Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 3 minutes to soften slightly. Remove and drain upside down on a paper towel-lined plate.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach and cook, stirring frequently, until wilted (about 2-3 minutes for fresh, 1 minute for frozen).
- Transfer the spinach to a fine mesh strainer and press firmly to remove excess moisture. Let cool for 5 minutes.
- In a mixing bowl, combine the drained spinach, crumbled feta, beaten egg, nutmeg, and black pepper. Mix well. Taste and add salt only if needed—feta is quite salty on its own.
- Brush the outside of each blanched pepper with olive oil. Place peppers upright in a 9x13 baking dish. If peppers won't stand, slice a thin piece off the bottom to create a flat base.
- Divide the spinach-feta filling evenly among the four peppers, pressing down gently to pack the filling.
- Bake uncovered for 20 minutes, until the peppers are tender and the filling is set and lightly golden on top. Let rest for 5 minutes before serving.
Nutrition
Notes
Make it dairy-free: Substitute the feta with dairy-free feta alternative and use a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes).
Frozen spinach: One 10-ounce package of frozen spinach works perfectly. Thaw completely and squeeze out all excess moisture before using.
Add a crispy top: Sprinkle 1 tablespoon of parmesan on each pepper before the final 5 minutes of baking.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze unbaked stuffed peppers for up to 3 months.
