Kūmara and Spinach Stuffed Bell Peppers
Bell peppers filled with a savory mixture of roasted kūmara, fresh spinach, and crumbled feta, baked until golden. This new zealand-inspired vegetarian ready in about 70 minutes pairs large Bell peppers, (1 medium) Kūmara, (115 g), fresh Spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large Bell peppers
- 225 g (1 medium) Kūmara
- 4 oz (115 g), fresh Spinach
- 3 oz (85 g), crumbled Feta cheese
- 2 tbsp Olive oil
- 2 cloves, minced Garlic
- to taste Salt
- to taste Black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Brush insides with 1 tbsp olive oil and season with salt and pepper. Place upright in a baking dish.
- Step 2: Peel and dice 225 g kūmara into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until tender and slightly caramelized.
- Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 2 minced garlic cloves for 1 minute until fragrant. Add 4 oz fresh spinach and cook until wilted, about 2 minutes.
- Step 4: In a bowl, combine roasted kūmara, sautéed spinach, and 3 oz crumbled feta. Season with salt and pepper. Spoon mixture into bell peppers, pressing down gently.
- Step 5: Bake uncovered for 25 minutes until peppers are tender and filling is heated through. Rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kūmara and Spinach Stuffed Bell Peppers take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kūmara and Spinach Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.
Can I substitute ingredients in Kūmara and Spinach Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kūmara and Spinach Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kūmara and Spinach Stuffed Bell Peppers?
New Zealand vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
