Description
These Palermo peppers are stuffed with a creamy spinach and goat cheese filling, roasted until tender, and finished with herbs and Parmesan for a comforting, flavor-packed dish.
Ingredients
Scale
- 4 large Palermo Peppers, halved and deseeded
- 200g Goat Cheese, softened
- 250g Fresh Spinach, wilted and chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 30g Parmesan Cheese, grated
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Pinch of Nutmeg
- Fresh Parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add spinach and cook until wilted.
- Transfer spinach mixture to a bowl, let it cool slightly, then mix in goat cheese, Parmesan, salt, pepper, and nutmeg.
- Arrange the halved peppers cut-side up in the baking dish and brush with olive oil.
- Spoon the filling into each pepper half, pressing gently to fill evenly.
- Bake uncovered for 25–30 minutes or until peppers are tender and tops are golden.
- Sprinkle with parsley and serve warm.
Notes
- Use frozen spinach if fresh is unavailable, just be sure to drain it well.
- Add red pepper flakes for a spicy kick.
- Broil for 2 minutes at the end for a crispier top.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 270
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Palermo peppers, stuffed peppers, goat cheese, spinach recipe, vegetarian dinner