Spanakopita Stuffed Peppers
Ingredients
- 2 tablespoons extra-virgin olive oil
divided
- ¼ cup chopped shallot
- 1 package baby spinach
11 ounce
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh parsley
- 1 clove garlic
grated
- ¼ teaspoon ground pepper
- ½ cup part-skim ricotta cheese
- 6 tablespoons crumbled feta cheese
- 2 red bell peppers
cut in half lengthwise and seeded, about 8 ounces each
- ¼ teaspoon salt
- 4 tablespoons shredded part-skim low-moisture mozzarella cheese
divided
Directions
- 1
Preheat oven to 400 degrees F.
- 2
Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
- 3
Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish.
- 4
Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.
Spanakopita Stuffed Peppers
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Ratings & Reviews
Based on 13 ratings
Rating Breakdown
About this Recipe
Craving the savory, herby goodness of spanakopita without the delicate dance of phyllo dough? These Spanakopita Stuffed Peppers deliver all the beloved Greek-inspired flavors in an incredibly easy, fuss-free package, perfect for a satisfying vegetarian dinner any night of the week. You'll love how effortlessly authentic flavors come together.
The genius of this recipe lies in transforming the essence of Greek spinach pie into a hearty, baked pepper. By embracing tender bell peppers as your vessel, you skip the often-intimidating phyllo entirely, making classic flavors accessible. The creamy ricotta and salty feta blend seamlessly with fresh dill and parsley, creating a rich, aromatic filling that truly shines.
Imagine biting into a perfectly tender red bell pepper, its natural sweetness complementing a robust filling of earthy spinach, bright fresh herbs, and a delectable mix of ricotta and feta cheeses. The grated garlic adds a subtle warmth, while a sprinkle of mozzarella on top melts into a golden, bubbly crust. This dish offers a wonderful balance of textures and tastes: a soft, yielding pepper cradling a rich, savory interior, all topped with a light, cheesy cap. It’s a comforting and wholesome meal that feels both special and simple to prepare.
Looking to switch things up? While red bell peppers offer a lovely sweetness, feel free to use orange or yellow bell peppers for a slightly different flavor profile. If you're a big fan of dill, you can slightly increase its amount for an even more pronounced herbaceous note, or balance it with a bit more parsley. For those managing dairy, explore plant-based ricotta and feta alternatives, keeping in mind the flavor will be a touch different, but still delicious.
These spanakopita-inspired stuffed peppers are a complete and flavorful meal on their own, ideal for a cozy weeknight or a relaxed weekend dinner. Serve them hot straight from the oven for the best experience.