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.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
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
Thank you for all the recipes . love them all.
Can they be prepped early and cooked later?
Hi STephanie! YES for sure prep before and cook when ready!
I’m in love. it’s the second dish from your blog and a second hit. Thank you, I’ll be back for more.
Hi Beata, That’s awesome! Glad you liked the peppers!! And thanks for taking the time to leave a comment!
Can you substitute ricotta cheese for feta?
These were outstanding! I could literally eat these every day. I love spinach pie and sweet peppers. Being gluten-free, what a delicious combination.
Is there a substitute for dill you can recommend for this recipe?
Just leave it out!
STEL-LAAAAA
hahahahahahaha
another wounderful receipe!!!!
Hi Jennifer, glad you liked the stuffed peppers!
I have made these a couple of times and they are delicious. I add cooked quinoa to give them a little more body and fibre. These freeze beautifully and terrific to take to work.
These are amazing!! I’ve made them 3 nights this week❤️ And they’re super filling as well half of this recipe is enough for my dinner!
Hi Emma, same here – I have them as an entree!
Really delicious, I’ve made it a couple of times now!
Hi Katherine, glad you liked them! Thank you for the kind rating!
Can you make these in an air fryer as well?
Love all the recipes of yours that I have tried so far!!
Hi Lex, thank you so much!
Yes you can definitely make these in the air fryer – do 375 F for 10-12 minutes then add on the shredded mozz and cook for an additional 1 or 2 minutes. Enjoy!
5stars you are a 5 stars chef every recipe Are great and real. Thank you
Hi Malu, Thanks for trying it out!