A bell pepper stuffing that takes a cue from the Greek spinach pie Spanakopita. Satisfying and above all easy to make. A side of orzo studded with peas rounds up a perfect “Meatless Monday” meal.
Servings: 4
Time: 40 minutes
Ingredients:
- 2 large red or orange bell peppers, halved length-wise and seeded
- 1/2 cup (70 g) finely chopped onion
- 3 garlic cloves, finely chopped
- 4 cups (120 g) spinach leaves, long stems removed
- 1 tsp dried dill
- 2 Tbsp flat-leaf parsley, finely chopped
- 1 pinch grated nutmeg or to taste
- 1/2 cup (115 g) cottage cheese or ricotta
- 2/3 cup (80 g) crumbled feta cheese
- 1/4 cup (30 g) low moisture Mozzarella cheese, shredded
- salt and freshly ground pepper to taste
- 2 Tbsp pine nuts, toasted for garnish (optional)
- lemon slices to serve (optional)
Preparation:
Preheat oven to 375°F/190°C.
Bring water to a boil in a saucepan large enough to hold the 4 bell pepper halves. Lower the heat to a simmer and parboil the peppers for about 3 minutes or until they begin to soften. Remove from the heat and set aside on paper towels to cool.
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the onion and cook for about 3-4 minutes or until translucent. Reduce the heat to medium and add the garlic, dill, parsley and nutmeg. Cook for 1-2 minutes longer or until garlic is fragrant. Add spinach by the hand fulls and cook just until wilted about 3-5 minutes. Transfer spinach mix to a bowl. Stir in the cottage cheese or ricotta and the crumbled feta cheese. Taste for salt and pepper.
“Paint” the inside and outside of the pepper halves with the remaining tablespoon olive oil. Sprinkle them with salt and pepper. Divide the spinach filling equally among the halves. Top each with mozzarella. Place peppers in a oiled baking dish and bake for about 30-35 minutes or until peppers are soft , but still “al dente” and mozzarella is nicely brown on top and bubbly. Let cool for 5 minutes before serving. Top with pine nuts and serve with lemon slices (optional).
