Cheesy Spinach Stuffed Peppers


This meatless version of stuffed peppers was absolutely delicious.  I used basmati rice and it was so fluffy and just went well with the cheese and spinach.   A perfect meatless Monday meal!


  • 1/2 cup rice
  • 1 cup water
  • 1/2 tsp oil (coconut, olive, avocado)
  • 1 clove garlic, smashed and minced
  • 1 (6 oz) package of fresh spinach
  • 1/2 tsp dried basil (or try fresh!)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • salt and pepper to taste
  • 1 cup grated mozzarella cheese, plus extra for topping
  • 1/3 cup crumbled feta cheese
  • 2 bell peppers
  • fresh parsley to garnish (optional)


  1. Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker.
  2. Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes.
  3. Preheat oven to 350 degrees F.
  4. Heat a skillet with oil and sauté garlic and spinach until tender and fragrant.
  5. Season with basil, red pepper flakes, oregano, salt, and pepper.
  6. Add cheese, saving a little extra for topping if desired.
  7. Stir in your rice and mix well. Remove from heat.
  8. Slice your peppers in half, removing the veins, stems, and seeds.
  9. Stuff liberally with cheesy spinach and rice filling.

Original  recipe from Peas and Crayons.


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