These Cheesy Spinach Stuffed Peppers are packed with an entire BOX of fresh baby spinach and loaded with so much flavor, you'll forget you're eating #alltheveggies
Course Side Dish
Keyword Cheesy Spinach Stuffed Peppers
Prep Time 5minutes
Cook Time 28minutes
Total Time 33minutes
Author Jenn Laughlin - peas and crayons
1/2tspoil(coconut, olive, avocado)
1clovegarlicsmashed and minced
1/2tspdried basilor try fresh!
1/4tspred pepper flakes
salt and pepper to taste
1cupgrated mozzarella cheeseplus extra for topping
1/3cupcrumbled feta cheese
fresh parsley to garnishoptional
Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker.
Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes.
Preheat oven to 350 degrees F.
Heat a skillet with oil and sauté garlic and spinach until tender and fragrant.
Season with basil, red pepper flakes, oregano, salt, and pepper.
Add cheese, saving a little extra for topping if desired.
Stir in your rice and mix well. Remove from heat.
Slice your peppers in half, removing the veins, stems, and seeds.
Stuff liberally with cheesy spinach and rice filling.
Top with extra cheese (YES!) and red pepper flakes (spiiiiicy!) if desired.
Bake on a foil-lined baking sheet until hot and melty! You'll bake them less for more crisp, al-dente peppers and a bit longer for super-soft tender peppers - the choice is yours! I baked mine around 8-10 minutes. For softer peppers, bake approx. 20 min.
Garnish with fresh parsley and any extras you'd like and dig in!
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.