Cheesy Spinach Stuffed Peppers
User Reviews
5
21 reviews
Excellent
Cheesy Spinach Stuffed Peppers
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These Cheesy Spinach Stuffed Peppers combine tender bell peppers filled with a savory mix of fluffy rice, fresh spinach, garlic, and a blend of mozzarella and feta cheeses. The stuffing is seasoned with aromatic herbs like basil, oregano, and a hint of red pepper flakes for subtle heat. Baking softens the peppers yet allows for some crispness depending on your preferred timing, resulting in a rich, melty filling that makes a hearty, satisfying dish.
Description
Cheesy Spinach Stuffed Peppers feature bell pepper halves filled with a mixture of cooked rice, sautéed spinach, garlic, and herbs, enhanced by a blend of mozzarella and feta cheeses. The rice base absorbs the flavors of basil, oregano, and red pepper flakes while the cheeses add creaminess and tang. The peppers are baked until the filling is hot and melty, with the option to bake briefly for al dente peppers or longer for a softer texture. This recipe offers a colorful presentation garnished with fresh parsley, suitable as a wholesome vegetarian main or side dish.
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Ingredients
- ½ cup rice
- 1 cup water
- ½ tsp neutral cooking oil coconut, olive, avocado, generic cooking oil
- 1 clove garlic smashed and minced
- 5 oz spinach fresh
- ½ tsp basil or try fresh!, dried
- ¼ tsp red pepper flakes
- ¼ tsp oregano
- salt to taste
- black pepper to taste
- 1 cup mozzarella cheese plus extra for topping, grated
- ⅓ cup feta cheese crumbled
- 2 bell pepper
- parsley optional, fresh, to garnish
Instructions
- Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker.
- Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes.
- Preheat oven to 350 degrees F.
- Heat a skillet with oil and sauté garlic and spinach until tender and fragrant.
- Season with basil, red pepper flakes, oregano, salt, and pepper.
- Add cheese, saving a little extra for topping if desired.
- Stir in your rice and mix well. Remove from heat.
- Slice your peppers in half, removing the veins, stems, and seeds.
- Stuff liberally with cheesy spinach and rice filling.
- Top with extra cheese (YES!) and red pepper flakes (spiiiiicy!) if desired.
- Bake on a foil-lined baking sheet until hot and melty! You'll bake them less for more crisp, al-dente peppers and a bit longer for super-soft tender peppers - the choice is yours! I baked mine around 8-10 minutes. For softer peppers, bake approx. 20 min.
- Garnish with fresh parsley and any extras you'd like and dig in!
Notes
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
25g
(8%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
26mg
(9%)
Sodium
360mg
(15%)
Potassium
376mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5445IU
(109%)
Vitamin C
86.2mg
(96%)
Calcium
314mg
(31%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 360mg | 15% |
| Potassium | 376mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5445IU | 109% |
| Vitamin C | 86.2mg | 96% |
| Calcium | 314mg | 31% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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