppers gluten-free. Simply use gluten-free grains like quinoa or rice. For a vegan option, swap out feta cheese for a plant-based alternative. There are many good brands available now. You can also skip the cheese entirely, adding more spices for flavor. Adding protein can make this dish heartier. You might use shredded chicken or ground turkey. Just mix it into your filling. This gives a nice texture and makes it a complete meal. To take the flavor up a notch, consider adding herbs like basil or thyme. A pinch of red pepper flakes can add a bit of heat. Fresh herbs will brighten the dish, while spices like cumin can add warmth. You can also experiment with cheese. Try mixing in mozzarella or goat cheese. These cheeses melt well and add a different taste. This allows you to create your own unique version of the dish. For the full recipe, check out the detailed instructions above. Store any leftover spinach and feta stuffed peppers in an airtight container. Place them in the fridge. They will stay fresh for about three to four days. Make sure to let them cool before you store them. This helps keep their texture. If you want to save them for longer, freezing is a great option. To freeze, wrap each stuffed pepper in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you are ready to eat them, just thaw in the fridge overnight before reheating. Reheating stuffed peppers is simple. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish, cover with foil, and heat for about 20 minutes. This keeps them moist. If you are short on time, the microwave works too. Place a pepper on a microwave-safe plate. Cover it with a microwave-safe lid or wrap. Heat it for about two to three minutes, checking to see if it is warm all the way through. Enjoy your delicious meal! For the complete recipe, check out the Full Recipe. How to make Spinach & Feta Stuffed Peppers ahead of time? You can prepare these stuffed peppers a day before. First, follow the steps to fill the peppers. Then, cover them tightly and store them in the fridge. When ready to cook, just bake them as directed. This keeps the flavors fresh and saves time. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just thaw it first and drain any excess water. This way, you avoid soggy peppers. Frozen spinach is a great time-saver and still adds good flavor. What side dishes pair well with stuffed peppers? Stuffed peppers go well with a simple salad or garlic bread. You can also serve them with rice or quinoa. These sides complement the flavors and provide extra nutrition. How long do stuffed peppers typically take to cook? Stuffed peppers usually take about 35 to 40 minutes in the oven. You first cover them and bake for 25 minutes. Then, uncover and bake for an additional 10 to 15 minutes. This ensures they are tender and fully cooked. What can I substitute for feta cheese? If you do not have feta cheese, try goat cheese or ricotta. Both give a creamy texture and taste. You can also use a dairy-free cheese for a vegan option. Each choice will change the flavor a bit, so choose what you like best. This blog post guided you through making tasty spinach and feta stuffed peppers. You learned about the main ingredients, step-by-step instructions, and tips to perfect your dish. Remember, you can easily adjust this recipe to meet your dietary needs or preferences. Feel free to store leftovers wisely for future meals. Enjoy your cooking journey and share your delicious results with friends and family!

Spinach & Feta Stuffed Peppers

Elevate your meals with delicious Spinach & Feta Stuffed Peppers! Packed with nutrients, these colorful bell peppers are filled with fresh spinach, creamy feta, and hearty grains, making them a perfect healthy dish for any occasion. Follow our easy step-by-step recipe and explore tips to customize and perfect this flavorful meal. Click through to discover how you can create this tasty delight for your family today!
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Ingredients
  

4 large bell peppers (any color, halved and seeds removed)

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1/2 cup cooked quinoa or rice

1/4 cup diced onion

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon lemon zest

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.

      Add the minced garlic to the skillet and cook for another minute until fragrant.

        Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.

          In a large bowl, combine the spinach mixture, crumbled feta cheese, cooked quinoa or rice, dried oregano, lemon zest, salt, and pepper. Mix well until all ingredients are incorporated.

            Take each bell pepper half and fill it generously with the spinach and feta mixture. Place them upright in a baking dish.

              Cover the baking dish with aluminum foil and bake for 25 minutes.

                Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly golden.

                  Remove from the oven and let cool slightly before serving. Garnish with chopped fresh parsley if desired.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4