Spinach & Feta Stuffed Peppers – Bright, Savory, and Satisfying

These stuffed peppers are the kind of weeknight win you’ll want to repeat. They’re colorful, full of flavor, and come together with simple ingredients you probably already have. Think warm, tender peppers filled with garlicky spinach, creamy feta, and hearty grains.

They feel comforting without being heavy, and they’re easy to customize for different tastes. Whether you’re cooking for yourself or feeding a group, this is a recipe that delivers.

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Spinach & Feta Stuffed Peppers - Bright, Savory, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 large bell peppers (red, yellow, or orange), tops sliced off and seeds removed
• 2 tablespoons olive oil, plus extra for brushing
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 6 cups fresh baby spinach, roughly chopped (or 1 box frozen spinach, thawed and squeezed dry)
• 1 1/2 cups cooked rice, quinoa, or couscous (use what you like)
• 1 cup crumbled feta cheese
• 1/3 cup plain Greek yogurt (or sour cream)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley or dill, plus more for garnish
• 1/4 cup grated Parmesan (optional, for topping)
• 1/4 cup water or vegetable broth (for the baking dish)

Method

 

1. Prep the peppers: Heat your oven to 375°F (190°C). Slice the tops off the peppers and remove seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.
2. Soften the peppers (optional): If you like softer peppers, pre-bake them for 10 minutes while you make the filling. This step is optional, but it shortens the final bake time and gives a tender bite.
3. Sauté aromatics: Warm 2 tablespoons olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
4. Cook the spinach: Add the chopped spinach in batches, stirring until wilted. If using frozen spinach, add it now and heat through. Season with a little salt and pepper.
5. Build the filling: Turn off the heat. Stir in the cooked rice (or quinoa/couscous), feta, Greek yogurt, lemon juice, lemon zest, oregano, and red pepper flakes. Add parsley or dill. Taste and adjust with more salt, pepper, or lemon as needed. The filling should be creamy and well-seasoned.
6. Stuff the peppers: Spoon the filling into each pepper, packing it gently to the top. Sprinkle with Parmesan if using.
7. Add moisture to the pan: Pour 1/4 cup water or broth into the bottom of the baking dish. This helps steam the peppers and keeps them tender.
8. Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the tops are lightly golden.
9. Finish and serve: Let rest for 5 minutes. Garnish with extra herbs and a squeeze of lemon. Serve warm.

What Makes This Recipe So Good

• Bold, clean flavors: The salty feta, sweet peppers, and fresh spinach balance each other beautifully.
• Texture you crave: Soft peppers, tender grains, and a creamy filling make every bite interesting.
• Weeknight-friendly: Simple steps, pantry-friendly ingredients, and minimal fuss.
• Make-ahead magic: Prep the filling or stuff the peppers ahead and bake when you’re ready.
• Nutritious and satisfying: Packed with fiber, protein, and greens, without feeling heavy.

Ingredients

• 4 large bell peppers (red, yellow, or orange), tops sliced off and seeds removed
• 2 tablespoons olive oil, plus extra for brushing
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 6 cups fresh baby spinach, roughly chopped (or 1 box frozen spinach, thawed and squeezed dry)
• 1 1/2 cups cooked rice, quinoa, or couscous (use what you like)
• 1 cup crumbled feta cheese
• 1/3 cup plain Greek yogurt (or sour cream)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley or dill, plus more for garnish
• 1/4 cup grated Parmesan (optional, for topping)
• 1/4 cup water or vegetable broth (for the baking dish)

Step-by-Step Instructions

1. Prep the peppers: Heat your oven to 375°F (190°C). Slice the tops off the peppers and remove seeds and membranes.

   Lightly brush the outsides with olive oil and place them upright in a baking dish.

2. Soften the peppers (optional): If you like softer peppers, pre-bake them for 10 minutes while you make the filling. This step is optional, but it shortens the final bake time and gives a tender bite.
3. Sauté aromatics: Warm 2 tablespoons olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until translucent.

   Stir in garlic and cook 30 seconds until fragrant.

4. Cook the spinach: Add the chopped spinach in batches, stirring until wilted. If using frozen spinach, add it now and heat through. Season with a little salt and pepper.
5. Build the filling: Turn off the heat.

   Stir in the cooked rice (or quinoa/couscous), feta, Greek yogurt, lemon juice, lemon zest, oregano, and red pepper flakes. Add parsley or dill. Taste and adjust with more salt, pepper, or lemon as needed.

   The filling should be creamy and well-seasoned.

6. Stuff the peppers: Spoon the filling into each pepper, packing it gently to the top. Sprinkle with Parmesan if using.
7. Add moisture to the pan: Pour 1/4 cup water or broth into the bottom of the baking dish. This helps steam the peppers and keeps them tender.
8. Bake: Cover loosely with foil and bake 20 minutes.

   Remove foil and bake another 10–15 minutes, until the peppers are tender and the tops are lightly golden.

9. Finish and serve: Let rest for 5 minutes. Garnish with extra herbs and a squeeze of lemon. Serve warm.

Keeping It Fresh

• Make-ahead: Prepare the filling up to 2 days in advance and keep it in an airtight container in the fridge.

  Stuff and bake when ready.

• Refrigerate: Store baked stuffed peppers in a sealed container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave in 60-second bursts until hot. Add a splash of water and cover to keep them moist.
• Freeze: Freeze individually wrapped peppers for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.

Benefits of This Recipe

• Balanced nutrition: You get fiber from peppers and grains, protein from feta and yogurt, and vitamins from spinach.
• Budget-friendly: Uses simple ingredients and stretches feta for big flavor without a big cost.
• Vegetarian main: Filling and satisfying, even for mixed households.
• Flexible base: Swap grains, change herbs, or add proteins without losing the spirit of the dish.
• Great for meal prep: Holds up well in the fridge and reheats beautifully.

Common Mistakes to Avoid

• Underseasoning the filling: The grains and spinach soak up salt and acid.

  Taste and adjust before stuffing.

• Skipping moisture in the pan: A little water or broth helps soften the peppers and prevents dryness.
• Overcooking the peppers: Bake until tender but not collapsing. Pre-baking plus a covered bake keeps them just right.
• Watery spinach: If using frozen spinach, squeeze out excess liquid. Too much water dulls flavor and texture.
• Packing the filling too tightly: Gently fill so the mixture warms evenly without turning dense.

Recipe Variations

• Add protein: Stir in cooked chickpeas, lentils, or shredded rotisserie chicken.

  For a Greek-inspired twist, add toasted pine nuts.

• Make it melty: Top with shredded mozzarella or Kasseri during the last 10 minutes for a gooey finish.
• Spice it up: Add chopped Calabrian chiles or a spoon of harissa to the filling for heat and depth.
• Herb swap: Try mint and dill for a bright, Greek salad vibe, or basil and parsley for an Italian lean.
• Grain options: Use farro for chew, quinoa for extra protein, or cauliflower rice for a lighter, lower-carb version.
• Dairy-free: Replace feta with a dairy-free feta alternative and swap yogurt for a thick plant-based yogurt.

FAQ

Can I use green bell peppers?

Yes, but expect a slightly more bitter flavor. Red, yellow, and orange peppers are sweeter and pair especially well with feta and lemon.

Do I need to cook the grains first?

Yes. Use fully cooked rice, quinoa, couscous, or farro.

Leftover grains work perfectly and save time.

What if I don’t have Greek yogurt?

Use sour cream or a splash of cream cheese for richness. You can also skip it and add a drizzle of olive oil for a lighter filling.

How do I prevent soggy peppers?

Squeeze excess moisture from spinach, don’t overfill with wet ingredients, and bake uncovered for the last 10–15 minutes to evaporate extra steam.

Can I make these on the grill?

Yes. Par-cook the peppers in the oven for 10 minutes, stuff them, then grill over medium heat with the lid closed for 15–20 minutes until tender.

What’s the best way to reheat without drying?

Cover the peppers and add a small splash of water or broth.

Warm in a 350°F (175°C) oven until hot, then uncover for a few minutes to refresh the tops.

Can I add tomatoes?

Absolutely. Stir in chopped sun-dried tomatoes or halved cherry tomatoes. They add sweetness and extra juiciness.

Is this recipe gluten-free?

Yes, if you use gluten-free grains like rice or quinoa and confirm your feta and yogurt are gluten-free.

Avoid couscous, which contains wheat.

Final Thoughts

Spinach & Feta Stuffed Peppers hit that sweet spot between comfort and freshness. They’re simple to make, full of color, and easy to adapt to whatever you have on hand. With a bright lemon kick and creamy feta, they make a satisfying main or standout side.

Cook them once, and they’ll become part of your regular rotation. Enjoy them fresh from the oven, or make a batch for the week—you can’t go wrong.