Spinach and Feta Stuffed Peppers Recipe – Greek Special
Spinach and Feta Stuffed Peppers are a vibrant, nutritious, and flavor-packed vegetarian dish featuring tender bell peppers filled with a savory blend of spinach, feta, herbs, and lemon. The creamy tang of feta pairs beautifully with the freshness of spinach, creating a light yet satisfying meal. Ideal for healthy weeknight dinners, Mediterranean-inspired cooking, or meal prep, these stuffed peppers bring wholesome flavor with minimal effort.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Spinach and Feta Stuffed Peppers Ingredients:
- 4 large bell peppers (any color), halved and seeds removed
- 2 tbsp olive oil
- 3 cups fresh spinach, chopped
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 cup cooked rice or quinoa
- 150g feta cheese, crumbled
- 1 tsp oregano
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp lemon juice
- 2 tbsp parsley, chopped
Spinach and Feta Stuffed Peppers Instructions:
Preheat oven to 190°C (375°F).
Drizzle bell pepper halves with a little olive oil and place in a baking dish.
Sauté onions in olive oil until soft, then add garlic and spinach.
Cook until spinach wilts and moisture evaporates.
Stir in cooked rice/quinoa, feta, oregano, pepper, salt, lemon juice, and parsley.
Spoon the filling generously into each pepper half.
Cover dish with foil and bake for 20 minutes.
Remove foil and bake an additional 5–10 minutes until peppers are tender and tops are slightly golden.
Serve warm, with extra lemon or a dollop of yogurt if desired.
Recipe Notes :
For a low-carb version, skip the rice or quinoa and increase the spinach and feta.
Red or yellow peppers work best, offering natural sweetness after roasting.
Add olives or sun-dried tomatoes to bring more Mediterranean flavor to the filling.
Drizzle extra lemon juice before serving for brightness and freshness.
A dollop of Greek yogurt on top adds creaminess and balances the savory filling.
