I cannot get enough of these easy stuffed peppers. These are the perfect alternative to a gluten free (and yet JUST AS DELICIOUS) spinach pie. I promise you, tastes just as good!!! Plus, you will do a fraction of the work and they are LOW CARB. These are so win win. I typically meal prep these for the week and have one with my protein as a side dish vegetable. I also have had these as a snack and served them as appetizers. Major hit with the family.
The method to make these is so simple and straightforward. You start off with steaming your peppers for 7 minutes and then letting them drain of any liquid. I also blotted them dry with a paper towel. You can mix up the feta, parmesan, egg and breadcrumbs so that those are ready. In a separate pan, you will sauté your green onions, spinach, garlic and herbs. This takes 2-3 minutes. Then just mix in the cheese with the spinach and stuff your heart out. Drizzle with a little liquid gold, cover and bake until the peppers are fork tender.
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Spinach and Feta Stuffed Peppers
- Preheat your oven to 350°F.
- Slice the tops of your peppers off and de-seed. Steam the tops and bases of the peppers in a pot for about 7 minutes. Remove and allow them to drain.
- Heat the oil in a large skillet. Add in the scallions and sauté for 2-3 minutes on medium. Fold in the spinach and semi-wilt. Stir in the parsley, dill and garlic for 30 seconds and season with salt and pepper to taste. Remove the mixture from heat.
- In a large bowl, mix together the cheeses, breadcrumbs and egg. Add the spinach mixture to the bowl and combine. Stuff each pepper with this mixture, place in a small casserole dish and place tops back on. Drizzle with olive oil, cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Pepper should be fork tender.