Fresh-picked sweet cubanelle peppers from the garden stuffed with one of our favorite traditional Greek dishes? Yes, please!! One of the most popular and recognizable Greek dishes, the Spanakopita (spinach pie), inspired us to put a fun twist on the classic recipe using peppers. With garden-ripened cubanelle peppers, we decided we’d whip up some Spanakopita Stuffed Peppers.

Instead of the traditional Spanakopita recipe using phyllo, we decided to take that delicious filling and wrap it inside a sweet pepper. Our family has used this Spanakopita recipe for years, from Yiayia on down to our kids. It’s always a crowd favorite! Just when we think we’ve made enough Spanakopita for family gatherings, the dish always ends up empty! Our recipe uses simple, quality ingredients and takes minimal prep–a win-win when cooking! There’s no doubt that this little twist on the classic will also become a favorite in your household.

You can serve these Spanakopita stuffed peppers as a meze (appetizer) or side dish–either way, it all says “delicious!” By the way it’s a perfect dish for those observing Meatless Mondays, or for anyone trying to get more greens into their diet!.

Served along with a Horiatiki Salad and you’ve got a complete meal. You’ll definitely feel transported to the Aegean Islands when you make this recipe. Opa!

Have you made these Spanakopita Stuffed Peppers? If so, we’d love to hear from you so leave us a comment below! Stay up to date on our latest recipes by following us on Facebook, Instagram, and tag #Hearthealthygreek in any recipes you recreate! And get them delivered right to your mailbox by subscribing to our mailing list!

Spanakopita Stuffed Peppers

Peppers stuffed with a Greek spinach and cheese mixture and baked in the oven for a delicious appetizer, side or main dish!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Main Dish, Side Dish

Cuisine Greek

Servings 4 peppers

Calories 370 kcal

Ingredients

  

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• 4 cubanelle peppers seeded
• ½ cup olive oil
• 1 bunch green onions chopped
• 1 package fresh spinach coarsely chopped
• ¼ cup parmesan cheese
• ¾ cup crumbled feta cheese
• 1 egg beaten
• 1 tbsp dill

Instructions

 

• Wash peppers, cut off the tops (set aside) and remove seeds.
• In a large skillet, add 3 tbsp of the olive oil and heat on medium.
• Add green onions and saute until soft.
• Add the chopped spinach and stir until wilted.
• Remove from heat and set spinach mixture aside.
• In a medium-size bowl, add the parmesan cheese, feta cheese, egg and dill, mix thoroughly.
• Add the spinach mixture and gently mix to incorporate all the ingredients.
• Stuff the peppers with the spinach mixture. Using the end of a spoon to press the mixture down making sure it has reached the bottom on the pepper.
• Place peppers in a baking dish, place tops back on peppers and pour remaining olive over peppers.
• Cover dish and bake in a preheated 350-degree oven for one hour or until peppers are soft when pierced with a knife.

Nutrition

Calories: 370kcalCarbohydrates: 4gProtein: 10gFat: 36gSaturated Fat: 9gCholesterol: 70mgSodium: 497mgPotassium: 429mgFiber: 2gSugar: 2gVitamin A: 6914IUVitamin C: 21mgCalcium: 289mgIron: 3mg

Keyword Appetizer, Dill, Eggs, Feta Cheese, Gluten-free, Greek, Green onion, Parmesan, Peppers, Side Dish, Spanakopita, Spinach, Vegetables, Vegetarian

Tried this recipe?Let us know how it was!