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Greek Stuffed Peppers



As strange at is sounds to admit, stuffing vegetables has become a weird hobby of mine. I have truly become obsessed with them over the past few weeks because of how quick and easy they are to make.


If you’re ever in a pinch and want a quick lunch or dinner that is filling, healthy, and takes less than 20 minutes to prepare, then stuffed peppers are for you. Simply put, this is the easiest way to feel like you’re eating a fancy meal that took minimal effort. We are LIVING for that! This week, I stuffed my peppers with a Greek salad inspired mix and it turned out phenomenal.


Ingredients:


3 peppers of any color (I used red)

1 cup of spinach

1 cup of cherry tomatoes

2 cups of cooked cauliflower rice

¼ cup kalamata olives

½ cup of red onion

¼ cup feta cheese


Instructions:


  1. Preheat oven to 400°F.

  2. Cut your peppers in half taking out the seeds inside.

  3. Then, coat them in olive oil and add salt and pepper for seasoning. Place on a baking sheet and bake for 15-20 minutes.

  4. Meanwhile, coat a man of olive oil and place on the stovetop at medium heat.

  5. Add tomatoes, olives, and red onion to the pan to cook for between 3-5 minutes. Then, add in spinach.

  6. Lastly, add in 2 cups of cooked cauliflower rice and mix with salt and pepper.

  7. Once the peppers are finished cooking, use a spoon to scoop a generous amount of the vegetable mix in each pepper.

  8. Top the peppers with feta and serve!




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