Healthy Stuffed Bell Peppers with Rice and Spinach.

Stuffed bell peppers with rice and spinach are a wholesome, flavorful dish that’s perfect for lunch, dinner, or meal prep. Bright bell peppers are filled with a savory mixture of fluffy rice, nutrient-packed spinach, and aromatic spices, then baked to perfection. This vegetarian recipe is a crowd-pleaser, and it’s easy to customize to suit your taste.

Recipe Overview

Dish Type	Main Course
Serving Size	4 servings
Difficulty Level	Easy
Cooking Time	40 minutes
Overall Prep Time	1 hour
Calories	~220 kcal per serving

Why You’ll Love Stuffed Bell Peppers with Rice and Spinach
Ingredients for Stuffed Bell Peppers
Step-by-Step Preparation Method
- Preparing the Peppers
- Making the Filling
- Baking the Stuffed Peppers
Tips for Perfect Stuffed Bell Peppers
How to Serve Stuffed Bell Peppers
Key Takeaways and Variations

Why You’ll Love Stuffed Bell Peppers with Rice and Spinach

This recipe combines the natural sweetness of bell peppers with a hearty and nutritious filling of rice, spinach, and aromatic herbs. It’s a versatile dish that’s easy to make, packed with nutrients, and bursting with flavor. It’s perfect as a vegetarian main course or a side dish for your favorite proteins.

Ingredients for Stuffed Bell Peppers with Rice and Spinach

For the Peppers:

4 large bell peppers (any color)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper

For the Filling:

1 cup (185g) cooked rice (white, brown, or basmati)
2 cups (60g) fresh spinach, chopped
1 small onion, finely chopped
2 garlic cloves, minced
1 medium tomato, diced
½ cup (50g) feta cheese, crumbled
2 tablespoons fresh parsley, chopped
½ teaspoon dried oregano
½ teaspoon paprika
Salt and pepper to taste

Optional Garnish:

Extra feta cheese
Chopped parsley
Lemon wedges

Step-by-Step Preparation Method

Step 1: Preparing the Peppers

Preheat the oven: Preheat your oven to 375°F (190°C).
Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes inside. Lightly brush the peppers with olive oil and season the insides with salt and black pepper.
Soften the peppers: Place the peppers upright in a baking dish and bake for 10 minutes. Remove from the oven and set aside.

Step 2: Making the Filling

Cook the aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until fragrant, about 2-3 minutes.
Wilt the spinach: Add the chopped spinach and diced tomato to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts.
Combine the filling: In a large bowl, mix the cooked rice, sautéed spinach mixture, feta cheese, parsley, oregano, paprika, salt, and pepper. Taste and adjust seasoning as needed.

Step 3: Baking the Stuffed Peppers

Stuff the peppers: Generously fill each pepper with the rice and spinach mixture, packing it lightly.
Bake the peppers: Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
Finish with cheese: Optional—remove the foil in the last 5 minutes of baking and sprinkle additional feta cheese on top for a melted, golden finish.

Tips for Perfect Stuffed Bell Peppers

Choose Even-Sized Peppers: This ensures they cook evenly.
Precook the Peppers: Softening the peppers in the oven before stuffing them helps them bake faster and become more tender.
Mix Up the Filling: Add nuts, seeds, or other vegetables for extra texture and flavor.
Use Leftover Rice: This recipe is a great way to use up leftover rice for a quick and easy meal.

How to Serve Stuffed Bell Peppers

Serve these stuffed peppers as a standalone meal with a side of crusty bread or a light salad. For a complete Mediterranean-inspired meal, pair them with hummus, tzatziki, or a simple cucumber yogurt sauce.

Key Takeaways and Variations

Why This Dish Stands Out: It’s healthy, customizable, and perfect for meal prep or family dinners.
Flavor Variations:
- Add Protein: Stir in cooked chickpeas, lentils, or shredded chicken for a protein boost.
- Spicy Twist: Add a pinch of red chili flakes or diced jalapeños to the filling for extra heat.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.