Alright, friends, let me tell you about the first time I made spinach and feta stuffed peppers. I was craving something colorful and fresh but also wholesome and satisfying. The way those bright red peppers soften just right while the spinach blends with a tangy hit of feta—it’s like a little flavor party in your mouth! Plus, it’s surprisingly easy to whip up. The best part? You can easily customize these to whatever you have in your fridge. Honestly, once you try this, you’ll wonder why stuffed peppers aren’t a weekly thing in your kitchen, too!
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
4 large bell peppers (any color you like)
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups fresh spinach, roughly chopped
1 cup cooked quinoa or rice (optional for extra texture)
1 cup crumbled feta cheese
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt, or to taste
¼ teaspoon crushed red pepper flakes (optional for a little kick)
How I Make It
Step 1:
First, preheat your oven to 375°F. While it warms up, carefully slice off the tops of your bell peppers and scoop out the seeds and ribs. You want a nice hollow cavity to stuff later. Give those peppers a quick rinse and set them aside to dry.
Step 2:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Toss in your chopped onion and sauté until soft and translucent—about 4 minutes. Next, add the minced garlic and cook for another 30 seconds until fragrant (watch out, garlic burns fast!).
Step 3:
Now, add the chopped spinach to the skillet. It’ll seem like a lot, but it wilts down beautifully. Stir it until fully wilted and any extra moisture evaporates, about 3-4 minutes. If you’re using quinoa or rice, fold it in now for a heartier bite.
Step 4:
Remove the skillet from heat and mix in the crumbled feta, dried oregano, salt, pepper, and crushed red pepper flakes if you want some heat. Give it a good stir to combine everything evenly.
Step 5:
Stuff each pepper generously with your spinach-feta mixture, pressing down gently so it’s nicely packed. Place the peppers upright in a baking dish. If you have any leftover filling, sprinkle it around the peppers—it makes for a tasty side when it crisps up!
Step 6:
Cover the dish with aluminum foil and bake for 30 minutes. Then take off the foil and bake for an additional 5 minutes to let the tops get a little golden and bubbly. Let them cool for a few minutes before serving—you don’t want to burn your mouth on that cheesy goodness!
Variations & Tips
Swap spinach for kale or Swiss chard for a slightly different flavor and texture.
Add sun-dried tomatoes or olives for more Mediterranean vibes.
Try swapping feta with goat cheese or mozzarella for creamier fillings.
For a vegan version, use a plant-based cheese and skip the feta.
If peppers aren’t your thing, stuff tomatoes or zucchini boats with the same filling.
To keep peppers standing upright, slice a tiny bit off the bottom to level them—but be careful not to cut through!
How I Like to Serve It
I love serving these stuffed peppers with a crisp green salad and a drizzle of tangy balsamic vinaigrette—perfect for a light but filling weeknight dinner. They’re also great alongside some warm pita bread and hummus for a Mediterranean-inspired spread at brunch or casual gatherings. And when you want to cozy up, a dollop of Greek yogurt on the side really complements the feta and cools down any heat from the red pepper flakes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender.
If you want to prep in advance, you can stuff the peppers and refrigerate them before baking—just add an extra 5 minutes to the baking time.
Closing: This recipe is a foolproof, colorful way to enjoy a comforting yet fresh meal that always feels like a little kitchen win.
