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For the peppers
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4 large bell peppers, halved and seeds removed
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1 tbsp olive oil
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Salt & pepper
For the filling
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1 tbsp olive oil
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1 small onion, finely chopped
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3 garlic cloves, minced
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1 can (15 oz) chickpeas, drained & rinsed
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2 cups fresh spinach, chopped
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1 cup cooked rice, quinoa, or couscous
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1 tsp dried oregano
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½ tsp cumin
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½ tsp paprika
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Salt & pepper to taste
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½ cup crumbled feta cheese (optional but recommended)
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2 tbsp lemon juice
For topping (optional)
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Extra feta
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Fresh parsley
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Drizzle of olive oil
📝 INGREDIENT NOTES
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Red or yellow peppers are sweeter; green peppers are more savory.
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Quinoa adds extra protein, while rice makes it heartier.
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Frozen spinach works if thawed and squeezed dry.
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Feta adds authentic Mediterranean tang and creaminess.
👩🍳 INSTRUCTIONS
1️⃣ Prepare peppers
Preheat oven to 375°F / 190°C.
Place pepper halves in a baking dish, drizzle with olive oil, and lightly season.
2️⃣ Cook aromatics
Heat olive oil in a skillet over medium heat.
Sauté onion for 3–4 minutes until soft. Add garlic and cook 1 minute.
3️⃣ Make the filling
Stir in chickpeas, spinach, cooked grain, oregano, cumin, paprika, salt, and pepper.
Cook 3–4 minutes until spinach wilts and mixture is heated through.
Remove from heat and stir in lemon juice and feta.
4️⃣ Stuff the peppers
Spoon filling evenly into each pepper half.
Sprinkle extra feta on top if desired.
5️⃣ Bake
Cover loosely with foil and bake 25 minutes.
Remove foil and bake another 10–15 minutes until peppers are tender.
6️⃣ Serve
Top with parsley and a drizzle of olive oil. Serve warm.