Spinach & Feta Stuffed Peppers

Spinach & Feta Stuffed Peppers
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Greek
Serves: 6
  • 3 bell peppers - any color - halved lengthwise, insides removed
  • 2 tbsp olive oil
  • 1 cup red onion, minced
  • 4 cloves garlic, minced
  • 1 lb fresh spinach, roughly chopped
  • 1½ cups yellow cherry tomatoes, roughly chopped
  • 1 tbsp dried oregano
  • ¼ tsp freshly ground nutmeg
  • 1 tsp salt and freshly ground black pepper
  • 2 cups lentils, cooked
  • 1 tbsp red wine vinegar
  • zest and juice of 1 lemon
  • ½ cup kalamata olives, roughly chopped
  • 6 oz feta cheese, divided
  1. Preheat oven to 375 F.
  2. Heat the olive oil in a large non stick skillet over medium high heat. Add onions and cook for about 5 minutes or until beginning to turn translucent.
  3. Add in minced garlic and cook another minute. Add in tomatoes and cook mixture for about 2-3 minutes or until tomatoes are beginning to break down.
  4. Add in chopped spinach, salt, pepper, nutmeg and oregano. Cook for about 5-7 minutes until all the vegetables are cooked down. Pour vegetable mixture into a large mixing bowl.
  5. Add in the lentils, red wine vinegar, zest and juice of lemon and kalamata olives. Mix to combine. Taste and adjust for seasonings.
  6. Allow mixture to cool slightly and then add in about 5 oz of the feta cheese. Save the remaining ounce for sprinkling on top of peppers.
  7. Stuff each pepper half with the lentil mixture. You'll most likely have some filling left over (it's great over a salad!). Sprinkle the remaining feta over the tops of the peppers.
  8. Place peppers in a baking dish lined with foil. Cover with another piece of foil and cook for about 30-45 minutes until filling is hot throughout and peppers are knife-tender. Enjoy!