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Spanakopita-Style Stuffed Peppers

with Greek Salad

Cooking time

30 minutes




620 /serving

Get all the pleasures of spanakopita—aka Greek spinach-and-cheese pies—but with much more nutritional value tonight, by stuffing sweet peppers with the addictive cheesy mixture. You’ll add in some rice too, to bulk them up, and serve more fluffy rice on the side, plus a deliciously crunchy Greek salad. The traditional blend of cucumber, tomato, kalamata olives and feta will take you a little closer to Santorini with every bite.

We will send you:

  • 180g Baby spinach (or baby greens)
  • 3 Cucumbers
  • 2 Tomatoes
  • 1 Onion (or shallot)
  • 2 Sweet peppers
  • 315g White rice
  • 30ml Red wine vinegar
  • 30g Kalamata olives
  • 100g Feta
  • 100g Ricotta
  • 17.5g Spanakopita party spice blend (dried vegetables, salt, spices, mustard, sugar, parsley, dill, garlic, oregano, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
8 g
630 mg
Total Carb
82 g
8 g
15 g
6 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
Halve and core the sweet peppers lengthwise. Halve, peel and small-dice the onion. Medium-dice the tomatoes. Medium-dice the cucumbers. Roughly chop the spinach. Roughly chop the olives.
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Start the stuffed peppers
Place the sweet peppers on a lined sheet pan, cut-sides up; drizzle with olive oil and season with S&P. Bake, 12 to 16 minutes, until softened.
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Prepare the filling
While the peppers bake, in a large pan, heat a drizzle of olive oil on medium. Add all but 1 tbsp of the onion and cook, stirring occasionally, 3 to 4 minutes, until softened. Add the spinach and cook, stirring frequently, 1 to 2 minutes, until beginning to wilt. Off the heat, stir in the ricotta and ½ the feta; season with ¾ of the spice blend and S&P
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Make the Greek salad
In a large serving bowl, combine the red wine vinegar and 4 tbsp olive oil; season with a pinch of the remaining spice blend and S&P to taste. Add the tomatoes, cucumbers, olives, remaining feta and as much of the remaining onion as you’d like; toss to combine.
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Finish the stuffed peppers & serve
Switch the oven to broil. To the pan of filling, add 1 cup of the cooked rice; stir to combine. Remove the sheet pan of peppers from the oven. Divide the filling between the pepper halves. Return to the oven and broil, 2 to 3 minutes, until golden brown. To the pot of rice, add a drizzle of olive oil; season with the remaining spice blend and S&P to taste. Stir to combine. Divide the seasoned rice between your plates. Top with the stuffed peppers. Serve the Greek salad on the side. Bon appétit!