Spanakopita Stuffed Peppers |
Author: Nicole
- 2 tablespoons extra virgin olive oil, divided
- 2 medium shallots, chopped
- 3 medium garlic cloves, minced
- 11 ounces fresh baby spinach
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon nutmeg
- Fine sea salt and freshly ground pepper
- ½ cup part-skim ricotta cheese
- ½ cup crumbled feta cheese
- 2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
- 4 tablespoons shredded mozzarella cheese (or Italian cheese mixture), divided
- Preheat oven to 400°F.
- Over over medium-high heat, heat 1 tablespoon oil in a large frying pan. Add shallot and cook, stirring often, until softened, for 1 minute. Add garlic and cook stirring often, for 1 minute.
- Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes.
- Stir in dill, basil, parsley and nutmeg. Cook, stirring, for 1 minute. Season with salt and pepper.
- Transfer spinach mixture to a large mixing bowl. Stir in ricotta and feta. (Use immediately or refrigerate for up to a day until ready to use).
- Rub bell peppers with the remaining 1 tablespoon oil and sprinkle lightly with salt.
- Place peppers in an 8-inch square baking dish. Divide the spinach mixture among the peppers and top each pepper with 1 tablespoon mozzarella.
- Bake until the peppers are tender and cheese has melted, 30 to 35 minutes.
- Serve immediately.
Recipe by Riegl Palate at https://www.rieglpalate.com/spanakopita-stuffed-peppers/
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