Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
35 Mins
Total Time:
50 Mins
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.
Ingredients
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.
