Spinach Feta and Sun-Dried Tomato Stuffed Peppers

• 4 large bell peppers
• 1 cup uncooked quinoa
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 2 tablespoons fresh parsley, chopped
• 1/2 cup water

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 Cook quinoa according to package instructions. Let it cool.
4. 4 In a large bowl, mix cooked quinoa, spinach, feta, sun-dried tomatoes, onion, garlic, oregano, black pepper, and salt.
5. 5 Stuff the mixture into the bell pepper halves.
6. 6 Place stuffed peppers in a baking dish and drizzle with olive oil.
7. 7 Add water to the bottom of the dish and cover with foil.
8. 8 Bake for 30 minutes. Remove foil and bake for an additional 5 minutes.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Baking dish
• Oven
• Cutting board and knife

Variations

• Substitute quinoa with brown rice for a nuttier flavor.
• Add ground turkey for a protein boost.

Substitutions

• If feta is unavailable, use goat cheese for a similar tangy flavor.
• Use fresh spinach if you prefer a milder taste.

Pairings

• Cucumber yogurt dip
• Warm pita bread

Nutrition

Tips

• For extra flavor, toast the chopped sun-dried tomatoes in a dry pan before mixing.
• Add a sprinkle of mozzarella cheese before the final bake for a gooey top.

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.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

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

FAQ