Spinach and Feta Stuffed Peppers
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Ingredients
4 medium bell peppers (any color)
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1 cup cooked quinoa (optional for more protein; can be omitted for lower carbs)
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional) 
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them in a baking dish, cut side up.
In a skillet over medium heat, add the remaining olive oil and garlic. Sauté for about 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes.
Remove the skillet from heat and stir in the crumbled feta cheese, cooked quinoa (if using), dried oregano, salt, and pepper. Mix until well combined.
Spoon the spinach and feta mixture evenly into each bell pepper, packing it slightly to fit.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the tops are slightly golden.
Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired.
Enjoy your delicious spinach and feta stuffed peppers, a wholesome diabetic-friendly lunch option packed with flavor!
