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Spinach and Feta Stuffed Peppers – Healthy Recipes for Dinner

Okay, friends, I’m about to let you in on one of my favorite little kitchen secrets—stuffed peppers that feel fancy but come together in a snap! You get this beautiful pop of vibrant color with the red peppers, and when you bite in, there’s this lovely tang from the feta cheese mixed with the earthy spinach that just wakes up your taste buds. I’ve tweaked this recipe over time to get it just right: moist, cheesy, yet fresh and light enough for a weeknight dinner. Plus, it’s packed with nutrients, and honestly, it’s just so satisfying to make and eat. If you love food that’s as pretty as it is tasty, I can’t wait for you to try these out!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

4 large red bell peppers
1 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
5 cups fresh spinach, roughly chopped
1 cup cooked quinoa (or cooked rice)
1 cup crumbled feta cheese
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and pepper, to taste

How I Make It

Step 1:

First things first—preheat your oven to 375°F. While it warms up, slice the tops off your red peppers and carefully remove the seeds and membranes. Set them aside, making sure not to puncture the peppers’ sides. This will create the perfect little boats for our filling.

Step 2:

Heat the olive oil in a large skillet over medium heat. Toss in the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant—but watch it carefully so it doesn’t burn!

Step 3:

Now add the chopped spinach to the skillet. Stir it around until it wilts down, which will take just a couple of minutes. This is where you’ll notice the brightness of the greens and that fresh, earthy aroma filling your kitchen.

Step 4:

Remove the skillet from heat, then stir in the cooked quinoa, crumbled feta, dried oregano, and red pepper flakes if you like a little kick. Season the mixture well with salt and pepper. The texture should be moist but not soggy—if it’s too wet, you can add a tablespoon more quinoa or a sprinkle of breadcrumbs.

Step 5:

Carefully spoon the spinach and feta mixture into each hollowed pepper, packing it nicely but without overstuffing. Place the peppers upright in a baking dish. If they’re wobbly, slice a tiny bit off the bottom to level them.

Step 6:

Cover the dish loosely with foil and bake for 25-30 minutes. Remove the foil in the last 5 minutes if you want the tops to get a bit golden. When they’re done, the peppers should be tender but still hold their shape, and the filling will be bubbling slightly and beautifully fragrant.

Variations & Tips

Swap quinoa for cooked brown rice or couscous for a different texture.
Mix in a handful of toasted pine nuts or walnuts for extra crunch.
Use kale instead of spinach for a heartier green with more bite.
For a vegan version, omit feta and use a plant-based cheese or nutritional yeast for flavor.
If peppers start to brown too quickly, cover with foil to prevent burning.
Add chopped sun-dried tomatoes for a sweet and tangy twist.

How I Like to Serve It

I usually serve these stuffed peppers alongside a crisp green salad or a simple cucumber and tomato side. They’re fantastic on a cozy weeknight or brought to a summer potluck because they look so inviting on the plate. If you want to add some heartiness, a dollop of tzatziki or a drizzle of lemony yogurt sauce really makes things bright.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven to keep the peppers tender.
You can prep the filling a day ahead to save time on busy nights—just stuff and bake when ready.

Closing: This recipe hits all the right notes—fresh, cheesy, and just the right level of comforting—making it an easy weeknight winner you’ll want to make again and again.