Last Updated on September 14, 2018
Baked stuffed peppers is one of tasty and healthy vegetarian recipes to prepare straight ahead. If you are searching for easy snacks to make, these stuffed peppers are just perfect! They are juicy, salty and addictive.
I love this stuffed bell pepper recipe, because the served food looks beautiful and is easy to prepare. It reminds me of cheesy edible cups, and I don’t mind eating stuffed peppers with my hands!
So great gluten free snack here to enjoy with your family and friends!
Actually the idea of stuffed peppers came to life pretty fast! I had beautiful red bell peppers, a pack of feta (yes, we love this type of cheese so much!) and green spinach. So red, green and white, I thought, looks beautiful, tastes great. What else we need? Oh yes, some spices. Perfect.
By the way, did you know that red bell peppers have more vitamins than the other color peppers?
You can also serve it with rice to make a vegetarian dinner. So this is pretty versatile dish.
As for the flavor, I like feta, because it is salty and hard cheese, but you can substitute to mozzarella as well. However, mozzarella will melt too much more. By the way, to make it vegan, you can use tofu cheese, cut into small cubes!
As I started write about cheese, yes, you can add extra cheese, like Parmigiano on top in the end of the baking. Allow the peppers to bake 3-4 minutes more until cheese just melts.
Serving and storing
To my mind, best to serve these snacks warm. Moreover, you can prepare stuffed peppers ahead and heat them in the oven or microwave for 5-10 minutes.
Store stuffed peppers not more than 5 days in a fridge. I don’t recommend storing them in a freezer, but it’s up to you!
To my taste, you can serve these vegetable cups with tomato sauce aside.
Grilling and baking peppers
By the way, I would suggest not to fill the peppers to the top, as they will shrink and fall a little bit during the baking process. Also adjust the time of baking for your oven.
Moreover, if you don’t want the peppers to be crunchy, but not soft, bake them about 10-15 minutes and serve. As we don’t have raw eggs or flour in this stuffed pepper recipe, adjust the baking time to your taste preferences, and don’t worry if they are cooked through!
Also peppers will extract some juice, but it’s great, because your filling won’t be dry. Moreover, it will help to heat the stuffed peppers later.
If you have more time, you can add more to this simple dish! Just grill the bell peppers, cut side down on a grill pan. It will add more interesting notes. Grill peppers for about 5 minutes, then add the stuffing and bake for about 20 minutes. Of course peppers will need less time in the oven, if we grill them!
Spices I used for stuffed peppers
Just a few, actually! Feta cheese is salty enough. So I added pepper, a little bit of cayenne as well (you can use chili, too). And of course don’t forget about a power of garlic! I used granulated garlic for this recipe, but if you have fresh one, it’s ok. Just crush the garlic with press and mix in with feta and spinach.
To extract more flavor from garlic, chop it finely and toss with a little bit of olive oil on a pan before adding to the recipe. Just few minutes, not more!
If you want to use mozzarella or tofu instead, add salt to your taste.
You can also add a sprinkle of fennel seeds to add more flavor, if you wish so.
Hope you will try these easy stuffed peppers!
You should definitely check our Stuffed Eggplant Boats too. I think it’s a great idea to serve both (peppers and eggplants) for the vegetarian dinner. Oh, and our Cauliflower rice would be a great addition!
Stuffed peppers - Vegetarian recipes
- 3 bell peppers medium
- 250 g feta or feta type cheese /9 oz
- 3 handfuls spinach
- 2 tsp garlic powder
- 1 pinch of cayenne pepper
- 1 tsp ground pepper
- 1 tbsp olive oil
- Preheat the oven to 210C /410 F
- Wash and dry bell peppers. Cut them in half lengthwise.
- Clean all the seeds, white parts, and green tails with a knife or your hands.
- Chop the spinach and put in a bowl. Add feta and spices. Mix with a spoon until incorporated.
- Fill the pepper halves with 1-2 tbsp of feta-spinach mixture, but not till the top.
- Layer baking tray with parchment paper.
- Put all the peppers on the parchment, with cut side up. Drizzle with olive oil.
- Bake about 20-30 minutes (watch carefully) until bell peppers are soft or to your taste!