Name: Spanakopita Stuffed Peppers Recipe
Total time: 105 min
Yield: 4
Cuisine: Greek

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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. 

How to make Spanakopita Stuffed Peppers Recipe

Adam Dolge

Crawler

Greek

<p>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. </p>

Extra Virgin Olive Oil,  Divided

Chopped shallot

Package baby spinach

Chopped Fresh Dill

Chopped Fresh Parsley

Clove garlic,  grated

Ground pepper

Part Skim Ricotta Cheese

Crumbled Feta Cheese

Red bell peppers,  cut in 1/2 lengthwise and seeded

Salt

step 1

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.

step 2

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.

step 3

Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.

step 4

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