Try this Spanakopita Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400
Cook shallot in 1 T oil until soft, about 1 minute. Add spinach in batches and cook until wilted. This takes 3-4 minutes. Stir in dill, parsley, garlic, and pepper. Cook and stir for 1 minute. Transfer to bowl and stir in ricotta and feta.
Rub peppers with remaining oil and sprinkle with salt. Divide spinach mixture into pepper halves and top each with 1 T mozzarella. Place in square baking dish.
Bake 30 to 35 minutes until peppers are tender. Let cool for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 219 | ||
Calories from Fat: 135 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 31.1mg | 10 % | |
Sodium 348.9mg | 12 % | |
Potassium 658.9mg | 17 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 8.1g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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