Cheesy Stuffed Peppers

This easy cheesy stuffed peppers recipe is a really colourful and tasty side dish.

Perfect served with chicken, but you can also serve them on their own for lunch; kids and adults alike will love them!

Find out how good Spinach is for you, plus how to 'hide' it in my Cheese Tomato and Spinach Stuffed Peppers.

I can't say I'm a massive fan of spinach but recently I've taken to adding it into things like cottage pie and mashed potato or in a pasta sauce. So now spinach is my thing.

We eat more peppers in this house than you can shake a stick at!

So with roasted stuffed peppers already on my mind for dinner, I had a thought and decided to tuck spinach in among the tomatoes and the not so good for us cheese.

But the spinach will counteract all the fattening cheese right?

I served these with pan-fried chicken which I'd coated with smoked paprika gives it a lovely colour and slightly smoky taste.

Spinach is available all year round but is in season during the spring (March - June) and as I say it's well known for its nutritional qualities and has always been regarded as a plant with amazing abilities to give us energy, increase vitality and even improves the quality of the blood.

Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2.

Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

So there we have it; spinach is the way to go. 😉

How about trying my Cheese and Tomato Stuffed Peppers with Spinach? They're really easy to do and only take about 30 to 35 minutes to become deliciously soft and ready to serve.

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Yield: N/A

Author: Jan Bennett

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Cheesy Stuffed Peppers

There's no point in me giving exact amounts of ingredients since you may want to make only enough for 1, 2 or 6 people.

So for that reason, I'll leave the amounts to you.

Ingredients:

• Olive oil - to drizzle
• Bell peppers - sliced in half, seeds removed but leaving the stalk on
• Cheese - grated; I used a mixture of cheddar and mozzarella but you can use your favourite cheese
• Baby cherry tomatoes - I used a mixture of yellow and red tomatoes
• Spinach - washed and dried well, with either kitchen paper or in a salad spinner

Instructions:

1. Do not stuff the peppers straight away as they will need about 20 minutes to cook first.
2. Preheat your oven to 200C 400F or Gas 6
3. Put the (not yet stuffed) pepper halves in an ovenproof dish cut side down. 
4. Drizzle with just enough olive oil to coat each pepper; it's best to use your hands for this.
5. Cook on the middle shelf for about 15 minutes then turn them over and pop them back in for another 5 minutes.
6. By now they should have started to soften and colour a little bit.
7. Remove from the oven and allow to cool for a few minutes.
8. Now you can stuff your peppers with whatever takes your fancy and top with a generous amount of cheese. *If you're adding spinach you will need to bury the spinach underneath the cheese otherwise it will burn. 
9. Back into the oven for a further 15-20 minutes until they are nicely coloured on top and are piping hot.

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