Name: Spanakopita Stuffed Peppers
Total time: 50 min
Ingredients: 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

Directions

Step 1

Preheat oven to 400 degrees F.

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Step 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.
Step 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.
Step 4

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

Nutrition Facts

Serving Size: 1 stuffed pepper

Per Serving:

210 calories; protein 10g; carbohydrates 11g; dietary fiber 3.4g; sugars 4g; fat 14g; saturated fat 5.4g; cholesterol 26.6mg; vitamin a iu 7205.5IU; vitamin c 99.9mg; folate 42.3mcg; calcium 287.3mg; iron 3.2mg; magnesium 74.3mg; potassium 228.8mg; sodium 415.8mg.

Exchanges:

1 1/2 fat, 1 1/2 medium-fat protein, 1 1/2 vegetable

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts