Stuffed Pointed Peppers Recipe

A tasty dish straight from the oven, this stuffed pointed peppers recipe calls for creamy feta, spinach, and prunes. Try it out with ciabatta or herbed ricotta. Best enjoyed as an app or a whole meal on their own for you and your guests.

Prep Time 20 minutes

Cook Time 15-20 minutes

Serving Size: 4

Calories: 510

Carbohydrates: 34g

Protein: 20g

Fat: 35g

Fiber: 9g

Sugar: 17g

8 cups packed baby spinach
1 garlic glove, minced
1 onion, diced
2 tbsp olive oil
¼ tsp each salt and pepper
4 sweet red pointed peppers, halved & deseeded
1 3/4 cup crumbled feta
2/3 cup Sunsweet Prunes, halved crosswise
¾ cup chopped walnuts

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

Heat oil in skillet set over medium heat. Cook onions and garlic for 2 to 3 minutes, or until softened.

Add baby spinach and cook for 3 to 5 minutes, until spinach has wilted. Season with salt and pepper. Let cool slightly then add feta cheese, prunes, and walnuts.

Arrange peppers on prepared baking sheet. Fill each half with the spinach mixture.

Bake for 15-20 minutes or until filling is hot and peppers are tender.

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