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Savory Spinach and Feta Stuffed Peppers are a delightful blend of flavors and textures that create a wholesome meal. This vibrant dish combines the earthiness of fresh spinach with the tangy creaminess of feta cheese, all encased in a colorful bell pepper. Not only is it visually appealing, but it is also a nutritious option that satisfies your taste buds and your health goals.

Savory Spinach and Feta Stuffed Peppers

Discover the joy of Savory Spinach and Feta Stuffed Peppers, a comforting and nutritious dish that's perfect for an easy weeknight dinner. With a vibrant blend of fresh spinach, creamy feta, and fluffy quinoa, these stuffed peppers are a feast for the senses. They're not only visually stunning but also customizable for any dietary preference. Try this wholesome meal tonight, and save it for later as a go-to recipe that satisfies your cravings!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

½ cup cherry tomatoes, halved

¼ cup fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes, then fluff with a fork.

      Prepare the Peppers: While the quinoa cooks, slice the tops off the bell peppers and carefully remove the seeds and membranes. Place them upright in a baking dish.

        Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

          Add Spinach: Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.

            Combine Filling: In a large bowl, combine the cooked quinoa, sautéed onion and spinach mixture, crumbled feta cheese, dried oregano, dried thyme, salt, pepper, and halved cherry tomatoes. Mix until well combined.

              Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly.

                Bake the Peppers: Pour a little water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

                  Garnish and Serve: Remove the stuffed peppers from the oven, let them cool for a few minutes, then garnish with chopped fresh parsley before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 60 minutes | 4 servings