Spinach & Feta Stuffed Peppers
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.
Stuffed peppers are a brilliant way to turn a handful of humble ingredients into something colourful and satisfying. Sweet bell peppers soften and char slightly in the oven while their filling of spinach, feta and grains bakes to a golden, savoury finish.
This vegetarian version is hearty enough to stand alone as a main, but also works as a generous side. It is forgiving, flexible, and a smart way to use up odds and ends of vegetables and cheese.
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.
Cook's tips
- Choose peppers that can stand upright — trim a thin sliver off the base if they wobble, without piercing the cavity.
- Pre-cook the peppers for a few minutes so they finish tender rather than crunchy.
- Squeeze excess water from cooked spinach before mixing, or the filling will turn watery.
- Season the filling well; feta is salty, so taste before adding extra salt.
- Cover with foil for the first part of baking, then uncover to brown the top.
Frequently asked questions
Can I make stuffed peppers ahead of time?
Yes — assemble them a day ahead and refrigerate, then bake when needed. They also reheat well the next day.
What can I use instead of feta?
Goat cheese, ricotta, or a firm vegan feta all work. Each changes the flavour slightly but keeps the creamy, savoury character.
Are these gluten-free?
They can be — use a naturally gluten-free grain such as rice or quinoa in the filling instead of couscous or bulgur.
Want recipes like this from your own ingredients? Try Pantamo