Spinach and Feta Stuffed Peppers Recipe

There’s something utterly magical about the changing seasons that brings a renewed sense of excitement into the kitchen. Our Spinach and Feta Stuffed Peppers are a delightful symphony of flavors, colors, and textures, perfect for a cozy family dinner or a cheerful potluck gathering. This dish brings together the freshness of bell peppers, the wholesome goodness of spinach, and the creamy tang of feta cheese—all nestled into quinoa’s hearty embrace. It’s a meal that not only nourishes the body but also warms the heart and soul.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 5 ounces fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Arrange the bell peppers in the prepared baking dish, cut side up.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
5. In a bowl, combine the cooked quinoa, sautéed spinach mixture, crumbled feta cheese, dried oregano, salt, and black pepper. Mix until well combined.
6. Spoon the quinoa mixture into each bell pepper, filling them generously.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. Remove the foil and bake for an additional 5 minutes, or until the peppers are tender and slightly browned on top.
9. Garnish with fresh parsley, if desired, and serve warm.

Helpful Tips

• Variation: Add some cooked ground turkey or chicken for a protein boost.
• Beginner Tip: If you’re new to quinoa, rinse it thoroughly before cooking to remove any bitterness.
• If you don’t have quinoa, brown rice or couscous are great substitutions.
• To store leftovers, keep them in an airtight container in the fridge for up to 3 days.

Pairings

This dish pairs beautifully with a crisp green salad and a glass of chilled white wine. For a family-friendly option, serve it with a refreshing lemon-infused water or iced tea.

Creating these Spinach and Feta Stuffed Peppers will surely bring a burst of joy and color to your table. We can’t wait to see your delicious versions! Share your creations using #ZynahzRecipes or tag us on Instagram @Zynahz. Your feedback is precious to us, so please leave a comment on our website.

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