Ingredients:

  • 4 large bell peppers (red, yellow, or orange)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 150g)
  • 2 cloves garlic, minced (about 6g)
  • 5 ounces fresh spinach, roughly chopped (about 140g)
  • 1/2 cup cooked long-grain rice (about 100g)
  • 4 ounces feta cheese, crumbled (about 115g)
  • 1/4 cup chopped fresh parsley (about 15g)
  • 1/4 cup chopped fresh dill (about 15g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (about 25g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease baking dish. Halve peppers, remove seeds, and brush with olive oil. Season with salt and pepper. Place in the prepared baking dish, cut-side up.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add spinach to the skillet and cook until wilted. Drain off any excess liquid.
  4. In a mixing bowl, combine the sautéed spinach mixture with cooked rice, feta cheese, parsley, dill, egg, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Spoon the spinach and feta filling generously into each pepper half.
  6. Bake in the preheated oven for 35-40 minutes, or until the peppers are tender and the filling is heated through and lightly browned.