Ingredients:

  • 6 large (approx. 7 oz / 200g each) bell peppers, any color
  • 1 tbsp (15ml) extra-virgin olive oil
  • ½ tsp (3g) sea salt
  • 1 lb (450g) fresh baby spinach, roughly chopped
  • 7 oz (200g) low-sodium Greek feta cheese, crumbled
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 large (100g) eggs, lightly beaten
  • 3 tbsp (12g) fresh dill, chopped
  • 2 tbsp (8g) fresh flat-leaf parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (1g) ground black pepper
  • ¼ tsp (1g) ground nutmeg
  • 2 tbsp (30g) feta for topping
  • 1 tsp (2g) smoked paprika

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds and membranes. Brush the interior and exterior lightly with olive oil and sprinkle with a pinch of salt. Preheat oven to 375°F (190°C).
  2. Heat a drizzle of oil in a skillet over medium heat. Sauté diced onion until translucent (about 5 minutes), then stir in minced garlic and cook for another 60 seconds.
  3. Add chopped spinach to the skillet in batches, stirring until wilted. Transfer cooked spinach to a fine mesh strainer or cheesecloth and press down firmly to squeeze out all excess liquid.
  4. In a large mixing bowl, combine the squeezed spinach, crumbled feta, beaten eggs, dill, parsley, lemon juice, black pepper, and nutmeg. Fold gently until combined.
  5. Spoon the filling generously into each pepper, pressing down to pack it tight. Place peppers upright in a 9x13 inch baking dish.
  6. Sprinkle the tops with additional feta and smoked paprika. Bake for 30–35 minutes, or until peppers are tender and cheese is golden-brown.