Spanakopita Stuffed Peppers
15 min prep-50 min total
4
How to make
Preheat oven to 400 degrees F.
Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish.
Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.
Ingredients
2 tablespoons extra-virgin olive oil, divided
¼ cup chopped shallot
1 (11 ounce) package baby spinach
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
1 clove garlic, grated
¼ teaspoon ground pepper
½ cup part-skim ricotta cheese
6 tablespoons crumbled feta cheese
2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
¼ teaspoon salt
4 tablespoons shredded part-skim low-moisture mozzarella cheese, divided