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Stuffed Mini Peppers With Spinach and Feta.

Greek Stuffed Mini Peppers With Spinach and Feta

Julia
These Greek Stuffed Mini Peppers are filled with a creamy spanakopita-inspired mixture of spinach, feta, herbs, and cheese. Perfect healthy appetizer or dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Servings 20 pepper halves
Calories 60 kcal

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INGREDIENTS
  

  • 8-10 mini peppers
  • 2 tablespoons olive oil, divided
  • 3 tablespoons green onions, diced
  • 8 ounces fresh baby spinach, roughly chopped
  • salt + black pepper, to taste
  • 2 teaspoons garlic, minced
  • 1 egg
  • 1 cup crumbled feta cheese
  • ¼ cup parmesan cheese, grated
  • 1 tablespoons panko breadcrumbs
  • 3 tablespoons parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 cup mozzarella, grated
  • chili pepper flakes, for serving

INSTRUCTIONS
 

  • Prep the oven and peppers: Preheat your oven to 375°F. Halve and deseed your mini peppers. Lightly coat the outsides with 1 tablespoon of olive oil and place in a baking dish.
    8-10 mini peppers, 2 tablespoons olive oil
  • Cook the spinach filling: In a skillet over medium heat, warm 1 tablespoon olive oil. Add green onions and cook for 2 minutes. Stir in garlic and cook 30 seconds. Add spinach and cook for 1 minute until just wilted. Season with salt and pepper. Transfer mixture to a strainer to cool and drain excess moisture.
    2 tablespoons olive oil, 3 tablespoons green onions, 8 ounces fresh baby spinach, 2 teaspoons garlic, salt + black pepper
  • Mix the filling: In a large bowl, beat the egg. Add feta, parmesan, breadcrumbs, parsley, dill, and the cooled spinach mixture. Season again with salt and pepper to taste. Mix well.
    1 cup crumbled feta cheese, ¼ cup parmesan cheese, 1 tablespoons panko breadcrumbs, 3 tablespoons parsley, 3 tablespoons fresh dill, 1 egg
  • Stuff the peppers: Spoon the spinach filling into the prepared mini peppers. Cover the baking dish with foil and bake for 10 minutes.
  • Add cheese and finish baking: Remove foil, top peppers with mozzarella, and bake for 6–8 more minutes until melted and slightly golden.
    1 cup mozzarella
  • Serve warm: Sprinkle with chili flakes if using. Enjoy!
    chili pepper flakes

NOTES

  • Can I make this without egg?
    Yes, you can skip the egg. The filling may be a bit looser but still delicious.
  • Can I use frozen spinach?
    Absolutely. Thaw and squeeze dry to remove excess water.
  • What kind of peppers should I use?
    Mini sweet peppers are perfect, but you can use bell peppers cut into quarters too.
  • To Store. Keep in an airtight container in the fridge for 3–4 days.
  • To Freeze. Store in a freezer-safe container for up to 2 months. Reheat from frozen or thaw overnight in the fridge.

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NUTRITION

Calories: 60kcalCarbohydrates: 2gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 19mgSodium: 138mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 1560IUVitamin C: 19mgCalcium: 81mgIron: 1mg
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