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.
Ingredients
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2 tablespoons extra-virgin olive oil, divided
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¼ cup chopped shallot
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1 (11 ounce) package baby spinach
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2 teaspoons chopped fresh dill
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2 teaspoons chopped fresh parsley
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1 clove garlic, grated
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¼ teaspoon ground pepper
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½ cup part-skim ricotta cheese
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6 tablespoons crumbled feta cheese
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2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
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¼ teaspoon salt
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4 tablespoons shredded part-skim low-moisture mozzarella cheese, divided
Description
- 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.
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