“Greek Island Brunch: Gluten-Free Spanakopita Stuffed Bell Peppers with Lemon-Herb Quinoa”
This gluten-free Greek Island Brunch recipe combines the classic flavors of spanakopita and stuffed bell peppers with a zesty lemon-herb quinoa side, offering a taste of the Mediterranean in every bite. With stunning image prompts and advanced culinary techniques, this recipe is perfect for those looking to elevate their brunch game while accommodating dietary restrictions.
Allergens
Dairy (Feta Cheese)
Ingredients
- 6 large red bell peppers
- 10 oz fresh spinach
- 8 oz feta cheese
- 1/2 cup walnuts
- 4 large eggs
- 1/3 cup olive oil
- Salt and pepper, to taste
- For the lemon
- herb quinoa:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (180°C). Cut the tops off of the bell peppers and remove seeds and membranes. Set aside.
- In a large pan over medium heat, sauté spinach until wilted. In a food processor, combine feta cheese, walnuts, salt, and pepper, pulsing until combined. Fold in the cooked spinach.
- In a separate bowl, whisk eggs with olive oil, salt, and pepper. Combine egg mixture with the cheese mixture, mixing well.
- Stuff each bell pepper with the cheese spinach mixture and place them in a baking dish. Bake for 30 minutes or until peppers are tender.
- While the peppers bake, prepare lemon herb quinoa. In a saucepan, bring water or vegetable broth to a boil. Add quinoa, cover, and simmer for 15 minutes or according to package instructions. Fluff with a fork and let cool.
- Stir in lemon zest, lemon juice, parsley, dill, salt, and pepper. Set aside.
- Remove peppers from oven and serve immediately, topping each with a generous portion of lemon herb quinoa.
Chef’s Insight
Use a melon baller to remove the seeds from the bell peppers easily.
Notes
For a vegetarian option, replace feta cheese with vegan cheese or omit completely.