Stuffed red peppers with spinach

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Stuffed red peppers with spinach

Sweet pointed italian peppers stuffed with a filling of spinach, feta and egg - a perfect balance of savoury and fresh. A nutritious dish with rich flavours and a crunchy touch of toasted pine nuts.

Prep Time15

Cook Time25

Total Time40

Course: Side dish, Vegetables

Cuisine: Own recipe

Keyword: filled pepper, vegetarian recipe, healthy kitchen, vegetable dish, gezonde keuken, stuffed pepper, red pepper with spinach

language: en

gelegenheid: daily dishes

Servings: persons

Calories: 228kcal

Equipment

oven

Ingredients

100 gr baby spinach fresh
4 red pointed pepper sweet
½ onion
120 gr feta greek cheese
4 eggs
2 tbl spoon chopped dill
salt and pepper
3 tbl spoon pine nuts
2 tbl spoon olive oil

Instructions

Preheat the oven to 180º.
Beat the eggs until homogeneous and season a little with salt and pepper.
Chop the dill.
Take a baking dish and drizzle the bottom with olive oil.
Rinse the pointed peppers and lay them flat in a dish. Cut off the top part lengthwise so you can stuff them (see photo). You can either cut these pepper pieces small and add them to the stuffing or keep them to use in a soup afterwards, which is what I did.
Finely chop the fresh spinach with a knife and place in a mixing bowl.
Shred the onion and sauté briefly in 1 tbsp olive oil. Toast the pine nuts in a pan until slightly browned. (I do this without oil)
Now take a mixing bowl and add the chopped spinach, stewed onion, scrambled eggs, crumbled feta cheese, pine nuts and dill. Mix everything together well. Season with salt and pepper.
Fill the red peppers with this mixture. Drizzle with a little olive oil. If desired, sprinkle some more ground cheese (vb Gouda or Mozarrella) on top (for cheese lovers). Place in a preheated oven for 25 min. Before taking them out of the oven check the cooking time. You might like an extra 5-10 mins.

Notes

Stuffed red pointed peppers with spinach, feta and pine nuts - A Greek-inspired flavour feast.

Here in the south, we can still feel spring in the air. Temperatures are already reaching 22º... blissful outside in the sunshine. My herbs and vegetable garden also got their first approach. The red pointed pepper was also in our vegetable garden last year. I like to use it in salads or, as here, in an oven dish. Hopefully I can inspire you with this dish' Greetings from Frigiliana, Patricia

Greek cuisine is known for its simple but flavourful combinations that are highly nutritious. The sweet and tender peppers are stuffed with a rich mix of spinach, feta, egg, onion and dill, creating a soft, savoury filling with a fresh spiciness. Toasted pine nuts add a crunchy finishing touch and extra nutritional value.

Nutritional value and health benefits

Red pointed pepper is an excellent source of vitamin C, which supports the immune system and acts as an antioxidant. Moreover, this pepper is low in calories and high in fibre, which aids digestion.
Spinach is rich in iron, magnesium and vitamin K, essential for red blood cell production, muscle function and bone health. I prefer fresh spinach. If you use shredded frozen spinach make sure you squeeze out the moisture.
Feta provides a creamy, savoury flavour and offers a good source of calcium and protein, while being more easily digestible than many other cheeses.
Eggs add high-quality protein and healthy fats, providing satiety and contributing to muscle recovery.
Dill and onion not only bring extra flavour, but also contain antioxidants and anti-inflammatory properties.
Pine nuts are rich in healthy fats, vitamin E and minerals such as zinc, which benefit the skin and immune system.

This dish is not only an explosion of Mediterranean flavours, but also a nutritious meal that is light yet filling. Serve it as a nutritious lunch, a light evening meal or as a tasty side dish to a Greek mezze or paired with grilled fish.

Nutrition