Lynnski'S Red Bell Peppers Stuffed With Feta & Spinach Recipe

Name: Lynnski'S Red Bell Peppers Stuffed With Feta & Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 F (180 C).
2
Clean spinach, wilt it in hot water and squeeze out moisture; or thaw frozen spinach and squeeze out moisture.
3
Cut tops off peppers, save top to use as a lid; clean out the insides of seeds & membranes.
4
Mix beaten egg, feta, herbs and salt and pepper to taste.
5
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.
6
Grease a baking dish and arrange peppers close together so they stand up.
7
Bake at 350 F (180C) for about 50 minutes.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red bell peppers, 2 yellow bell peppers, 1 garlic clove, minced, 10 ounces fresh spinach or 10 ounces frozen spinach, and more.

Yes, Lynnski'S Red Bell Peppers Stuffed With Feta & Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lynnski'S Red Bell Peppers Stuffed With Feta & Spinach

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