Greek Spinach and Feta Stuffed Peppers: A Culinary Journey to the Mediterranean
Indulge in the vibrant flavors of the Mediterranean with our delectable recipe for Greek Spinach and Feta Stuffed Peppers. This dish seamlessly blends the earthy richness of spinach, the tangy zest of feta cheese, and the aromatic essence of fresh herbs, creating a symphony of flavors that will tantalize your taste buds.
Ingredients:
For the Peppers:
- 6 large bell peppers (any color)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Filling:
- 1 pound fresh spinach, washed and chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 eggs, beaten
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
For the Sauce:
- 1 can (14.5 ounces) diced tomatoes
- 1 cup vegetable broth
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions:
Preparing the Peppers:
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and ribs.
- Brush the inside of the peppers with olive oil and season with salt and pepper.
- Place the peppers upside down on a baking sheet lined with parchment paper.
Making the Filling:
- In a large skillet, heat olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Drain any excess liquid from the spinach.
- In a large bowl, combine the spinach, cooked rice, feta cheese, Parmesan cheese, parsley, dill, eggs, oregano, basil, cumin, salt, and pepper. Mix well.
Stuffing the Peppers:
- Fill the prepared bell peppers with the spinach mixture, pressing down gently to pack it in.
- Place the tops of the peppers back on.
Making the Sauce:
- In a medium saucepan, combine the diced tomatoes, vegetable broth, basil, oregano, thyme, salt, and pepper.
- Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
Baking the Peppers:
- Pour the tomato sauce over the stuffed peppers.
- Bake for 45-50 minutes, or until the peppers are tender and the filling is cooked through.
- Remove from the oven and let cool for 10 minutes before serving.
Serving Suggestions:
- Serve the Greek Spinach and Feta Stuffed Peppers with a side of crusty bread or rice to soak up the delicious sauce.
- Garnish with fresh herbs, such as parsley, dill, or basil, for an extra burst of flavor.
- Accompany with a glass of crisp white wine or a refreshing beer to complement the Mediterranean flavors.
Variations:
- For a vegetarian version, omit the feta cheese.
- Add other vegetables to the filling, such as chopped mushrooms, zucchini, or carrots.
- Use different types of cheese, such as ricotta, mozzarella, or cheddar, to create a different flavor profile.
- Experiment with different herbs and spices to customize the flavor of the filling.
Health Benefits:
Greek Spinach and Feta Stuffed Peppers are not only a culinary delight but also a nutritious meal. They are packed with essential vitamins, minerals, and antioxidants:
- Spinach: Rich in vitamins A, C, and K, as well as iron, calcium, and magnesium.
- Feta cheese: A good source of protein, calcium, and probiotics.
- Bell peppers: Excellent sources of vitamins C and A, as well as antioxidants.
- Herbs and spices: Provide a range of antioxidants and anti-inflammatory compounds.
Conclusion:
Greek Spinach and Feta Stuffed Peppers are a culinary masterpiece that embodies the vibrant flavors and healthy ingredients of the Mediterranean diet. Whether you are hosting a special occasion or simply craving a comforting meal, this dish will tantalize your taste buds and nourish your body. So, gather your ingredients and embark on a culinary journey to the sun-kissed shores of Greece.
