Mediterranean Stuffed Peppers

Prep 20 min | Cook Time 30 min 

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INGREDIENTS:

• 4 large bell peppers, any color

• 1 cup cooked rice

• 1 onion, finely diced

• 2 cloves garlic, minced

• 1 tomato, diced

• 1/4 cup black olives, sliced

• 1/4 cup crumbled feta cheese

• 1/4 cup fresh parsley, chopped

• 2 tablespoons olive oil, plus more for drizzling

• 1 teaspoon dried oregano

• Salt and pepper to taste

• Optional: 1/4 cup pine nuts or sliced almonds

 

DIRECTIONS:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish, cut-side up.

2. Prepare the filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté until soft, about 3-5 minutes. Add the tomato, cooked rice, olives, oregano, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.

3. Combine the cheese and herbs: Stir the feta cheese and fresh parsley into the rice mixture until well combined. If using, add the pine nuts or almonds for extra crunch.

4. Stuff the peppers: Spoon the rice mixture into each bell pepper, packing it well. Place the tops back on the peppers or leave them off if you prefer a crispier top.

5. Bake: Drizzle a little more olive oil over the peppers and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the filling is heated through.

6. Serve: Let the peppers cool slightly before serving. They can be enjoyed on their own or with a side salad for a refreshing, complete meal.

 

Yield:

• 4  servings

 

Nutrients per serving:

U.S. nutrients per serving: Calories 250, Total Fat 12g, Saturated Fat 3g, Cholesterol 11mg, Sodium 320mg, Carbohydrate 30g, Fiber 5g, Sugars 8g, Protein 6g

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​Note: Nutritional content can vary based on ingredient choices and portion sizes. The provided nutrition facts are based on standard ingredients and serve as a general guideline.