The Easiest Low-Carb Stuffed Peppers (Spinach & Feta)
Servings Prep Time
4people 10minutes
Cook Time Passive Time
40minutes 5minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
40minutes 5minutes
Ingredients
  • 2large Bell pepperAny color; halved lengthwise, seeds removed
  • 2 cups Fresh spinachPacked; wilts down when cooked
  • ½cup Feta cheeseCrumbled; full-fat preferred for flavor
  • 1clove garlicMinced
  • 1tsp olive oilFor sautéing spinach
  • to taste SaltAdjust based on feta saltiness
  • Adjust based on feta saltiness Black pepperFreshly ground recommended
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Slice the bell peppers in half lengthwise. Remove the seeds and membranes.
  3. Place pepper halves cut-side up in a baking dish. Drizzle lightly with olive oil.
  4. Bake the peppers for 10 minutes to soften slightly.
  5. While peppers bake, heat 1 tsp olive oil in a skillet over medium heat.
  6. Add minced garlic and sauté for 30 seconds until fragrant.
  7. Add spinach and cook for 3–4 minutes until fully wilted.
  8. Remove skillet from heat. Stir in crumbled feta until combined.
  9. Spoon filling into each softened pepper half (about ¼ cup per half).
  10. Bake for 25–30 minutes until peppers are tender and tops are lightly golden.