How to Make Creamy Spinach and Goat Cheese Stuffed Bell Peppers

Simple Summary

These Spinach and Goat Cheese Stuffed Peppers are a delightful vegetarian main dish that combines creamy goat cheese, nutritious spinach, and sweet bell peppers for a colorful and flavorful meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large bell peppers (any color)
• 8 oz (226g) fresh spinach, roughly chopped
• 6 oz (170g) goat cheese, crumbled
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup (120ml) vegetable broth
• 1/4 cup (30g) pine nuts, toasted
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper to taste
• 1/4 cup (15g) breadcrumbs

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.

3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

4. Add minced garlic to the skillet and cook for another minute until fragrant.

5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

6. Remove the skillet from heat and stir in the crumbled goat cheese, half of the Parmesan cheese, toasted pine nuts, oregano, and red pepper flakes. Season with salt and pepper to taste.

7. Spoon the spinach and cheese mixture evenly into the bell pepper halves.

8. In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and 2 tablespoons of olive oil.

9. Sprinkle the breadcrumb mixture over the stuffed peppers.

10. Pour the vegetable broth into the bottom of the baking dish.

11. Cover the dish with foil and bake for 30-35 minutes.

12. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the topping is golden brown.

13. Let the peppers cool for 5 minutes before serving.

Chef's Notes

• For a gluten-free version, replace breadcrumbs with almond meal or omit them entirely.
• You can prepare the stuffing mixture a day in advance and refrigerate it to save time.
• If goat cheese is too strong for your taste, substitute with ricotta or feta cheese.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes.

Nutritional Info

Per serving (1 stuffed pepper half): Approximately 320 calories, 15g protein, 22g fat (mostly healthy fats from olive oil and nuts), 20g carbohydrates. This dish is high in vitamin C from the bell peppers, iron and vitamins A and K from spinach, and calcium from the cheeses.

Serving Suggestions

Serve these Spinach and Goat Cheese Stuffed Peppers as a main course alongside a crisp green salad or quinoa pilaf. They pair well with a light white wine such as Sauvignon Blanc or a crisp Pinot Grigio. For a complete vegetarian meal, consider adding a side of roasted cherry tomatoes or grilled zucchini. These stuffed peppers also make an impressive dish for dinner parties or a colorful addition to a buffet spread.