Greek Stuffed Red Bell Peppers
Ingredients
- 3 Red Bell Peppers
- 16 oz bag of Spinach
- 1/2 cup Red Onion, diced
- 1 egg
- 4 Garlic Cloves, minced
- 1 cup Feta Cheese
- 1 cup Mozzarella Cheese, grated
- 1 cup Monterey Jack Cheese, grated
- 1/4 cup Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Red Chili Flakes
- 1 tbsp Italian Parsley, chopped
Description
— —
Serving Size (people)
2
Preparation Time (minutes)
3
Cooking Time (minutes)
4
Cuisine(s)
Greek
Food Allergies
Eggs
Instructions
- Preheat the oven to 400°, split the Red Bell Peppers in half, remove the stems and seeds, drizzle with Olive oil, and season with 1/2 teaspoon of Kosher salt.
- Place in the oven and roast for 15 minutes.
- For the filling, sauté the Red Onion on a medium-high heat in a couple of tablespoons of Olive oil for 2 - 3 minutes, add the fresh Spinach and cook that down. It will seem like a lot, but believe me, the Spinach cooks down.
- It will take about 4 - 5 minutes and you want to cook out most of the liquid, at the end add the Garlic and cook for a minute more minutes, remove from the pan and allow to cool.
- If your timing is right, the Peppers will be ready to come out of the oven. For the filling, we’re going to combine Feta Cheese, Monterey Jack, 1 Egg, and Red Chili Flakes.
- Be sure to mix thoroughly and taste for seasoning, add Salt if needed, just remember the Feta Cheese is salty, and that’s why you want to taste.
- Now time to stuff the Peppers, I like to fill them 3/4 and then come back and top them off.
- Finish the stuffed Red Bell Pepper with the Mozzarella Cheese and into a 300° oven for 20 to 25 minutes until golden brown. Remove from the oven and finish the Greek Stuffed Red Bell Peppers with a sprinkle of chopped Italian Parsley and a few Red Chili Flakes.