Stuffed Pointed Peppers

Stuffed Pointed Peppers
A tasty dish straight from the oven, these stuffed peppers are filled with creamy feta, spinach, and prunes. They are a delightful meal served with ciabatta or herbed ricotta.
Serving Size: 4
Calories: 510
Carbohydrates: 34g
Protein: 20g
Fat: 35g
Fiber: 9g
Sugar: 17g
Ingredients
-
8 cups packed baby spinach
-
1 garlic glove, minced
-
1 onion, diced
-
2 tbsp olive oil
-
¼ tsp each salt and pepper
-
4 sweet red pointed peppers, halved & deseeded
-
1 3/4 cup crumbled feta
-
2/3 cup Sunsweet Prunes, halved crosswise
-
¾ cup chopped walnuts
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Heat oil in skillet set over medium heat. Cook onions and garlic for 2 to 3 minutes, or until softened.
Add baby spinach and cook for 3 to 5 minutes, until spinach has wilted. Season with salt and pepper. Let cool slightly then add feta cheese, prunes, and walnuts.
Arrange peppers on prepared baking sheet. Fill each half with the spinach mixture.
Bake for 15-20 minutes or until filling is hot and peppers are tender.
Sunsweet Products Used
Still hungry?
Check out even more of our Feel Good recipes!



Our sweet and salty dinner salad is as craveable as it is beautiful. Spelt, lentils, and prunes help keep you full, and veggies and sprouts add heaps of vitamins and nutrients—but it’s the tangy, zesty citrus-feta dressing that makes it a showstopper.

Follow the #FeelGood
Join the Sunsweet family on social media for more healthy living inspiration.







