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- 4 medium bell peppers (any color) - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1 cup cooked quinoa or rice - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish The star of this dish is the bell pepper. You can use red, yellow, or green ones. They add color and taste. Next, we have fresh spinach. It’s packed with vitamins and adds a nice texture. Crumbled feta cheese gives a creamy and salty bite that pairs well with the veggies. Quinoa or rice serves as the base. Both add heartiness and make this dish filling. Sun-dried tomatoes bring a sweet and tangy flavor, while red onion adds crunch. Garlic is a must for that fragrant aroma and depth of taste. Olive oil helps everything come together and adds healthy fats. You can adjust salt and pepper to suit your taste. Finally, fresh basil leaves are a perfect garnish. They add a pop of color and a fresh finish to each plate. This mix of ingredients makes spinach feta stuffed peppers a tasty and healthy choice. Start by preheating your oven to 375°F (190°C). Grab four medium bell peppers. You can use any color you like. Cut off the tops and remove the seeds and membranes. This step is important for making room for the filling. Lightly brush the outside of each pepper with olive oil. This helps them roast nicely. Place the peppers upright in a baking dish. In a large skillet, heat one tablespoon of olive oil over medium heat. Add two cloves of minced garlic and a quarter cup of finely chopped red onion. Sauté them until the onion looks clear, about three to four minutes. Next, add two cups of chopped fresh spinach to the skillet. Cook it until it wilts, which should take about two minutes. Once the spinach is ready, remove the skillet from the heat. Stir in one cup of cooked quinoa or rice, one cup of crumbled feta cheese, and half a cup of chopped sun-dried tomatoes. Mix in one teaspoon of dried oregano, plus salt and pepper to taste. Make sure everything combines well. Now comes the fun part! Using a spoon, gently stuff each bell pepper with the spinach and feta filling. Pack it in carefully, so it doesn’t spill out. Cover the baking dish with aluminum foil. Bake the peppers in your preheated oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the peppers to be soft and a little charred on the edges. When they’re done, take them out of the oven. Let them cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy! When choosing bell peppers, look for ones that feel firm. The skin should be shiny and smooth. Avoid any with soft spots or wrinkles. Bright colors mean better flavor. Red, yellow, and orange peppers are sweeter than green ones. Select peppers that are heavy for their size. This shows they are fresh and juicy. To cook quinoa perfectly, rinse it under cold water first. This removes a bitter coating called saponins. For every cup of quinoa, use two cups of water. Bring it to a boil, then lower the heat to a simmer. Cover and cook for about 15 minutes until all water is absorbed. Let it sit for five minutes before fluffing it with a fork. For rice, use the right water ratio. For white rice, it's usually one cup of rice to two cups of water. Bring it to a boil, then simmer for 18 minutes. Brown rice takes longer, about 45 minutes. Always let it rest after cooking for the best results. Serve your stuffed peppers with a light salad. A simple mix of greens, cucumber, and tomatoes works great. If you want something warm, try garlic bread. It pairs nicely with the rich flavors of the peppers. A dollop of yogurt or tzatziki adds a fresh touch. For drinks, a crisp white wine or sparkling water enhances the meal well. {{image_2}} You can change the filling to suit your taste. Try adding cooked chicken, turkey, or beans for extra protein. These options boost the dish and keep you full longer. If you want a different cheese, swap feta for goat cheese or mozzarella. Each cheese gives a unique flavor and texture. Feel free to mix and match your favorites. To make this dish vegan, replace the feta with a plant-based cheese. You can also use tofu or chickpeas for protein. For low-carb eaters, skip the quinoa or rice. Instead, add extra veggies like zucchini or mushrooms for a hearty meal. These swaps keep the dish healthy without losing flavor. Adding herbs and spices can really boost the taste. Try fresh parsley, dill, or thyme for a fresh kick. A pinch of red pepper flakes adds heat if you like spice. You can also sprinkle some lemon zest for brightness. Each of these simple changes can make your stuffed peppers even more delicious. After you enjoy your spinach feta stuffed peppers, store the leftovers in the fridge. Place them in an airtight container. They stay fresh for about 3 to 5 days. Make sure the peppers cool down to room temperature before sealing. This helps prevent sogginess. You can freeze these stuffed peppers for later meals. First, let them cool completely. Wrap each pepper in plastic wrap or aluminum foil. Use a freezer-safe container to keep them safe. They can last up to three months in the freezer. When ready to eat, just thaw them overnight in the fridge. To reheat your stuffed peppers, the oven works best. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. You can also use the microwave for a quick option. Heat them on a microwave-safe plate for about 2 to 3 minutes. Be sure to check if they are hot in the center before enjoying! Yes, you can use other cheeses. Try goat cheese for a tangy taste. Mozzarella adds creaminess, while cheddar gives a sharper flavor. Just remember, the texture and taste will change. Each cheese brings its own unique twist to the dish. These stuffed peppers last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. Before serving leftovers, check for any signs of spoilage. Absolutely! You can prep the filling a day before. Just store it in the fridge. You can also stuff the peppers and chill them. When you’re ready to cook, just bake them straight from the fridge. This saves time on busy nights! In this blog post, we explored making delicious stuffed bell peppers filled with healthy ingredients. You learned how to prep, cook, and bake them for a tasty meal. We also shared tips for choosing the best peppers and variations to customize your dish. Remember, these stuffed peppers are great for meal prep and can fit many diets. I hope you try this recipe and enjoy every bite! Your kitchen adventure awaits with these healthy and comforting flavors!

Spinach Feta Stuffed Peppers

Discover the deliciousness of Spinach Feta Stuffed Peppers with this easy recipe! Enjoy the vibrant flavors of fresh spinach, tangy feta cheese, and nutritious quinoa all packed into colorful bell peppers. Perfect for a nutritious meal or a crowd-pleasing appetizer, these stuffed peppers are quick to prepare and bake to perfection. Click through to explore the full recipe and start cooking this healthy delight today!
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Ingredients
  

4 medium bell peppers (any color)

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1 cup cooked quinoa or rice

1/2 cup sun-dried tomatoes, chopped

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves 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 with a bit of olive oil and place them upright in a baking dish.

      In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, sautéing until fragrant and the onion is translucent, about 3-4 minutes.

        Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.

          Remove the skillet from heat and stir in the cooked quinoa or rice, crumbled feta cheese, chopped sun-dried tomatoes, dried oregano, salt, and pepper until well combined.

            Using a spoon, carefully stuff each bell pepper with the spinach-feta mixture, packing it in gently.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred on the edges.

                Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

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