Replace the phyllo dough with vibrant bell peppers in these Spanakopita Stuffed Peppers. Fill the hollowed pepper halves with a mixture of spinach, feta cheese, cottage cheese, lemon and fresh dill. Enjoy the taste of freshness in this warm and comforting dish. Enjoy these stuffed peppers with my Greek Caesar Salad for a delicious meal!
For more fun dinner ideas, try my Buffalo Chicken Stuffed Shells or my Philly Cheesesteak Stuffed Shells. To use up any more fresh spinach, try my Creamy Spinach Turkey Meatballs recipe.
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Ingredients
Find below a classic list of Spanakopita ingredients, used for the Stuffed Peppers.
- Bell Peppers
- Fresh Baby Spinach
- Lemon Zest and Juice
- Cottage Cheese
- Feta Cheese
- Mozzarella Cheese
- Red Onion
- Garlic
- Egg
- Fresh Dill
See recipe card for quantities.
How to make Spanakopita Stuffed Peppers
Start by preheating your oven to 400F with a rack in the middle position. You will also need a baking dish to fit the six bell pepper halves.
Cut the bell peppers in half and remove the insides, while leaving the green stem. Place the prepared halves in a baking dish.
In a large pan on medium heat, cook the onion and garlic until softened. Add the spinach to the pan and cook until wilted.
Place the cooked spinach mixture in a large bowl. Add the cottage cheese, feta cheese, egg, lemon zest, and juice.
Mix the spanakopita filling until well combined. Fill the bell pepper halves, making sure they are nice and full.
Sprinkle the top of the Spanakopita Stuffed Peppers with the grated mozzarella.
Cover the dish with foil and bake in your preheated 400F oven for 15 minutes. Remove the foil and bake uncovered for another 10 minutes. Place them under a broiler if you want more color on top.
Substitutions
- Onion - Replace the red onion with white onion or shallots.
- Lemon Juice - If you don't have fresh lemon, simply use bottled and omit the zest.
- Ricotta - Substitute the cottage cheese with ricotta.
Store leftover Spanakopita Stuffed Peppers
Store any leftover Spanakopita Stuffed Peppers in an airtight container. Refrigerate for 3-4 days. These makes a great dish to make when preparing for weekly meal prepping.
Recipe
Spanakopita Stuffed Peppers
Ingredients
- 3 large Bell Peppers
- 1 tablespoon Olive Oil
- ½ large Red Onion finely diced
- 3 cloves Garlic minced
- 6 cups Fresh Baby Spinach about 200 grams
- ¾ cup Cottage Cheese
- ¾ cup Crumbled Feta Cheese
- 1 teaspoon Lemon Zest
- 1 tbsp Lemon Juice from half a lemon
- ¼ cup Fresh Dill finely chopped
- 1 large Egg
- ½ cup Grated Mozzarella Cheese
Instructions
- Preheat your oven to 400F with a rack in the middle position.
- Cut each bell pepper right down the middle. Clean out the insides of each bell pepper half, keeping the green stem intact. Place them in the baking dish, open side up.
- In a large saucepan on medium heat, drizzle in the olive oil. Cook the chopped onion and garlic until the onions are translucid. Add the spinach to the pan and cook them until fully wilted.
- Transfer the spinach mixture to a large bowl. Add to the bowl, the lemon zest and juice, the cottage cheese, the feta, dill, and the egg. Mix everything until well combined.
- Divide the spinach mixture equally by filling all 6 bell pepper halves. Sprinkle the mozzarella cheese on top.
- Cover the baking dish with foil. Place in the preheated oven and bake for 15 minutes. Remove the foil and continue baking uncovered for 10 minutes. You can place the dish under the broil if you want for of a crust on the cheese.
- Remove from the oven and let rest for 5 minutes before serving hot.
