Spinach and Feta Stuffed Peppers – A Bright, Satisfying Weeknight Favorite

These Spinach and Feta Stuffed Peppers strike the perfect balance between comfort and freshness. Tender bell peppers are packed with a savory filling of spinach, feta, and herbs, then baked until soft and fragrant. The flavors are clean, tangy, and deeply satisfying without being heavy.

This is a great option when you want something wholesome that still feels special. It’s easy enough for a weeknight, yet impressive enough to serve to guests.

Spinach and Feta Stuffed Peppers - A Bright, Satisfying Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Bell peppers: 4 large peppers, any color (red and yellow are sweetest)
• Fresh spinach: 8–10 ounces (or use frozen, thawed and well-drained)
• Cooked rice or quinoa: 1 1/2 cups (day-old rice works well)
• Feta cheese: 6–8 ounces, crumbled
• Onion: 1 small, finely chopped
• Garlic: 2–3 cloves, minced
• Fresh herbs: Dill or parsley (or a mix), about 2–3 tablespoons chopped
• Lemon: 1, for zest and juice
• Olive oil: For sautéing and drizzling
• Tomato paste or crushed tomatoes: 2 tablespoons paste or 1/2 cup crushed (optional but tasty)
• Egg: 1, lightly beaten (optional, helps bind)
• Salt and black pepper: To taste
• Red pepper flakes: Optional, for a little heat
• Broth or water: About 1/2 cup for the baking dish (optional)

Instructions

 

• Preheat the oven: Set to 375°F (190°C). Lightly oil a baking dish that fits the peppers snugly.
• Prep the peppers: Slice off the tops and scoop out seeds and membranes. If needed, trim a thin slice from the bottom so they stand upright, without cutting through the base.
• Sauté aromatics: Warm 1–2 tablespoons olive oil in a skillet over medium heat. Add onion with a pinch of salt and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds.
• Cook the spinach: Add fresh spinach in batches, letting it wilt. Cook off excess moisture. If using frozen, squeeze it very dry and stir it in to warm through.
• Build the filling: Remove the skillet from heat. Stir in cooked rice or quinoa, feta, chopped herbs, lemon zest, a squeeze of lemon juice, and tomato paste or crushed tomatoes if using. Season with salt, pepper, and red pepper flakes. Taste and adjust brightness with more lemon or salt as needed.
• Optional binder: If you want a firmer filling, let the mixture cool slightly and stir in the beaten egg.
• Stuff the peppers: Spoon the filling into the peppers, packing it gently to the top. Place peppers upright in the baking dish. Drizzle with a little olive oil. If you like a saucier bake, pour 1/2 cup broth or water into the bottom of the dish.
• Bake: Cover loosely with foil and bake 25 minutes. Uncover and bake another 10–15 minutes, until the peppers are tender and lightly blistered and the filling is hot.
• Finish and serve: Let rest 5–10 minutes. Add a final squeeze of lemon, more herbs, or a sprinkle of feta on top. Serve warm.

Why This Recipe Works

Stuffed peppers are a classic for a reason, but this version keeps things light and Mediterranean. The salty, creamy feta pairs beautifully with earthy spinach and sweet bell peppers.

A bit of garlic, onion, and lemon brightens the filling without overwhelming it. Using rice or quinoa adds body and turns the dish into a complete meal. Finally, a short bake melds the flavors and softens the peppers while keeping a pleasant bite.

Shopping List

• Bell peppers: 4 large peppers, any color (red and yellow are sweetest)
• Fresh spinach: 8–10 ounces (or use frozen, thawed and well-drained)
• Cooked rice or quinoa: 1 1/2 cups (day-old rice works well)
• Feta cheese: 6–8 ounces, crumbled
• Onion: 1 small, finely chopped
• Garlic: 2–3 cloves, minced
• Fresh herbs: Dill or parsley (or a mix), about 2–3 tablespoons chopped
• Lemon: 1, for zest and juice
• Olive oil: For sautéing and drizzling
• Tomato paste or crushed tomatoes: 2 tablespoons paste or 1/2 cup crushed (optional but tasty)
• Egg: 1, lightly beaten (optional, helps bind)
• Salt and black pepper: To taste
• Red pepper flakes: Optional, for a little heat
• Broth or water: About 1/2 cup for the baking dish (optional)

Instructions

1. Preheat the oven: Set to 375°F (190°C).

   Lightly oil a baking dish that fits the peppers snugly.

2. Prep the peppers: Slice off the tops and scoop out seeds and membranes. If needed, trim a thin slice from the bottom so they stand upright, without cutting through the base.
3. Sauté aromatics: Warm 1–2 tablespoons olive oil in a skillet over medium heat. Add onion with a pinch of salt and cook until translucent, 4–5 minutes.

   Stir in garlic and cook 30 seconds.

4. Cook the spinach: Add fresh spinach in batches, letting it wilt. Cook off excess moisture. If using frozen, squeeze it very dry and stir it in to warm through.
5. Build the filling: Remove the skillet from heat.

   Stir in cooked rice or quinoa, feta, chopped herbs, lemon zest, a squeeze of lemon juice, and tomato paste or crushed tomatoes if using. Season with salt, pepper, and red pepper flakes. Taste and adjust brightness with more lemon or salt as needed.

6. Optional binder: If you want a firmer filling, let the mixture cool slightly and stir in the beaten egg.
7. Stuff the peppers: Spoon the filling into the peppers, packing it gently to the top.

   Place peppers upright in the baking dish. Drizzle with a little olive oil. If you like a saucier bake, pour 1/2 cup broth or water into the bottom of the dish.

8. Bake: Cover loosely with foil and bake 25 minutes.

   Uncover and bake another 10–15 minutes, until the peppers are tender and lightly blistered and the filling is hot.

9. Finish and serve: Let rest 5–10 minutes. Add a final squeeze of lemon, more herbs, or a sprinkle of feta on top. Serve warm.

How to Store

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 4 days.

Reheat in the oven at 325°F (165°C) until warmed through, about 15–20 minutes, or microwave in short intervals. For freezing, wrap each pepper tightly and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven so they don’t dry out.

Benefits of This Recipe

• Balanced and satisfying: You get protein from feta and egg, fiber from veggies and grains, and healthy fats from olive oil.
• Vegetarian-friendly: A hearty meatless main that still feels generous and filling.
• Meal-prep ready: Holds up well in the fridge, making it ideal for lunches or quick weeknight dinners.
• Flexible ingredients: Works with rice, quinoa, barley, or farro; fresh or frozen spinach; and your favorite herbs.
• Bright flavor profile: Lemon and herbs keep the dish fresh, while feta brings creamy, tangy contrast.

Pitfalls to Watch Out For

• Watery filling: Spinach holds a lot of water.

  Squeeze it very dry (especially if using frozen) and cook off moisture in the pan before mixing.

• Underseasoning: Feta is salty, but rice and peppers need seasoning. Taste the filling and adjust with salt, pepper, and lemon.
• Hard peppers: If your peppers are very thick, bake a bit longer or pre-roast the empty shells for 10 minutes before stuffing.
• Dry bake: If the oven runs hot or your dish is large, add a splash of broth or water to the pan and cover for the first part of baking.
• Crumbly filling: If you prefer a cohesive texture, use the optional egg or add a spoonful of ricotta to help bind.

Recipe Variations

• Greek-inspired: Add chopped olives, sun-dried tomatoes, and a pinch of oregano. Finish with a drizzle of good olive oil.
• High-protein twist: Stir in chickpeas or white beans.

  Crumble a little extra feta for creaminess.

• Low-carb option: Swap the rice for riced cauliflower. Sauté it briefly with the onions to drive off moisture.
• Spiced version: Add cumin, coriander, and smoked paprika to the filling. Top with a dollop of yogurt.
• Cheesy bake: Sprinkle mozzarella or kefalotyri over the peppers for a golden, melty top.
• Whole-grain swap: Use farro or barley for a nutty bite.

  Cook grains until just tender so they don’t go mushy.

• Herb-forward: Double the dill and parsley, and add mint for a fresh, vibrant flavor.

FAQ

Can I make these peppers ahead of time?

Yes. Assemble the stuffed peppers up to one day ahead and refrigerate, covered. Add 5–10 extra minutes to the bake time if going straight from the fridge.

Should I cook the rice or quinoa first?

Yes.

The grains should be fully cooked before mixing into the filling. Day-old rice or quinoa works especially well because it’s a bit drier and won’t water down the mixture.

What kind of feta is best?

Block feta in brine has the best flavor and texture. Sheep’s milk feta is rich and tangy, while cow’s milk feta is milder.

Crumble it yourself for the best results.

Can I make this dairy-free?

Absolutely. Use a dairy-free feta or swap in a flavorful, salty element like finely chopped olives and a drizzle of tahini for creaminess. Adjust seasoning to taste.

How do I keep the peppers from tipping over?

Choose flatter-bottomed peppers and nestle them snugly in the baking dish.

If needed, slice a thin layer off the bottom to help them stand, but avoid cutting through.

Is it okay to use frozen spinach?

Yes. Thaw completely and squeeze it very dry in a clean towel. Measure after draining so you don’t end up with excess water.

What should I serve with these?

A simple side salad, lemony cucumber and tomato salad, or roasted potatoes pairs well.

Warm pita and tzatziki also make a great match.

Can I add meat?

Sure. Brown 1/2 pound of ground turkey or lamb with the onions and garlic, then continue with the recipe. Adjust salt since feta is already salty.

How do I know when the peppers are done?

The peppers should be tender when pierced with a knife but still hold their shape.

The filling will be hot and slightly set, with a bit of golden color on top if uncovered.

Can I air-fry these?

Yes, if your basket is large enough. Cook at 350°F (175°C) for about 15–20 minutes, checking for tenderness and covering the tops with foil if they brown too quickly.

Final Thoughts

Spinach and Feta Stuffed Peppers deliver big flavor with straightforward steps and everyday ingredients. They’re comforting yet bright, and they adapt easily to what you have on hand.

Prep a batch for the week, or serve them hot from the oven for a relaxed dinner with friends. With a squeeze of lemon and a handful of fresh herbs, this simple dish tastes like a small celebration.