Spanakopita Stuffed Peppers

These stuffed bell peppers have a filling inspired by the Greek spinach pie, spanakopita, but you don't have to worry about working with phyllo, so they're great for an easy vegetarian dinner.

Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
  • 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 eaches 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
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.