Preheat your oven to 375°F (190°C).

Prepare the bell peppers by cutting each in half lengthwise through the stem and removing seeds and membranes.

Drizzle olive oil in a baking dish and place the pepper halves cut-side up.

Sauté the onion in a large skillet over medium heat for about 5 minutes until softened.

Add the minced garlic and cook for an additional minute until fragrant.

Incorporate the chopped spinach into the skillet, cooking until wilted, about 3-5 minutes.

Remove the skillet from heat and let cool slightly.

Combine the wilted spinach mixture in a large bowl with feta cheese, quinoa or rice, sun-dried tomatoes, pine nuts, lemon juice, oregano, salt, and pepper.

Mix everything together until well blended.

Optional: Top with fresh herbs before serving.