Dinner
Spanakopita Stuffed Peppers
Extra virgin olive oil sizzles with shallot and garlic, wilting baby spinach into a fragrant tangle that gets folded with dill, parsley, ricotta, and tangy feta. The mixture fills tender red pepper halves that roast until the edges caramelize and the cheeses melt into a creamy, savory bite.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
Nutrition per Serving
- Calories
- 210
- Protein
- 10g
- Carbs
- 11g
- Fat
- 14g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 416mg
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 1/4 cup chopped shallot
- 1 (11 ounce) package baby spinach
- 2 tsp chopped fresh dill
- 2 tsp chopped fresh parsley
- 1 clove garlic, grated
- 1/4 tsp ground pepper
- 1/2 cup part-skim ricotta cheese
- 6 tbsp crumbled feta cheese
- 2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
- 1/4 tsp salt
- 4 tbsp shredded part-skim low-moisture mozzarella cheese, divided
Instructions
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
- Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish.
- Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.