These stuffed bell peppers have a filling inspired by the Greek spinach pie, spanakopita, but you don't have to worry about working with phyllo, so they're great for an easy vegetarian dinner.

Adam Dolge
Source: EatingWell Magazine, September 2019
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F.

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  • Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

  • Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish.

  • Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

209.5 calories; protein 10g 20% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 3.4g 14% DV; sugars 4g; fat 14g 22% DV; saturated fat 5.4g 27% DV; cholesterol 26.6mg 9% DV; vitamin a iu 7205.5IU 144% DV; vitamin c 99.9mg 167% DV; folate 42.3mcg 11% DV; calcium 287.3mg 29% DV; iron 3.2mg 18% DV; magnesium 74.3mg 27% DV; potassium 228.8mg 6% DV; sodium 415.8mg 17% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/14/2019
These were fantastic and easy to make. Read More
Rating: 5 stars
10/03/2019
Love anything with spinach and feta! Read More
Rating: 5 stars
10/03/2019
I made this basically as directed, except I ran out of feta so made up the difference with goat cheese. It was a big hit, both fresh and hot, and the next day cold. I will definitely be making this again. Read More
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Rating: 5 stars
09/30/2019
This was fantastic! I used the filling to make one of the best paninis I ever had. Will definitely make this again Read More
Rating: 5 stars
09/24/2019
This was a delicious take on spanakopita. I doubled it and used frozen spinach-around half the amount the recipe called for and added a bit extra ricotta. Using 4 different colored peppers made this visually stunning. Even my meat and potatoes husband liked it. The mozzarella got nice and brown on top. Will definitely make again. Read More