Spinach and Feta Stuffed Peppers

• 4 large bell peppers
• 1 cup uncooked quinoa
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled (use dairy-free alternative if needed)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/2 cup tomato sauce

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 Rinse quinoa and cook according to package instructions.
4. 4 Heat olive oil in a skillet, sauté onion and garlic until translucent.
5. 5 Add spinach, oregano, and smoked paprika; cook until spinach is wilted.
6. 6 Combine cooked quinoa, spinach mixture, feta, salt, and pepper in a bowl.
7. 7 Stuff the mixture into the bell peppers and place them in a baking dish.
8. 8 Pour tomato sauce over the stuffed peppers.
9. 9 Cover the dish with foil and bake for 35 minutes.
10. 10 Remove foil and bake for an additional 5 minutes to crisp up the tops.

Nutrition

Tips

• For extra flavor, roast the bell peppers before stuffing.
• Add a handful of breadcrumbs on top before baking for a crunchy finish.
• Use any color bell peppers you prefer for a colorful presentation.

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

• Serve with a side of Greek salad for a complete meal.
• Pair with warm pita bread for a satisfying vegetarian feast.

FAQ