Spinach and Roasted Red Pepper Bake
Creamy and full of flavor, this Spinach and Roasted Red Pepper Bake is an absolute must-have for your next side dish. It is the most versatile dish which can also be served stuffed in chicken, as a warm dip, as a casserole and the list goes on!
I adore this dish! It is so satisfying and very simple to make. This recipe came from my aunt. While I was visiting her for our weekly lunch date, she threw this dish together and served it alongside a piece of baked chicken. I instantly fell in love! I immediately wrote down her recipe and decided to go home and recreate it myself and now I am sharing it with you, because it is way too good not to! I hope you love it as much as we do!
The simple ingredients needed to make this amazing Spinach and Roasted Red Pepper Bake:
- Red bell peppers – You can experiment with other colored bell peppers, as well. Yellow and orange would be great options!
- Fresh Spinach – You can also use frozen spinach, as well.
- Olive oil – Needed to saute the spinach and garlic and to roast the red peppers.
- Garlic cloves – Fresh garlic is the best for this recipe, but you can also use garlic powder in a pinch.
- Shredded cheddar cheese – You can purchase pre-shredded cheese at your local grocery store or grate your own.
- Parmesan cheese – Use grated or finely shredded for this recipe.
- Sour cream – This ingredient makes this dish extra creamy! You can try substituting it with plain Greek yogurt if you prefer.
How to make this dish:
- Preheat oven to 425℉. Line a baking sheet with parchment paper to prevent sticking. Place the quartered red bell pepper on a baking sheet, skin side down. Toss with 1 tbsp of olive oil. Roast for about 25 minutes or until the peppers begin to darken.
- While the peppers are roasting, heat 1 tbsp of olive oil in a pan on medium heat. Add the spinach and saute for about 2-3 minutes or until the spinach is wilted. Add the minced garlic and saute for about 1 minute. Turn off the heat.
- Turn the oven temperature down to 350℉. Chop the roasted red peppers but be careful as they will be extremely hot! You can allow the peppers a few minutes to cool down before chopping them. Next, in a medium bowl, add the peppers, the sauteed spinach and garlic, sour cream, cheddar cheese, Parmesan cheese and salt and pepper to taste. Mix until combined.
- Spray an oven-safe baking dish with cooking spray. Pour in the mixture. Sprinkle the top with the desired amount of cheddar and parmesan cheese.
- Place the dish in a preheated oven. Bake at 350℉ for about 10-15 minutes or until the cheese on top turns golden brown and the mixture begins to bubble.
What can I serve this dish with?
The thing that I love the most about this Spinach and Roasted Red Pepper Bake is that it is so versatile! It pairs amazingly with various foods and can be served as many different things, depending on what you’re aiming for.
Try stuffing this dish into a chicken breast then baking it. Yum! You can also serve it on top of a piece of baked chicken or even fish such as cod or salmon.
You can also experiment with this dish to serve as a casserole. Toss in some chopped chicken and add a breadcrumb topping on before baking to make it a complete meal.
Serve it over rice or pasta for a quick and easy weeknight meal for the family!
Make it a dip! Serve it with chips, crackers or raw veggies and serve it as a warm dip at your next party or get together.
Add different vegetables to this dish if you would like. Try different greens such as kale or collard greens instead of spinach. Add an onion or shallot, different colored peppers, artichokes, potatoes or any other veggie that you want!
Come up with your very own variation of this delicious side dish and leave a comment down below to let me know what you made and how it came out! I’d love to hear it!
Love this recipe? Check out this Roasted Red Pepper Soup recipe!
Spinach and Roasted Red Pepper Bake
Equipment
- 1 oven-safe dish
- 1 frying pan
Ingredients
- 2 tbsp olive oil divided
- 2 red bell peppers quartered
- 5 ounces fresh spinach
- 2 garlic cloves minced
- ¼ cup sour cream
- 2 tbsp parmesan cheese grated, plus more for topping
- ¼ cup cheddar cheese shredded, plus more for topping
- salt and ground pepper to taste
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper to prevent sticking. Place the quartered red bell pepper on a baking sheet, skin side down. Toss in 1 tbsp olive oil. Roast for about 25 minutes or until the peppers begin to darken.
- While the peppers are roasting, heat 1 tbsp of olive oil in a pan on medium heat. Add spinach and saute for about 2-3 minutes or until the spinach is wilted. Add garlic and saute for 1 minute. Turn off heat.
- Turn the oven temperature down to 350℉. Chop the roasted red peppers. In a medium bowl, add the peppers, sauteed spinach and garlic, sour cream, cheddar cheese, parmesan cheese and salt and pepper. Mix until combined. Spray an oven-safe baking dish with cooking spray. Pour in the mixture. Sprinkle the top with the desired amount of cheddar and parmesan cheese.
- Place dish in preheated oven. Bake at 350℉ for about 10-15 minutes or until the cheese on top turns golden brown and mixture begins to bubble.
Notes
- This dish will keep in an airtight container and stored in the fridge for up to 3-4 days.
- Try experimenting with this dish! Stuff it in chicken breast then bake. You can also try serving on top of a piece of baked chicken or fish such as cod or salmon.
- Add a breadcrumb topping before baking to make it a casserole. Toss in some chopped chicken or serve it over rice or pasta to make it a quick and easy weeknight meal.
- Serve it as a warm dip with chips, crackers or raw veggies.
- Switch up the veggies- add any vegetables that you want.