Description
A delightful dish filled with spinach, feta, and quinoa, perfect for lunch, dinner, or a light snack.
Ingredients
Scale
- 4 bell peppers
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup fresh spinach, roughly chopped
- 1 cup cooked quinoa or rice
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup toasted pine nuts
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds and membranes.
- Drizzle a baking dish with olive oil and arrange the pepper halves cut-side up.
- In a skillet, heat olive oil over medium heat, add chopped onion, and sauté for 5 minutes until softened. Add minced garlic and cook for another minute.
- Add chopped spinach to the skillet and sauté until wilted, about 3-5 minutes.
- In a bowl, mix the wilted spinach with feta, quinoa or rice, sun-dried tomatoes, pine nuts, lemon juice, oregano, salt, and pepper.
- Fill each pepper half with the filling mixture.
- Bake in the preheated oven for 30-35 minutes until the peppers are tender and edges slightly charred.
- Serve warm, garnished with extra feta or herbs.
Notes
For extra flavor, try adding herbs such as thyme or basil to the filling. You can also substitute the feta with vegan cheese for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg