Spinach and Feta Stuffed Peppers – A Bright, Savory Weeknight Favorite
These Spinach and Feta Stuffed Peppers are the kind of meal that looks impressive but comes together with very little fuss. Tender bell peppers hold a creamy, savory filling that’s rich with spinach, tangy feta, and warm spices. It’s comforting without feeling heavy, and it makes great leftovers.
Serve it as a main with a simple salad, or pair it with grilled chicken or fish. If you love Mediterranean flavors and easy dinners, this one’s a keeper.
Ingredients
Method
- Heat the oven. Preheat to 400°F (200°C). Lightly oil a baking dish large enough to hold all the peppers upright. If using tomato sauce, spread it in a thin layer on the bottom of the dish.
- Prep the peppers. Slice off the tops, then remove seeds and membranes. If they wobble, trim a sliver off the bottoms to help them stand. Brush or rub the shells with a bit of olive oil and a pinch of salt.
- Soften the aromatics. In a large skillet over medium heat, warm 1–2 tablespoons olive oil. Add the chopped onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Wilt the spinach. Add the spinach to the pan in batches. Toss until just wilted, 2–3 minutes. Remove from heat and let it cool slightly. Squeeze out any excess moisture, then chop.
- Build the filling. In a bowl, combine chopped spinach, cooked rice or quinoa, crumbled feta, ricotta or cottage cheese, lemon zest, a squeeze of lemon juice, dried oregano, red pepper flakes (if using), and fresh parsley or dill. Season with salt and pepper. Taste and adjust. The filling should be well-seasoned and bright.
- Fill the peppers. Spoon the mixture into the pepper shells, packing lightly to avoid air pockets. Leave a little space at the top. Sprinkle with a touch of Parmesan if you like.
- Bake. Arrange peppers upright in the baking dish. Add a splash of water (2–3 tablespoons) around them if you’re not using tomato sauce. Cover loosely with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the tops lightly golden.
- Finish and serve. Let the peppers rest 5–10 minutes. Squeeze a little more lemon over the top, drizzle with olive oil, and add extra herbs. Serve warm with a simple salad or crusty bread.
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Why This Recipe Works
Stuffed peppers are all about balance. The natural sweetness of roasted bell peppers pairs beautifully with the salty, creamy punch of feta.
Spinach adds color, nutrients, and moisture, while a bit of rice (or quinoa) gives the filling body and staying power. A touch of garlic, lemon, and herbs brightens everything up. You end up with a meal that’s hearty, fresh, and satisfying without much effort.
Shopping List
- Bell peppers (4 large) – any color, but red, yellow, or orange are sweetest
- Fresh spinach (8 ounces) – bagged baby spinach is easiest
- Cooked rice or quinoa (1 1/2 cups) – leftover grains work great
- Feta cheese (6 ounces) – preferably in a block for best texture
- Ricotta or cottage cheese (1/2 cup) – for creaminess
- Olive oil (2–3 tablespoons)
- Garlic (3 cloves), minced
- Red onion or shallot (1 small), finely chopped
- Lemon (1) – zest and juice
- Dried oregano (1 teaspoon)
- Crushed red pepper flakes (optional, 1/4 teaspoon)
- Fresh parsley or dill (2–3 tablespoons), chopped
- Salt and black pepper
- Tomato sauce or crushed tomatoes (1 cup) – optional base for baking
- Grated Parmesan (2 tablespoons) – optional for topping
Step-by-Step Instructions
- Heat the oven. Preheat to 400°F (200°C).
Lightly oil a baking dish large enough to hold all the peppers upright. If using tomato sauce, spread it in a thin layer on the bottom of the dish.
- Prep the peppers. Slice off the tops, then remove seeds and membranes. If they wobble, trim a sliver off the bottoms to help them stand.
Brush or rub the shells with a bit of olive oil and a pinch of salt.
- Soften the aromatics. In a large skillet over medium heat, warm 1–2 tablespoons olive oil. Add the chopped onion and a pinch of salt. Cook 3–4 minutes until translucent.
Stir in garlic and cook 30 seconds until fragrant.
- Wilt the spinach. Add the spinach to the pan in batches. Toss until just wilted, 2–3 minutes. Remove from heat and let it cool slightly.
Squeeze out any excess moisture, then chop.
- Build the filling. In a bowl, combine chopped spinach, cooked rice or quinoa, crumbled feta, ricotta or cottage cheese, lemon zest, a squeeze of lemon juice, dried oregano, red pepper flakes (if using), and fresh parsley or dill. Season with salt and pepper. Taste and adjust.
The filling should be well-seasoned and bright.
- Fill the peppers. Spoon the mixture into the pepper shells, packing lightly to avoid air pockets. Leave a little space at the top. Sprinkle with a touch of Parmesan if you like.
- Bake. Arrange peppers upright in the baking dish.
Add a splash of water (2–3 tablespoons) around them if you’re not using tomato sauce. Cover loosely with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the tops lightly golden.
- Finish and serve. Let the peppers rest 5–10 minutes.
Squeeze a little more lemon over the top, drizzle with olive oil, and add extra herbs. Serve warm with a simple salad or crusty bread.
Keeping It Fresh
These stuffed peppers reheat beautifully. Store leftovers in an airtight container in the fridge for up to 4 days.
For best texture, reheat covered in a 350°F (175°C) oven for 12–15 minutes, or microwave in short bursts until hot.
Want to freeze them? Bake, cool completely, then wrap each pepper tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven.
A small splash of water in the baking dish helps keep them moist.
Why This is Good for You
- Spinach delivers iron, folate, and vitamin K, along with fiber and antioxidants.
- Bell peppers are rich in vitamin C, which supports immune health and helps with iron absorption.
- Feta adds protein and calcium. Its bold flavor means you can use less and still get great taste.
- Whole grains like brown rice or quinoa add fiber and help keep you full longer.
- Olive oil and herbs bring heart-healthy fats and anti-inflammatory compounds.
Common Mistakes to Avoid
- Underseasoning the filling. The peppers mellow flavor as they bake, so season the filling well and taste before stuffing.
- Skipping moisture control. Squeeze cooked spinach to remove excess water. Too much moisture can make the filling watery.
- Overcooking the peppers. Bake until tender but not collapsing.
Start covered, then finish uncovered for color.
- Using cold grains. Cold rice can clump. Loosen it with a fork or warm it slightly before mixing.
- Neglecting acidity. A bit of lemon juice wakes up the flavors. Don’t skip it.
Recipe Variations
- High-protein boost: Add a can of chickpeas (rinsed and lightly mashed) or cooked lentils to the filling.
- Low-carb option: Swap the rice for finely chopped steamed cauliflower or sautéed mushrooms.
- Meaty version: Brown ground turkey or lamb with the onions, then proceed as directed.
- Extra creamy: Stir in a spoonful of cream cheese or Greek yogurt in place of ricotta.
- Herb swap: Try mint and dill for a Greek twist, or basil and parsley for a brighter flavor.
- Spice it up: Add smoked paprika, cumin, or a dab of harissa for a deeper, warmer profile.
- Cheese change: Replace part of the feta with goat cheese for a tangy, silky filling.
FAQ
Can I make these ahead?
Yes.
Assemble the peppers up to a day in advance, cover, and refrigerate. Add 5–10 extra minutes to the covered baking time since they’ll be cold going into the oven.
Do I need to pre-cook the peppers?
No. Baking them covered first softens the peppers nicely.
If you prefer them very tender, you can par-cook the shells for 10 minutes before filling.
What’s the best feta to use?
Block feta packed in brine has the best flavor and texture. Crumble it yourself for a creamier, less chalky result.
Can I skip the ricotta or cottage cheese?
Yes. The filling will be a bit less creamy but still delicious.
Add a splash of olive oil or a little extra feta to help bind.
How do I keep the filling from getting watery?
Squeeze the spinach well and don’t overdo the lemon juice. If your filling seems loose, stir in a bit more grain or a spoonful of breadcrumbs.
What should I serve with them?
A simple cucumber-tomato salad, lemony arugula, or roasted potatoes all work well. You could also serve with tzatziki or a quick yogurt sauce.
Can I make this dairy-free?
Yes.
Use a vegan feta-style cheese and replace ricotta with a thick plant-based yogurt or cashew cream. Check seasoning, as dairy-free cheeses can be milder.
In Conclusion
Spinach and Feta Stuffed Peppers bring together sweet peppers, savory cheese, and bright herbs in a balanced, weeknight-friendly meal. The steps are simple, the ingredients are flexible, and the results feel special.
Keep this recipe in your rotation for nights when you want something colorful, nourishing, and full of flavor with minimal effort.
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