Roasted Spinach & Feta Stuffed Peppers

• 4 large bell peppers, tops cut off and seeds removed
• 10 oz fresh spinach, chopped
• 6 oz feta cheese, crumbled
• 1 cup breadcrumbs (gluten-free if needed)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. 3 Add chopped spinach, oregano, red pepper flakes, salt, and pepper. Cook until spinach is wilted.
4. 4 Remove from heat and stir in feta cheese and breadcrumbs until well combined.
5. 5 Stuff each pepper generously with the spinach mixture.
6. 6 Place stuffed peppers in a baking dish and sprinkle with Parmesan cheese if using.
7. 7 Cover the dish with foil and bake for 25 minutes.
8. 8 Remove foil and bake for an additional 5 minutes, until peppers are tender and tops are golden.
9. 9 Let cool slightly before serving.

Nutrition

Tips

• For extra flavor, roast peppers on a bed of sliced tomatoes.
• Use a mix of feta and goat cheese for a tangy twist.
• These stuffed peppers can be made ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a simple Greek salad for a complete meal.
• Serve with warm pita bread for a delightful texture contrast.

FAQ