Spinach & Feta Stuffed Peppers

Name: Spinach & Feta Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Yield: 4
Ingredients: 4 large Bell peppers; 200 g Baby spinach; 150 g Feta cheese, crumbled; 1 1/2 cups Cooked rice; 1 Onion, diced; 2 cloves Garlic, minced; 3 tbsp Pine nuts; 2 tbsp Olive oil; 1 tsp Dried oregano

Made with: bell peppers, spinach, feta

Sweet roasted bell peppers filled with a savoury spinach, feta, and rice mixture. A colourful vegetarian main that works just as well as a side.

Prep20 min

Cook35 min

Serves4

LevelEasy

Contains DairyContains NutsVegetarian

Ingredients

Bell peppers4 large
Baby spinach200 g
Feta cheese, crumbled150 g
Cooked rice1 1/2 cups
Onion, diced1
Garlic, minced2 cloves
Pine nuts3 tbsp
Olive oil2 tbsp
Dried oregano1 tsp

Substitutions

feta → goat cheese or vegan feta
pine nuts → toasted sunflower seeds
rice → cooked quinoa or couscous

Instructions

1Heat the oven to 190C / 375F. Halve the bell peppers lengthways and remove the seeds. Place cut-side up in a baking dish and drizzle with a little olive oil.
2Heat the olive oil in a pan over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and oregano for another minute.
3Add the spinach in handfuls, stirring until wilted, then remove from the heat and let it cool slightly.
4Stir the cooked rice, crumbled feta, and pine nuts into the spinach mixture. Season with black pepper (the feta adds plenty of salt).
5Spoon the filling generously into each pepper half, mounding it up.
6Cover the dish with foil and bake for 20 minutes, then uncover and bake for a further 12-15 minutes until the peppers are tender and the tops are golden.
7Serve warm, on their own or with a crisp green salad.

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