I still remember the first time I made stuffed peppers—back when I thought “healthy” meant bland and boring. Boy, was I wrong.
That first bite of tender roasted bell pepper, packed with creamy feta, garlicky spinach, and warm, herby rice changed the game for me.
Now, it’s my go-to dinner when I need something filling, nutritious, and just plain delicious.
Stuffed peppers are one of those meals that feel fancy but take hardly any effort. They’re packed with protein, fiber, and healthy fats, and best of all—you can swap ingredients based on whatever you have in your fridge.
Let’s get cooking!
Tips for Maximum Flavor:
✔ Pick the right peppers: Red and yellow peppers are sweeter, while green ones have a slightly bitter bite.
✔ Don’t skip the lemon juice: It brightens the flavors and balances out the richness of the cheese.
✔ Cook the filling first: This prevents the rice from drying out and ensures every bite is flavorful.
✔ Make it a meal prep hero: These stuffed peppers reheat beautifully and can be frozen for easy dinners.
Variations & Substitutions:
- Low-Carb? Swap the rice for cauliflower rice.
- Dairy-Free? Use a plant-based feta alternative or swap with nutritional yeast.
- More Protein? Add cooked ground turkey, chicken, or lentils to the filling.
- Spicier? Add chopped jalapeños or a pinch of cayenne.
- Extra Crunch? Toss in some toasted pine nuts or sunflower seeds.
Serving Suggestions:
These stuffed peppers are a complete meal on their own, but if you want to go all out, serve them with:
🥗 A fresh cucumber and tomato salad
🍞 Warm pita or garlic bread
🥣 A side of creamy tzatziki or hummus
Stuffed to Perfection: Spinach & Feta Stuffed Peppers That’ll Make Your Taste Buds Dance
Ingredients
Recipe Name:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Description
Tender roasted bell peppers stuffed with a savory mix of spinach, feta, and herby rice. A simple, nutritious, and flavor-packed dinner!
Ingredients
For the Peppers:
- 4 large bell peppers (any color, but red and yellow are sweeter)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Filling:
- 1 tablespoon olive oil
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup cooked brown rice (or quinoa)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- 1 egg, beaten (optional, for binding)
- Juice of ½ lemon
For Topping:
- ¼ cup shredded mozzarella (or more feta for a saltier kick)
- Fresh parsley or basil, for garnish
Instructions
-
Prep the Peppers
Preheat the oven to 375°F. Cut the tops off the bell peppers and scoop out the seeds and membranes. Lightly rub the outsides with olive oil and sprinkle the insides with a pinch of salt and pepper. Place them in a baking dish, standing upright. -
Make the Filling
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant. -
Wilt the Spinach
Add the chopped spinach and cook until wilted, about 1-2 minutes. Stir in the cooked rice, oregano, basil, red pepper flakes, salt, and black pepper. Mix well and cook for another minute. -
Cheese It Up
Remove the skillet from heat and stir in the feta, Parmesan, and lemon juice. If using an egg, mix it in now—this helps bind everything together. -
Stuff & Bake
Spoon the filling into the prepared bell peppers, packing it in gently. Sprinkle mozzarella (or extra feta) on top. Cover the baking dish with foil and bake for 25 minutes. -
Golden Perfection
Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and slightly golden. If you want an extra crispy top, broil for 2-3 minutes at the end. -
Serve & Enjoy
Garnish with fresh parsley or basil and serve warm. These pair beautifully with a side salad, roasted potatoes, or warm crusty bread.
Notes
Can be made ahead and stored in the fridge for up to 4 days. Freezes well for 2 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: ~280 per serving
- Sugar: ~6g
- Sodium: ~500mg
- Fat: ~12g
- Saturated Fat: ~5g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~5g
- Protein: ~10g
- Cholesterol: ~20mg
