Lynnski's Red Bell Peppers Stuffed With Feta & Spinach
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
4 peppers
- Serves:
- 2
ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 1 garlic clove, minced
- 10 ounces fresh spinach or 10 ounces frozen spinach
- 5 ounces feta cheese
- 1 egg
- 1 bunch of fresh mint, finely chopped
- 1 bunch fresh thyme, finely chopped
- 1 bunch fresh oregano, finely chopped
- butter, for baking dish
directions
- Preheat oven to 350 F (180 C).
- Clean spinach, wilt it in hot water and squeeze out moisture; or thaw frozen spinach and squeeze out moisture.
- Cut tops off peppers, save top to use as a lid; clean out the insides of seeds & membranes.
- Mix beaten egg, feta, herbs and salt and pepper to taste.
- Spread spinach around inside of peppers and add in feta mix, stuffing it in the center of the spinach, but not mixed into the spinach.
- Grease a baking dish and arrange peppers close together so they stand up.
- Bake at 350 F (180C) for about 50 minutes.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.