How to Make Savory 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 aromatic herbs in colorful bell pepper shells. They're perfect for a light dinner or impressive appetizer.

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, chopped
• 6 oz (170g) goat cheese, crumbled
• 1/4 cup (60ml) olive oil
• 1/2 cup (50g) breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper to taste
• 1/4 cup (60ml) vegetable broth

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 chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.

4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

5. In a large bowl, combine the cooled spinach mixture, crumbled goat cheese, breadcrumbs, Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix well.

6. Spoon the spinach and goat cheese mixture into each bell pepper half, pressing gently to fill.

7. Pour the vegetable broth into the bottom of the baking dish around the peppers.

8. Drizzle the remaining olive oil over the stuffed peppers.

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

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

11. Let cool for 5 minutes before serving.

Chef's Notes

• For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
• You can prepare the stuffed peppers ahead of time and refrigerate for up to 24 hours before baking.
• 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.
• For added protein, mix in 1/2 cup of cooked quinoa or 1/4 cup of toasted pine nuts to the filling.
• If you prefer a softer pepper, blanch them in boiling water for 2-3 minutes before stuffing.

Nutritional Info

Per serving (1 stuffed pepper half):

• Calories: Approximately 300
• Protein: 12g
• Fat: 22g (mostly healthy fats from olive oil and goat cheese)
• Carbohydrates: 15g
• Fiber: 3g
• Rich in vitamins A, C, and K from the spinach and bell peppers
• Good source of calcium from the goat cheese and Parmesan

Serving Suggestions

• Serve these stuffed peppers as a main course with a side of mixed greens or a light quinoa salad.
• For a complete meal, pair with a crusty whole grain bread and a glass of crisp white wine like Sauvignon Blanc.
• These make great appetizers for parties - simply cut the peppers into smaller pieces before stuffing.
• Garnish with fresh basil leaves and a drizzle of balsamic glaze for an elegant presentation.
• For a brunch option, serve alongside scrambled eggs and fresh fruit.