Spinach & Feta Stuffed Peppers
Spinach & Feta Stuffed Peppers
Prep time
Cook time
Total time
Author: Maria Tadic
Recipe type: Main
Cuisine: Greek
Serves: 6
Ingredients
- 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
Instructions
- Preheat oven to 375 F.
- 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.
- 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.
- 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.
- Add in the lentils, red wine vinegar, zest and juice of lemon and kalamata olives. Mix to combine. Taste and adjust for seasonings.
- 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.
- 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.
- 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!
