Greekinspired Spinach Feta Stuffed Peppers
Recipe Introduction: Fancy a Bit of Greek Tonight?
Ever get that craving for something that's both comforting and makes you feel a bit posh? Honestly, these Spinach and Feta Stuffed Peppers are bang on.
It's like a Mediterranean holiday in a bell pepper!
What's the Buzz?
These Mediterranean Stuffed Peppers are straight from grandma's recipe book (if your grandma happened to live in Greece!). They're easy peasy, and after an hour, give or take, you'll have a veggie packed meal ready to go.
This recipe makes about four servings. It can be Cooking For A Crowd if you increase the serving.
Why You'll Love 'Em!
They’re filled with goodies like rice and tasty herbs. It makes the Spinach And Feta a healthy meal. This recipe of Baked Stuffed Peppers is great for a Summer Lunch or a light dinner.
It's also a perfect Healthy Appetizers , but I often have them as a main! The mix of flavours makes it extra special.
The best Vegetarian Stuffed Peppers Recipe !
Cracking into Ingredients
Right, let's get down to brass tacks and talk ingredients. First, you will require bell peppers, Feta Stuffed Peppers , rice and spinach.
Here's the lowdown on what you'll need to whip up this Greek Stuffed Peppers delight!
Ingredients & Equipment For Spinach and Feta Stuffed Peppers
Right then, let's talk about what you need to make these amazing Feta Stuffed Peppers . Honestly, it's pretty straightforward. It's perfect as Healthy Appetizers too.
It's dead easy, even if you are Cooking For A Crowd .
Main Ingredients: The Stars of the Show
- Bell Peppers: You'll need 4 large bell peppers (about 800g total). Red, yellow, orange mix it up for a colourful platter!
- Spinach: Grab 5 ounces (about 140g ) of fresh spinach. Fresh is best, but frozen (thawed and squeezed dry) will do in a pinch.
- Feta Cheese: A must! You'll need 4 ounces (about 115g ). Get the good stuff creamy and tangy.
- Cooked Rice: ½ cup (about 100g ). Day-old rice is perfect, keeps it from getting mushy.
- Olive Oil: For roasting and sautéing. A good glug will do! I'd say about 2 tablespoons (30ml) in total.
Seasoning Notes: A Little Greek Magic
We need that Greek flavour in these Spinach and Feta Stuffed Peppers .
- Essential Spices: Salt, pepper, and a pinch of red pepper flakes (optional). A sprinkle of oregano or Greek seasoning adds a real authentic touch to your Greek Stuffed Peppers .
- Flavour Boosters: Finely chopped onion ( 1 medium , about 150g ), minced garlic ( 2 cloves , about 6g ), fresh parsley, and fresh dill.
- Substitution Time: No dill? No worries! Use extra parsley, or a little mint. Don't fret! This is a Mediterranean Stuffed Peppers recipe. So we add what we have!.
Equipment Needed: Keep it Simple
- Large Skillet: For wilting the spinach and sautéing the onions and garlic.
- Baking Dish: A 9x13 inch dish is ideal.
- Mixing Bowl: For combining all the filling ingredients. This dish also can be served during Summer Lunch . I have tried this Vegetarian Stuffed Peppers Recipe on a barbecue during summer and it was a hit.
These Baked Stuffed Peppers make an amazing dish. You know, my nan used to make Stuffed Bell Peppers with Rice every Christmas. What a blast!
Cooking Method
The Magic Behind Spinach and Feta Stuffed Peppers
Honestly, who doesn't love Feta Stuffed Peppers ? They're like a little sunshine on a plate. This recipe for Spinach and Feta Stuffed Peppers ? It's a winner.
I mean, imagine: juicy bell peppers packed with Spinach And Feta , rice, and herbs. The perfect Summer Lunch , right? It's proper good nosh and what's more, it feels like a hug from the inside, you know?
Prep Steps: Your Mise en Place Moment
First, get everything chopped. It's called mise en place , or "everything in its place". Honestly, it's a game changer. Chop the onion, mince the garlic, and roughly chop the spinach.
Get your rice cooked, and crumble the feta. Organisation, love.
Time saving tip? Buy pre-crumbled feta. Safety Reminder: Wash those peppers. You do not want any unwelcome guests.
step-by-step to Stuffed Pepper Perfection
- Preheat your oven to 375° F ( 190° C) . Grease a baking dish.
- Halve the peppers, scoop out the seeds, and lightly brush with olive oil. Season 'em.
- Sauté chopped onion in olive oil until softened. Then add minced garlic, cooking until fragrant.
- Add spinach to the pan and cook until wilted, draining any excess liquid. Nobody likes a soggy pepper, yeah?
- In a bowl, combine the spinach mix with cooked rice, feta, parsley, dill, egg, Parmesan and red pepper flakes (if you fancy a bit of heat). Season well.
- Spoon the mix into each pepper half.
- Bake for 35- 40 minutes or until peppers are tender and filling is golden brown.
These Baked Stuffed Peppers are perfect for Cooking For A Crowd , too. You can prep them in advance and just pop them in the oven when you're ready.
Great Healthy Appetizers to impress friends.
Pro Tips: Little Tweaks, Big Impact
Don't overstuff the peppers! Too much filling leads to a messy bake. It does! Ensure your rice is cooked perfectly.
Mushy rice ruins the texture, trust me on that one. Use good quality feta. It makes all the difference. For a proper Mediterranean Stuffed Peppers , think about adding sun-dried tomatoes or olives.
It's a cracking twist.
Alright, let's dive into some extra tidbits for your Spinach and Feta Stuffed Peppers ! These aren't just peppers; they're a taste of sunshine, especially fantastic as a Summer Lunch .
I sometimes make these Feta Stuffed Peppers as a simple dish when I'm Cooking For A Crowd , you know?
Recipe Notes: Making The Best Stuffed Peppers Ever!
Honestly, these are more like guidelines than rules. Feel free to experiment and make these Greek Stuffed Peppers your own! This Vegetarian Stuffed Peppers Recipe is quite forgiving.
Serving Suggestions: Plating and Presentation
Presentation is key, innit? These Baked Stuffed Peppers look fab on a plate with a sprinkle of fresh herbs. Think about a swirl of tzatziki or a dollop of Greek yogurt.
For a bit of colour, serve them alongside a simple Greek salad. As for drinks, a crisp white wine like Sauvignon Blanc or a refreshing lemonade would be perfect.
Storage Tips: Keepin' it Fresh
Got leftovers? Pop those Stuffed Bell Peppers with Rice in an airtight container. They'll keep in the fridge for up to 3 days.
To reheat, bung 'em in the oven at 350° F ( 175° C) until warmed through about 15- 20 minutes.
Freezing isn't ideal as the peppers can get a bit mushy, but if you must, make sure they are cooled down completely before wrapping them up and popping them in the freezer.
Variations: Mix It Up, Mate!
Fancy a twist? Add a handful of chopped sun-dried tomatoes or Kalamata olives for extra Mediterranean Stuffed Peppers flavour. Feeling carnivorous? Brown some lamb mince and mix it into the filling.
For a dairy-free version, use a vegan feta alternative and a flax egg. These Healthy Appetizers can become anything you want them to be.
Nutrition Basics: Goodness Inside!
Each serving of these Spinach and Feta Stuffed Peppers packs a punch of vitamins and minerals. We are talking about roughly 320 calories per serving, 15g of protein, and loads of fibre.
The spinach is full of iron, and the feta is a good source of calcium, keeping your bones strong.
So, there you have it! These Spinach And Feta peppers are easy, healthy, and utterly delicious. Get in the kitchen and give it a go! You'll be chuffed you did.
Frequently Asked Questions
Can I prep these Spinach and Feta Stuffed Peppers ahead of time? I'm a bit of a busy bee!
Absolutely, you can! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly with cling film and store them in the fridge. Add a few minutes to the baking time when you're ready to cook them.
Think of it like prepping your packed lunch the night before saves you a morning kerfuffle!
My Spinach and Feta Stuffed Peppers turned out a bit watery. What did I do wrong?
Ah, the dreaded watery filling! The most likely culprit is excess moisture from the spinach. Make sure to thoroughly drain the spinach after wilting it squeeze it with your hands to remove as much liquid as possible.
You can also add a tablespoon of breadcrumbs to the filling to help absorb any remaining moisture. It's like giving your filling a little sponge to soak up the extra water!
I'm not a huge fan of feta. Can I substitute it in these Spinach and Feta Stuffed Peppers?
Of course! If you're not feeling the feta vibe, ricotta cheese is a great, milder substitute. You could also use goat cheese for a tangier flavour. Play around with different cheeses until you find one you love! It's your kitchen, your rules like deciding what biscuit to dunk in your tea.
How do I store leftover Spinach and Feta Stuffed Peppers? And how long will they last?
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, you can microwave them, but for the best results, pop them back in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
This will help prevent them from becoming soggy, much like reheating a pizza slice in the oven versus the microwave!
What are some tasty variations I can try with this Spinach and Feta Stuffed Peppers recipe?
The possibilities are endless! For a Mediterranean twist, add chopped sun-dried tomatoes, Kalamata olives, and a squeeze of lemon juice. If you're craving something heartier, incorporate cooked ground lamb or turkey into the filling. And for spice lovers, a pinch of red pepper flakes will do the trick.
Think of it as adding your own signature riff to a classic tune!
Greekinspired Spinach Feta Stuffed Peppers
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 320 calories |
|---|---|
| Fat | 20g |
| Fiber | 5g |
