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- 4 large bell peppers (any color) - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1 cup cooked quinoa - 1/2 cup sun-dried tomatoes, finely chopped - 1/4 cup red onion, finely diced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon olive oil - Salt and pepper to taste - Fresh parsley for garnish For this dish, I love using large bell peppers. They hold the filling well and taste great. You can choose any color you like. The vibrant colors make the dish more appealing. Next, fresh spinach adds a nice touch. It brings a lot of nutrition without overpowering the flavor. Feta cheese gives the dish a creamy, salty bite. I find that crumbling it makes it easy to mix in. Cooked quinoa is a great base for the filling. It is packed with protein and adds a nice texture. You can cook it ahead of time to save on prep. To enhance the flavor, I add sun-dried tomatoes. They bring a sweet, tangy taste that contrasts beautifully with the feta. Red onion and garlic provide a savory depth. I often sauté them together to blend the flavors before adding spinach. Lastly, I season with olive oil, salt, and pepper. Fresh parsley is a lovely garnish. It adds a pop of color and a fresh taste. You can find the full recipe for Spinach Feta Stuffed Peppers in the recipe section, where I share each step in detail. Enjoy making this healthy and flavorful dish! - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers and remove seeds and membranes. First, you need to get your oven ready. Preheating it ensures your peppers cook evenly. Next, grab your bell peppers. Cut off the tops, and take out the seeds and membranes. This step makes space for the tasty filling. - Heat olive oil; sauté garlic and red onion. - Add spinach and wilt; then combine with quinoa and feta mixture. Now, let’s make the filling. In a skillet, heat some olive oil over medium heat. Add minced garlic and diced red onion. Sauté them for about 3-4 minutes until they are soft and fragrant. Next, add the chopped spinach. Cook it until it wilts, which should take about 2 minutes. Once wilted, mix this with cooked quinoa and crumbled feta in a bowl. Stir well to combine all the flavors. - Fill each pepper with the stuffing mixture and pack it tightly. - Bake covered with foil, then uncover for additional browning. It’s time to fill the peppers. Spoon the stuffing mixture into each pepper, packing it tightly. This helps the filling stay together. Place the stuffed peppers in a baking dish. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. This allows the tops to brown nicely. When they are tender and slightly charred, they are ready to enjoy! For the complete process, you can check the Full Recipe. To make your stuffed peppers shine, choosing the right peppers is key. I prefer large bell peppers. They offer a sweet taste and a sturdy shape. You can use any color you like: red, yellow, or green. Each brings its own unique flavor. To avoid soggy peppers during baking, a few tricks help. First, pre-bake the hollowed peppers for about 10 minutes. This step removes some moisture and firms them up. Second, make sure to drain any excess liquid from your filling. A dry filling helps keep the peppers from becoming mushy. Spices and herbs can elevate your dish. I recommend adding some cumin or smoked paprika. These add warmth and depth. Fresh herbs like basil or dill can also brighten the flavors. If you want more protein, consider adding cooked chicken or beans to your filling. You can also use lentils for a plant-based option. These changes make the dish heartier without losing its charm. Garnishing your stuffed peppers makes them more appealing. I like to sprinkle fresh parsley on top right before serving. This adds a pop of color and freshness. For serving, pair these peppers with a light salad or crusty bread. A side of yogurt or tzatziki also complements the flavors nicely. If you want wine, a crisp white is a great choice. {{image_2}} You can easily change up the flavors in Spinach Feta Stuffed Peppers. If you want a creamier taste, swap feta cheese with goat cheese or mozzarella. Each option brings a unique twist. You can also switch quinoa for brown rice or couscous. Brown rice adds a nutty flavor, while couscous cooks faster and gives a fluffy texture. If you're looking for a vegan option, replace feta with tofu or tempeh. Both have great protein and can absorb flavors well. For gluten-free diets, make sure to use quinoa or another gluten-free grain. This keeps your dish safe while still being tasty. Get creative by adding different veggies or beans. Chopped zucchini, mushrooms, or black beans can enhance the filling. For a spicy kick, sprinkle some chili flakes or mix in fresh herbs like basil or parsley. These small changes can make your dish exciting and new every time. Explore these variations to find the perfect flavor for you! After you enjoy your Spinach Feta Stuffed Peppers, store any leftovers in the fridge. Place them in an airtight container. This keeps them fresh and safe to eat. They can last up to four days in the fridge. If you want to keep them longer, consider freezing them. To freeze, wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When it’s time to enjoy your leftovers, you can use either the oven or the microwave. The oven gives you a nice texture. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Bake for about 15 minutes. The microwave is quicker. Just place a pepper on a microwave-safe plate. Heat it for 1-2 minutes. To keep the peppers moist, add a splash of water before reheating. In the fridge, your stuffed peppers can last about four days. If you see any signs of spoilage, like a bad smell or mold, toss them out. If you've frozen them, make sure to eat within three months for best taste. Always check for any unusual changes before eating. This ensures your meal stays safe and tasty. You want your stuffed peppers to be tender. The ideal tenderness is when you can easily pierce the pepper with a fork. After baking, the peppers should also have a slight char. This gives them a nice flavor and texture. Yes, you can prep these stuffed peppers ahead of time. You can prepare the filling and stuff the peppers. Just keep them in the fridge until you're ready to bake. When you are ready, just pop them in the oven. This saves you time on busy days. Serve them with a fresh salad or roasted veggies. A side of garlic bread works well too. For drinks, consider a light white wine or sparkling water. These pair nicely with the flavors of the stuffed peppers. You can find the full recipe in the "Full Recipe" section. This includes all the steps and tips to make this dish perfect. Spinach feta stuffed peppers are simple yet delicious. You need fresh spinach, feta cheese, and cooked quinoa as main ingredients. Preparing and baking them is easy with just a few steps. Remember to choose the right peppers for the best taste. You can also try different flavors and make dietary swaps. Lastly, follow my tips for storing and reheating to keep them fresh. Enjoy this tasty meal anytime, and don’t forget to experiment with your favorite flavors!

Spinach Feta Stuffed Peppers

Discover a delicious twist on dinner with Spinach Feta Stuffed Peppers! These vibrant bell peppers are packed with a savory mix of fresh spinach, creamy feta, and wholesome quinoa, making them a nutritious and satisfying meal. Perfect for a cozy night in or meal prep, this easy recipe will delight your taste buds. Click to explore the full recipe and bring this flavorful dish to your table tonight!
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Ingredients
  

4 large bell peppers (any color)

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1 cup cooked quinoa

1/2 cup sun-dried tomatoes, finely chopped

1/4 cup red onion, finely diced

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon olive oil

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers upright in a baking dish.

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

        Reduce the heat to low and add the chopped spinach to the skillet, cooking until wilted, about 2 minutes.

          In a mixing bowl, combine the cooked quinoa, spinach mixture, crumbled feta cheese, chopped sun-dried tomatoes, oregano, salt, and pepper. Stir well to incorporate all the ingredients.

            Carefully spoon the stuffing mixture into each prepared pepper, packing it firmly.

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

                Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley on top.

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