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. Source: EatingWell Magazine, September 2019

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Ingredients

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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 calories; 14 g total fat; 5.4 g saturated fat; 27 mg cholesterol; 416 mg sodium. 229 mg potassium; 11 g carbohydrates; 3.4 g fiber; 4 g sugar; 10 g protein; 7205 IU vitamin a iu; 100 mg vitamin c; 42 mcg folate; 287 mg calcium; 3 mg iron; 74 mg magnesium;

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