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Fresh Spinach and Feta Stuffed Bell Peppers Recipe with Easy Lemon Orzo Sides

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A quick and easy recipe featuring bell peppers stuffed with sautéed fresh spinach, tangy feta cheese, and lemon-infused orzo pasta, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 large bell peppers (any color, red and yellow preferred for sweetness)
  • 6 cups loosely packed fresh spinach, washed
  • 1 cup crumbled feta cheese
  • 1 cup dry orzo pasta (regular, whole wheat, or gluten-free)
  • Zest and juice of 1 medium lemon
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 1/2 cups vegetable broth (or chicken broth)
  • Salt and freshly ground black pepper to taste
  • Optional: 2 tablespoons chopped fresh parsley or dill for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove seeds and membranes. Trim a small slice off the bottom if needed to keep peppers upright.
  3. In a medium saucepan, bring 2 1/2 cups vegetable broth to a boil. Add 1 cup dry orzo, reduce heat to medium-low, and simmer uncovered for 8-10 minutes until tender but not mushy. Drain any excess liquid.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  5. Add fresh spinach to the skillet and sauté until just wilted, about 2 minutes. Season lightly with salt and pepper. Remove from heat.
  6. In a mixing bowl, combine cooked orzo, sautéed spinach mixture, crumbled feta cheese, lemon zest and juice, and 1 tablespoon olive oil. Stir gently and adjust seasoning to taste.
  7. Stuff each bell pepper generously with the filling. Place stuffed peppers upright in a baking dish. Drizzle remaining 1 tablespoon olive oil over the tops.
  8. Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until peppers are tender and slightly browned on top.
  9. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley or dill if desired.

Notes

Do not overcook spinach to keep it bright and fresh. Use good quality feta for best flavor and texture. Cook orzo al dente to avoid soggy filling. Add lemon juice last to preserve brightness. If peppers are thick, parboil for 3-4 minutes before stuffing. Remove foil during last baking stage for roasted finish. If filling is dry, add a splash of broth or lemon juice before stuffing.

Nutrition

Keywords: stuffed bell peppers, spinach, feta, lemon orzo, easy dinner, vegetarian, healthy meal, quick recipe

Find it online: https://sizzlesprout.com/fresh-spinach-and-feta-stuffed-bell-peppers-recipe-with-easy-lemon-orzo-sides/