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Mediterranean Veggie and Feta Stuffed Peppers
Indulge in the vibrant colors and flavors of these Mediterranean Veggie and Feta Stuffed Peppers! Bursting with fresh vegetables and creamy feta cheese, these delightful peppers are not just a feast for the eyes but also a wholesome meal that embodies the essence of Mediterranean cuisine. Originating from the sun-soaked regions of Southern Europe, stuffed peppers have been cherished for centuries as a way to showcase seasonal produce. Whether served as a main dish or a hearty side, these peppers are sure to satisfy both vegetarians and meat lovers alike. Each bite is a delightful combination of textures and flavors, making it a perfect dish for gatherings or family dinners.
Ingredients
- Bell peppers
- 4 large (any color)
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Zucchini
- 1 medium, diced
- Yellow squash
- 1 medium, diced
- Fresh spinach
- 2 cups, chopped
- Feta cheese
- 1 cup, crumbled
- Dried oregano
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
- Tomato sauce
- 1 cup (optional, for serving)
- Fresh parsley or basil
- for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If desired, lightly brush the outside of the peppers with olive oil for added flavor.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, zucchini, and yellow squash to the skillet. Cook until the vegetables are tender, approximately 5 minutes.
- Stir in the chopped spinach and cook until wilted, around 2 minutes.
- Remove the skillet from heat and fold in the crumbled feta cheese, dried oregano, salt, and black pepper. Mix until well combined.
- Generously stuff each bell pepper with the vegetable and feta mixture, packing it in gently.
- Place the stuffed peppers upright in a baking dish. If desired, pour tomato sauce around the peppers for added moisture and flavor. Cover the dish with aluminum foil to keep the peppers moist during cooking.
- Bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Serve the stuffed peppers hot, garnished with additional feta or fresh herbs such as parsley or basil. Enjoy your delicious creation!
Tips
- For added protein, consider adding cooked quinoa or chickpeas to the stuffing mix.
- You can customize the vegetables based on what’s in season or what you have on hand.
- For a spicy kick, add chopped jalapeños or red pepper flakes to the stuffing.
Dietary Information
Servings: 4 Dish Type: Main Dish Prep Time: 15 minutes Cook Time: 40 minutes Calories: 280 Fat: 18g Carbs: 20g Protein: 10g Sodium: 450mg Sugar: 4g
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