You're going to love this simple stuffed peppers recipe!
Cheesy stuffed peppers are easy to make and are a tasty side dish that goes perfectly with pan-fried chicken.
*Post updated July 2025
You can also serve them on their own for lunch; kids and adults alike will love them!
Read on to find out how good spinach is for you, plus how to 'hide' it in my cheese, tomato and spinach stuffed bell peppers.
I'm not a massive fan of spinach, but I've recently taken to adding it to dishes like cottage pie and mashed potatoes, or in 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 along with the not so good for us, cheese.
I served these with pan-fried chicken which I'd coated with smoked paprika giving it a lovely colour and slightly smoky taste.
Is spinach good for you?
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.
Spinach has always been regarded as a plant with amazing abilities to give us energy, increase vitality and even improve the quality of the blood.
Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as 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. 😉 Plus I'm thinking the spinach will counteract all the fattening cheese right?!
Which cheese to use for stuffed peppers?
- cheddar
- mozerella
- ricotta
- ricotta and Feta in equal measures and mashed together
- gruyère cheese
- goat cheese
Try this recipe today!
Really easy to make and only take about 30 to 35 minutes to become deliciously soft and ready to serve.
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, better still, in a salad spinner
If you like this you might like my Rice Stuffed Peppers Recipe.
Or, these Easy Stuffed Bolognese Peppers.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Cheese Stuffed Peppers
I'll leave the ingredient amounts to you as you may want to make only enough for 1, 2 or 6 people.
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 (grape) 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
- Don't stuff the peppers straight away as they will need about 20 minutes to cook first.
- Put the (unstuffed) pepper halves in an ovenproof dish, cut side down. Drizzle with just enough olive oil to coat each pepper; it's best to use your hands for this.
- Cook on the middle shelf for about 15 minutes, then turn them over and put them back in for another 5 minutes.
- By now they should have started to soften and colour a little bit.
- Remove from the oven and allow to cool for a few minutes.
- 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 it underneath the cheese; otherwise, it will burn.
- Back into the oven for a further 15-20 minutes until they are nicely coloured on top and are piping hot.
Thanks
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