About this recipe:Colourful peppers are stuffed with a savoury mixture of spinach and feta for a main course that's sure to please vegetarians and meat-eaters alike. Each serving of two peppers contains at least 4 of your 7 a day!
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Heat 40ml (a scant 3 tablespoons) of the olive oil in a large saucepan. Add the spring onion and cook for a minute before adding the spinach. Cook and stir for 5 to 8 minutes over medium high heat, until the spinach has wilted and excess liquid has evaporated. Stir in the herbs, pine nuts and seasoning, then remove from heat and let cool.
Preheat the oven to 220 C / 200 C Fan / Gas 7.
Cut off the tops of the peppers, reserving the caps. Remove any seeds and white pith from the insides of the peppers, then season the insides with a pinch of salt and pepper.
Mix the cooled mixture with the eggs, milk and feta cheese. Stuff each pepper with the mixture, replacing the cap on top of each pepper. Place the peppers in a baking dish or lidded casserole.
Combine the chopped tomatoes with the stock and remaining olive oil. Season to taste. Pour the mixture over and around the peppers in the baking dish.
Bake in the oven covered with a lid or aluminium foil for 30 minutes, then remove the lid and return to the oven for 10 to 20 minutes, until the peppers are soft and have started to wrinkle. Serve the peppers warm with the remaining sauce in the dish.
This dish goes well with white or brown rice, or simply a loaf of crusty bread.