Cheesy Spanakopita Stuffed Peppers (Low Carb)
A taste of spinach pie without the phyllo or bread is just as delicious.
When I tell you I cannot stop eating these, I am not joking. They are absolutely delicious and addictive. If you love spinach pie (aka spanakopita), you will definitely love these. They deliver on all the delicious spinach pie flavors, but you get to use up your bell peppers and keep the dish low carb.
If you love this dish, you will love my Spanakopita Stuffed Mushrooms or my Baked Spanakopita + Artichoke Dip or my Baked Spanakopita Egg Tortilla.
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Cheesy Spanakopita Stuffed Peppers (Low Carb)
Ingredients
- 2 tbs olive oil
- 4 scallions, diced
- 8 oz baby spinach, rough chop
- salt and pepper to taste
- 2 large cloves garlic, minced
- 3 small bell peppers, halved
- 1 egg
- 1 cup crumbled feta cheese
- 1/4 heaping cup grated parmesan cheese
- 1 tbs breadcrumbs
- 1/4 cup parsley, chopped
- 3 tbs dill, chopped
- 1½ cups shredded mozarella
- chilli pepper flakes to garnish
Instructions
- Preheat your oven to 400°F.
- Spray the outside of each bell pepper halve with olive oil to coat with your hands and then transfer to a baking dish.
- In a medium skillet, heat the 2 tbs olive oil on medium. Add in the scallions and stir for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the baby spinach and stir for 1 minute to just wilt – season with salt and pepper to taste..
- In a large bowl, lightly beat your egg, then add in the feta, parmesan, breadcrumb and mix to combine. Next, add in the spinach mixture, dill, parsley and salt and pepper to taste. Mix to combine. Scoop this mixture into your bell pepper halves, cover the dish with aluminum foil and bake for 30 minutes.
- Remove from oven and sprinkle with mozzarella and bake for another 15 minutes.
Nutrition
Calories: 232kcal | Carbohydrates: 8g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 518mg | Potassium: 381mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5344IU | Vitamin C: 63mg | Calcium: 324mg | Iron: 2mg
Made it for the first time tonight for dinner to use up the peppers before traveling for Thanksgiving in a couple of days. Delicious!
Yum!
Delicious
Hi Irina, Thank you for the kind feedback!
Loved loved loved!! Left out dill added rosemary and a good amount of res pepper flakes. Delicious!!
Hi Lynn, I’m so glad you tried them and enjoyed the peppers! Thanks for sharing your feedback!
Amazing dish. Nutrition value is 232kcal mentioned under recipe . Is it for 6 or 1 serving ?
Do these freeze? Maybe before cooking?
can you make this with tomatoes instead of peppers? sounds yummy, thanks,
irma
Hi Irma, yes it should work…you can just make sure the liquids are removed from the tomatoes…
This is the bomb!!!
Can frozen spinach be used? I know you would have to let it thaw then really squeeze the moisture out of it which is common for recipes using it frozen. It sounds wonderful.
I’m confused – is it 8oz of spinach cooked? It cooks down and I never have enough spinach and it always come out wrong.