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There’s something incredibly satisfying about stuffed peppers, isn’t there? They feel like a complete little meal package, all cozy and self-contained. This version—with spinach and feta—is honestly one of my absolute favorites. It’s a recipe I turn to again and again, especially when I want something that feels both wholesome and a little bit special without requiring hours in the kitchen. The combination of sweet, tender bell peppers with a savory, cheesy filling is just… perfect. You get the earthy flavor from the spinach, that wonderful salty tang from the feta, and a hint of herbs that makes the whole kitchen smell amazing. It’s a dish that’s flexible enough for a weeknight but impressive enough for guests. Honestly, the hardest part is just waiting for them to come out of the oven, golden and bubbling. Let’s get into it.

Recipe Overview

Why You’ll Love This Spinach and Feta Stuffed Peppers

Perfectly balanced flavors. The salty feta and earthy spinach play off the natural sweetness of the roasted peppers in a way that just feels right. It’s a classic combo for a reason.
Surprisingly simple to assemble. You’re basically just mixing a filling and spooning it into peppers. There’s no fancy technique required, which makes it a fantastic recipe for cooks of any level.
Meal prep superstar. These keep beautifully in the fridge and reheat like a dream. Making a batch on Sunday means you have a delicious, ready-to-go lunch or dinner for a couple of busy weekdays.
Visually stunning with minimal effort. The vibrant red or yellow peppers filled with green and white filling look gorgeous on the plate. It’s one of those dishes that makes it look like you put in way more work than you actually did.

Ingredients & Tools

4 large bell peppers (red or yellow work best)
1 tbsp olive oil, plus extra for drizzling
1 medium yellow onion, finely diced
2 cloves garlic, minced
200 g fresh spinach
250 g feta cheese, crumbled
150 g ricotta cheese
1 large egg, lightly beaten
2 tbsp fresh dill, chopped
1 tsp dried oregano
¼ tsp black pepper
50 g pine nuts (optional, for topping)

Tools: A sharp knife, a mixing bowl, a baking dish (around 9×13 inches works well), and a skillet.

A couple of ingredient notes right off the bat—using fresh spinach you wilt yourself gives you the best texture and flavor control, and a good, block-style feta that you crumble by hand is far superior to the pre-crumbled kind, which can be a bit dry. Trust me on that.

Nutrition (per serving)

Calories: 320 kcal
Protein: 16 g
Fat: 22 g
Carbohydrates: 18 g
Fiber: 5 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

Pepper selection is key. Look for bell peppers that are firm, have a flat bottom, and can stand up on their own. This makes them much easier to handle and keeps all that delicious filling safely inside while they bake.
Don’t skip wilting the spinach. It might seem like an extra step, but if you add raw spinach to the filling, it will release a ton of water in the oven and make your stuffed peppers soggy. Taking a few minutes to cook it down is a game-changer for the final texture.
Let your filling cool. Before you add the egg and start stuffing, make sure your spinach and onion mixture has cooled down a bit. If it’s too hot, it will start to cook the egg on contact, which we don’t want. A warm mixture is fine, but not piping hot.
Taste your feta first. Feta cheeses can vary wildly in saltiness. Give a little piece a taste before you add any extra salt to the filling. You might find it’s perfectly seasoned already, and you can always add a pinch at the end if needed.

How to Make Spinach and Feta Stuffed Peppers

Step 1: First, let’s get the oven preheated to 200°C (400°F). This gives it plenty of time to come to the right temperature while you prep everything else. Now, take your bell peppers and carefully slice them in half from top to bottom. Use a small, sharp knife to cut out the inner white ribs and remove all the seeds. You want to create a nice, clean cavity for the filling. Try to keep the stems intact—they look pretty!

Step 2: Place the pepper halves cut-side up in your baking dish. It’s okay if they’re a little snug; they’ll soften as they cook. Drizzle them very lightly with a bit of olive oil and use your hands to rub it all over the inside surfaces. This little bit of fat helps them roast up beautifully and prevents sticking. You can also season the insides with a tiny pinch of pepper here.

Step 3: Time for the filling! Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5-6 minutes, until it’s softened and turning translucent. You’ll notice a lovely sweet aroma starting to come up from the pan. Now, add the minced garlic and cook for just one more minute—you just want to take the raw edge off, not brown it.

Step 4: Add all of the fresh spinach to the skillet. It will look like a mountain, but don’t worry! It wilts down incredibly quickly. Use tongs or a spatula to toss it constantly with the onion and garlic. In just 2-3 minutes, that mountain will have collapsed into a dark green, wilted mass. Transfer this entire mixture to a colander and let it drain. Once it’s cool enough to handle, press down on it with the back of a spoon to squeeze out any excess liquid. This step is crucial for a non-watery filling!

Step 5: In your mixing bowl, combine the crumbled feta, ricotta, beaten egg, chopped dill, oregano, and black pepper. Give it a good stir to combine everything. Now, take your cooled spinach and onion mixture and chop it roughly on a cutting board—this just makes it easier to distribute evenly. Add it to the cheese mixture and fold everything together until it’s well incorporated. The filling should look creamy and speckled with green.

Step 6: Divide the filling evenly among your prepared pepper halves. Don’t be shy—pile it in there! You can use the back of a spoon to smooth the top, or leave it a little rustic and mounded. If you’re using pine nuts, now is the time to sprinkle them over the top of each pepper. They’ll toast up in the oven and add a wonderful nutty crunch.

Step 7: Place the baking dish in the preheated oven and bake for 30-35 minutes. You’re looking for the peppers to be tender enough to easily pierce with a fork and the filling to be set, with the tops turning a lovely golden brown in spots. If you want a bit more color on top, you can switch the oven to grill for the last minute or two, but watch it closely!

Step 8: Once they’re out of the oven, let the stuffed peppers rest in the dish for about 5 minutes before serving. This allows the filling to set fully and makes them easier to handle. They will be incredibly hot inside, so that resting time is a good safety measure too. You’ll see them looking plump, juicy, and irresistibly golden.

Serving Suggestions

Complementary Dishes

A simple lemon-dressed couscous — The light, fluffy grains soak up any juices from the pepper and the bright lemon cuts through the richness of the cheese beautifully.
A crisp, green salad with a tangy vinaigrette — Something with cucumber and red onion adds a fresh, crunchy contrast to the warm, soft texture of the stuffed peppers.
Crusty, warmed bread — Absolutely essential for mopping up every last bit of cheesy, herby goodness left on the plate. It’s a non-negotiable for me.

Drinks

A chilled glass of Sauvignon Blanc — Its crisp acidity and citrus notes are a fantastic partner for the salty feta and herby filling, cleansing the palate between bites.
Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus provide a refreshing lift that balances the meal perfectly without overpowering it.

Something Sweet

Lemon sorbet — After a savory, cheesy meal, a few scoops of sharp, clean lemon sorbet feel incredibly refreshing and light, like a perfect palate reset.
Baklava — If you’re leaning into the Greek theme, a piece of flaky, honey-soaked baklava offers a wonderful contrast in texture and a hit of decadent sweetness.

Top Mistakes to Avoid

Mistake: Not removing enough moisture from the spinach. This is the number one reason for a soggy stuffed pepper. Really take the time to press out as much liquid as you can after wilting. A soggy filling will steam the pepper from the inside and the texture just won’t be right.
Mistake: Overcrowding the baking dish. If the peppers are packed in too tightly, they’ll steam instead of roast. You want a little air circulation around them so the pepper walls can caramelize and soften properly, giving you that wonderful roasted flavor.
Mistake: Using pre-crumbled feta straight from the bag. I know it’s convenient, but it’s often coated in anti-caking agents that can make it chalky and less flavorful. A block of feta that you crumble yourself is far superior in both texture and taste.
Mistake: Skipping the egg. The egg is the binder that holds your filling together and gives it a lovely, set texture. Without it, the filling can be a bit crumbly and loose, making it messy to eat.

Expert Tips

Tip: Par-cook your peppers for extra tenderness. If you prefer your pepper shells very soft, you can blanch the hollowed-out halves in boiling water for 3-4 minutes before stuffing and baking. Just make sure to pat them completely dry inside and out afterwards to avoid sogginess.
Tip: Add a grain for a heartier meal. Stir in about 100-150 grams of cooked rice, quinoa, or orzo to the filling mixture. It stretches the filling further and adds a lovely, substantial texture, making the peppers even more filling.
Tip: Get creative with herbs. While dill and oregano are classic, don’t be afraid to use what you have. Fresh mint, parsley, or even a little basil can add a wonderful new dimension to the flavor profile.
Tip: Make them ahead for easy entertaining. You can assemble the stuffed peppers completely, cover the dish, and refrigerate them for up to 24 hours before you need to bake them. Just add a few extra minutes to the baking time since you’ll be starting from cold.

FAQs

Can I use frozen spinach instead of fresh?
Absolutely, you can! You’ll need about a 300-gram block of frozen chopped spinach. The key is to thaw it completely and then wring it out in a clean kitchen towel. I mean, really wring it—you’ll be shocked at how much water comes out. This is even more important than with fresh spinach to prevent a watery filling. Once it’s thoroughly dried, you can add it to the skillet with the cooked onions and garlic just to warm it through before mixing it with the cheeses.

How should I store and reheat leftovers?
Leftovers keep wonderfully! Let them cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, I find the oven is best for keeping the texture perfect. Place them on a baking sheet and warm at 180°C (350°F) for about 15-20 minutes, until heated through. You can use a microwave for speed, but it will soften the pepper shell considerably.

Can I make these stuffed peppers vegan?
You can definitely create a delicious vegan version. Swap the feta and ricotta for a firm, crumbly vegan feta and a vegan ricotta alternative (or blended firm tofu with lemon juice and nutritional yeast). Instead of the egg, use a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 minutes) to help bind the filling. The method remains exactly the same!

My peppers are still a bit firm after the baking time. What happened?
This usually comes down to the size and thickness of your pepper walls. Some bell peppers are just sturdier than others! If they’re not as tender as you’d like, simply cover the baking dish with foil and pop them back in the oven for another 5-10 minutes. The foil will trap steam and help soften them up without over-browning the top.

Can I freeze stuffed peppers?
Yes, but with a slight caveat. They freeze best before baking. Assemble the peppers completely, but do not bake them. Place them on a tray to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When you’re ready, bake them straight from frozen, adding at least 15-20 minutes to the original baking time, until the filling is hot and the peppers are tender.

Spinach And Feta Stuffed Peppers

Cost Level $$

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine Mediterranean, greek

Servings 4

Total Time 55 minutes

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Make delicious Spinach and Feta Stuffed Peppers with this easy recipe. Perfect for a healthy weeknight dinner or meal prep. Get the simple steps now!

Ingredients

For the main ingredients:

4 large bell peppers (red or yellow work best)
1 tbsp olive oil (plus extra for drizzling)
1 medium yellow onion (finely diced)
2 cloves garlic (minced)
200 g fresh spinach
250 g feta cheese (crumbled)
150 g ricotta cheese
1 large egg (lightly beaten)
2 tbsp fresh dill (chopped)
1 tsp dried oregano
¼ tsp black pepper
50 g pine nuts (optional, for topping)

Instructions

01
First, let's get the oven preheated to 200°C (400°F). This gives it plenty of time to come to the right temperature while you prep everything else. Now, take your bell peppers and carefully slice them in half from top to bottom. Use a small, sharp knife to cut out the inner white ribs and remove all the seeds. You want to create a nice, clean cavity for the filling. Try to keep the stems intact—they look pretty!
02
Place the pepper halves cut-side up in your baking dish. It's okay if they're a little snug; they'll soften as they cook. Drizzle them very lightly with a bit of olive oil and use your hands to rub it all over the inside surfaces. This little bit of fat helps them roast up beautifully and prevents sticking. You can also season the insides with a tiny pinch of pepper here.
03
Time for the filling! Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5-6 minutes, until it's softened and turning translucent. You'll notice a lovely sweet aroma starting to come up from the pan. Now, add the minced garlic and cook for just one more minute—you just want to take the raw edge off, not brown it.
04
Add all of the fresh spinach to the skillet. It will look like a mountain, but don't worry! It wilts down incredibly quickly. Use tongs or a spatula to toss it constantly with the onion and garlic. In just 2-3 minutes, that mountain will have collapsed into a dark green, wilted mass. Transfer this entire mixture to a colander and let it drain. Once it's cool enough to handle, press down on it with the back of a spoon to squeeze out any excess liquid. This step is crucial for a non-watery filling!
05
In your mixing bowl, combine the crumbled feta, ricotta, beaten egg, chopped dill, oregano, and black pepper. Give it a good stir to combine everything. Now, take your cooled spinach and onion mixture and chop it roughly on a cutting board—this just makes it easier to distribute evenly. Add it to the cheese mixture and fold everything together until it's well incorporated. The filling should look creamy and speckled with green.
06
Divide the filling evenly among your prepared pepper halves. Don't be shy—pile it in there! You can use the back of a spoon to smooth the top, or leave it a little rustic and mounded. If you're using pine nuts, now is the time to sprinkle them over the top of each pepper. They'll toast up in the oven and add a wonderful nutty crunch.
07
Place the baking dish in the preheated oven and bake for 30-35 minutes. You're looking for the peppers to be tender enough to easily pierce with a fork and the filling to be set, with the tops turning a lovely golden brown in spots. If you want a bit more color on top, you can switch the oven to grill for the last minute or two, but watch it closely!
08
Once they're out of the oven, let the stuffed peppers rest in the dish for about 5 minutes before serving. This allows the filling to set fully and makes them easier to handle. They will be incredibly hot inside, so that resting time is a good safety measure too. You'll see them looking plump, juicy, and irresistibly golden.