Spanakopita Stuffed Peppers
Author: Nicole
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F.
  2. 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.
  3. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes.
  4. Stir in dill, basil, parsley and nutmeg. Cook, stirring, for 1 minute. Season with salt and pepper.
  5. 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).
  6. Rub bell peppers with the remaining 1 tablespoon oil and sprinkle lightly with salt.
  7. Place peppers in an 8-inch square baking dish. Divide the spinach mixture among the peppers and top each pepper with 1 tablespoon mozzarella.
  8. Bake until the peppers are tender and cheese has melted, 30 to 35 minutes.
  9. Serve immediately.
Recipe by Riegl Palate at https://www.rieglpalate.com/spanakopita-stuffed-peppers/