Name: Spinach and Feta Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 bell peppers, halved and seeds removed; 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 5 oz fresh spinach, chopped; 1 cup cooked white rice; 1 cup crumbled feta cheese; ½ cup shredded mozzarella cheese; 1 large egg; 1 teaspoon dried oregano; Salt and pepper, to taste; Olive oil spray or drizzle (for baking)

Why You’ll Love Spinach and Feta Stuffed Peppers Recipe

It’s a low-carb, gluten-free alternative to spinach pie with all the flavour and much less fuss.
The combination of creamy feta and parmesan with fresh herbs (parsley, dill) gives a bright, Mediterranean taste.
It’s versatile – you can serve as a main, a side or even an appetizer; great for meal prep too.
Clean, simple ingredients but elegant result: vibrant peppers, green filling, melted cheese — it looks as good as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 small bell peppers
⅓ cup olive oil
5 scallions, diced
1 lb baby spinach, chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
¾ cup feta cheese, crumbled
¼ cup parmesan cheese, grated
1 tablespoon breadcrumbs
1 egg, lightly beaten

Directions

Preheat oven to 350°F (≈ 175°C).
Slice the tops off the peppers and remove the seeds. Steam the pepper shells (tops and bottoms) for about 7 minutes, then drain and blot dry.
In a large skillet, heat olive oil. Add scallions and sauté for 2–3 minutes. Add chopped spinach and cook until semi-wilted. Stir in garlic, parsley and dill for about 30 seconds. Season with salt and pepper. Remove from heat.
In a large bowl, combine feta, parmesan, breadcrumbs and beaten egg. Add the spinach mixture and stir to combine.
Stuff each pepper with the filling. Place the stuffed peppers (with their tops) in a small casserole dish. Drizzle a little olive oil over them, cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 15 minutes until the peppers are fork-tender.
Serve warm.

Servings and timing

Servings: 4
Prep time: approx. 20 minutes
Cook time: approx. 45 minutes
Total time: about 1 hour 5 minutes

Variations

Replace the egg with a flax-egg (1 tbsp ground flaxseed + 3 tbsp water) to make it vegan-friendly.
Add cooked quinoa or bulgur into the filling to make it more hearty and grain-based.
Use different herbs like mint or oregano to vary the flavour.
For a spicier version: add chopped jalapeño or a pinch of red pepper flakes.
Serve with a tomato-cucumber salad or lemony yogurt on the side for a fresh contrast.

Storage/Reheating

Storage: Once cooled, store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a preheated oven at 350°F for about 10–15 minutes or microwave individual servings.
Tip: If the filling seems dry, add a splash of olive oil or water before reheating.

FAQs

1. Can I use larger bell peppers instead of small?

Yes, just adjust the cooking time slightly and ensure you have enough filling.

2. What if I don’t have fresh dill or parsley?

Use 1 teaspoon each of dried herbs in place of 1 tablespoon fresh.

3. Can I make these ahead of time?

Yes, prepare and refrigerate them before baking. Bake fresh for the best texture.

4. Is the steam step essential?

It softens the peppers and prevents sogginess. Alternatively, microwave for 3–4 minutes.

5. Can I make this gluten-free?

Yes — use gluten-free breadcrumbs or omit them entirely.

6. What can I serve with these stuffed peppers?

They pair well with a light salad, roasted veggies, or Greek yogurt with lemon.

7. Can I freeze them?

Yes — bake, cool, then freeze up to 2–3 months. Thaw in the fridge before reheating in the oven.

8. Can I swap out the spinach?

Absolutely — kale, Swiss chard or thawed frozen spinach are good substitutes.

9. Are these suitable for meal prep?

Yes — great for prepping ahead and storing for the week.

10. Can I make this vegan?

Yes — use vegan feta, replace the egg with a flax-egg, and skip parmesan or use a vegan alternative.

Conclusion

These Spinach and Feta Stuffed Peppers deliver big on Mediterranean flavour and offer a satisfying vegetarian option. They’re perfect for weeknight dinners, meal prep, or entertaining. Packed with greens, creamy cheese, and nestled in roasted pepper shells, they bring comfort and colour to your plate. Give them a try and make them your own.

Spinach and Feta Stuffed Peppers