Eating healthy doesn’t have to be boring! I absolutely love meal prep days, and one of my go-to dishes is *White Bean & Spinach Stuffed Peppers*. These vibrant, colorful peppers are not only packed with nutrients, but they also bring a burst of flavor that makes healthy eating feel like a treat. I remember the first time I made them for my friends; they were amazed that something so delicious could actually be good for you! Each bite is like a warm hug thanks to the creamy beans and fresh spinach. Trust me, once you try these, you’ll want to make them a regular part of your meal rotation!

Ingredients List

4 bell peppers (any color you like!)
1 can white beans, drained and rinsed
2 cups fresh spinach, chopped
1 cup cooked quinoa (you can use leftover quinoa too!)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon olive oil
Salt and pepper, to taste

How to Prepare White Bean & Spinach Stuffed Peppers

Preheat the Oven

First things first, you’ll want to preheat your oven to 375°F (190°C). This step is super important because it ensures that the peppers cook evenly and get that lovely roasted flavor we all crave. While it’s heating up, you can get everything else ready, so no time wasted!

Prepare the Bell Peppers

Now, grab those beautiful bell peppers! Cut the tops off each pepper, about an inch down from the stem, and don’t forget to scoop out the seeds. I like to use a small knife to make it easier, and you can even use a spoon to get in there and clean them out nicely. This is where all the delicious filling will go, so you want them to be nice and empty!

Make the Filling

In a large mixing bowl, combine your drained white beans, chopped spinach, cooked quinoa, garlic powder, onion powder, olive oil, and a good pinch of salt and pepper. I love giving it a good mash with a fork to slightly break down the beans and mix everything well. It really helps the flavors combine beautifully! You want a nice, cohesive mixture that you can easily stuff into those peppers.

Stuff the Peppers

Time to fill those peppers! Take a spoon and carefully stuff each pepper with the bean and spinach mixture. Don’t be shy—pack it in there! You want them to be full and overflowing a bit because that’s where the magic happens. Place the stuffed peppers upright in a baking dish for stability.

Bake the Stuffed Peppers

Cover the baking dish with foil and pop it in the preheated oven. Bake for 30 minutes to let them soften and soak up all that flavor. After that, remove the foil and let them bake for an additional 10 minutes. This will give them a chance to get a little golden on top. You’ll know they’re done when the peppers are tender and the filling is warm throughout. Yum!

Why You’ll Love This Recipe

Healthy: These stuffed peppers are loaded with nutrients from the white beans and spinach, making them a wholesome choice for any meal.
Easy to Make: With straightforward steps and minimal prep time, you can whip these up even on a busy weeknight!
Vegan-Friendly: This recipe is entirely plant-based, so it’s perfect for anyone following a vegan or vegetarian diet.
Customizable: Feel free to mix and match the ingredients! Add in your favorite veggies, spices, or grains to make it your own.
Great for Meal Prep: These stuffed peppers store beautifully in the fridge, making them an ideal option for meal prepping your week.

Tips for Success

Making the best *White Bean & Spinach Stuffed Peppers* is all about the little tweaks and personal touches! Here are some of my favorite tips to elevate your stuffed pepper game:

Choose Your Peppers Wisely: I love using a mix of colors—red, yellow, and green peppers not only look beautiful but also have slightly different flavors. Try to pick peppers that feel firm and heavy for their size; that means they’ll be nice and juicy!
Mix Up the Filling: Don’t hesitate to get creative! If you have leftover cooked veggies or even some shredded cheese, throw those in the mix. You could also swap the quinoa for brown rice or couscous if that’s what you have on hand.
Season Generously: Adjust the garlic and onion powder to your taste. I often add a pinch of red pepper flakes for a little heat, or some Italian herbs like oregano and basil to give it that Mediterranean flair. Trust me, seasoning is key!
Don’t Overstuff: While it’s tempting to pack them to the brim, leave a little room at the top. This allows the filling to expand while baking without spilling over. Plus, it helps the peppers cook more evenly!
Experiment with Toppings: Once they’re baked, why not top them with a sprinkle of nutritional yeast for a cheesy flavor or some fresh herbs? A drizzle of balsamic glaze can add a lovely sweetness that complements the savory filling!
Check for Doneness: Oven temperatures can vary, so make sure to check your peppers. They should be tender but not mushy. If you can pierce them easily with a fork, they’re good to go!

With these tips, you’ll be a stuffed pepper pro in no time! Enjoy the process, and remember to make it your own. Happy cooking!

Nutritional Information

When it comes to *White Bean & Spinach Stuffed Peppers*, you can feel good about what you’re eating! Here’s an estimated nutritional breakdown per serving (1 stuffed pepper), based on standard ingredients:

Calories: 220
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 350mg
Carbohydrates: 38g
Fiber: 8g
Protein: 10g
Sugar: 2g

Keep in mind that these values are estimates and can vary based on the specific brands and types of ingredients you use. But isn’t it great to know that each bite is packed with nutrition? Enjoy these stuffed peppers guilt-free, knowing they’re both delicious and nourishing!

FAQ Section

Can I use frozen spinach?
Absolutely! Frozen spinach works just fine. Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the filling. This way, your stuffed peppers won’t end up soggy!

How can I make this recipe gluten-free?
This recipe is already gluten-free as it stands, thanks to the use of quinoa and beans! Just double-check that your quinoa is certified gluten-free, and you’re all set. It’s a perfect option for anyone avoiding gluten.

Can I prep these ahead of time?
You bet! You can prepare the stuffed peppers a day in advance. Just stuff them, cover with foil, and refrigerate until you’re ready to bake. When you’re ready to eat, pop them in the oven straight from the fridge, adding a few extra minutes to the baking time if needed. So convenient!

Storage & Reheating Instructions

Got leftovers of those delicious *White Bean & Spinach Stuffed Peppers*? No worries, they store beautifully! To keep them fresh, let the stuffed peppers cool completely at room temperature. Once cooled, transfer them to an airtight container and pop them in the fridge. They’ll stay good for up to 3 days, and you’ll have a healthy meal ready to go whenever hunger strikes!

When it comes to reheating, I recommend using the oven for the best texture. Preheat your oven to 350°F (175°C) and place the stuffed peppers in an oven-safe dish. Cover them with foil to prevent them from drying out, and heat for about 20-25 minutes, or until they’re warmed through. If you like a little extra crispness on top, remove the foil for the last 5 minutes of heating.

If you’re short on time, you can also reheat them in the microwave! Just place one stuffed pepper on a microwave-safe plate, cover it with a damp paper towel, and heat for about 1-2 minutes, checking to make sure it’s hot all the way through. Easy peasy!

Whichever method you choose, just know that these stuffed peppers are just as tasty the next day, making them a perfect meal prep option. Enjoy your delicious leftovers!

White Bean & Spinach Stuffed Peppers: 5 Reasons You’ll Love Them

Author: Lisa
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Print Recipe

Description

Healthy stuffed peppers filled with white beans and spinach.

Ingredients

Scale

4 bell peppers
1 can white beans, drained
2 cups fresh spinach, chopped
1 cup cooked quinoa
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon olive oil
Salt and pepper, to taste

Instructions

Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds.
In a bowl, combine white beans, spinach, quinoa, garlic powder, onion powder, olive oil, salt, and pepper.
Stuff the mixture into the bell peppers.
Place stuffed peppers in a baking dish and cover with foil.
Bake for 30 minutes, then remove foil and bake for an additional 10 minutes.

Notes

Use any color of bell peppers.
This recipe is vegan-friendly.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 220
Sugar: 2g
Sodium: 350mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: White Bean & Spinach Stuffed Peppers

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