Creamy Feta Stuffed Peppers
A delightful and vibrant dish filled with creamy feta and spices, perfect for busy weeknights or special occasions.
Ingredients
For the stuffing
- 1 cup cooked quinoa for a hearty base
- 1 cup crumbled feta cheese use goat cheese for a different twist
- 1 cup spinach, chopped fresh or frozen
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp red pepper flakes adjust for heat
- 1 tbsp olive oil
- to taste salt and pepper
For garnish (optional)
- fresh herbs like parsley or basil for garnish
For the peppers
- 4 large bell peppers red, yellow, or green
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
Cooking
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent and aromatic.
- Stir in the minced garlic and chopped spinach, cooking until the spinach wilts.
- In a large bowl, combine the cooked quinoa, sautéed veggies, crumbled feta cheese, oregano, red pepper flakes, salt, and pepper. Mix it all together until well combined.
- Generously fill each bell pepper with the creamy quinoa mixture, packing it in gently but firmly.
- Pour a splash of water into the bottom of the baking dish, covering it with foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 5 minutes until the tops are lightly golden.
Serving
- Sprinkle fresh herbs on top, and serve your Creamy Feta Stuffed Peppers warm.
Notes
Feel free to customize the filling with grains, beans, or ground meat. Leftovers can be stored in an airtight container in the fridge for up to three days.