Spanakopita Stuffed Peppers

Spanakopita Stuffed Peppers

4 Reviews
From: EatingWell Magazine, September 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ cup chopped shallot
  • 1 (11 ounce) package baby spinach
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, grated
  • ¼ teaspoon ground pepper
  • ½ cup part-skim ricotta cheese
  • 6 tablespoons crumbled feta cheese
  • 2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
  • ¼ teaspoon salt
  • 4 tablespoons shredded part-skim low-moisture mozzarella cheese, divided

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.

Nutrition information

  • Serving size: 1 stuffed pepper
  • Per serving: 209 calories; 14 g fat(5 g sat); 3 g fiber; 11 g carbohydrates; 10 g protein; 42 mcg folate; 27 mg cholesterol; 4 g sugars; 0 g added sugars; 7,205 IU vitamin A; 100 mg vitamin C; 287 mg calcium; 3 mg iron; 416 mg sodium; 229 mg potassium
  • Nutrition Bonus: Vitamin C (167% daily value), Vitamin A (144% dv), Calcium (29% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1½ medium-fat protein, 1½ vegetable

Reviews 4

October 03, 2019
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By: Lisa Valente
Love anything with spinach and feta!
October 02, 2019
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By: Pennie
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.
September 29, 2019
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By: caddiegirl
This was fantastic! I used the filling to make one of the best paninis I ever had. Will definitely make this again
September 23, 2019
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By: Kirsten Herman
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.
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