Stuffed Peppers

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Protein-packed Stuffed Peppers gets great flavor from kalamata olives, pesto, chickpeas and feta.

While choosing ringer peppers, search for peppers that are splendid, glossy and firm. They shouldn’t have badly creased skin, weaknesses, or rotten stems. I lean toward red, orange, or yellow peppers; green peppers are unripe and have an undesirable, fairly severe taste. (Whenever left to completely age, green peppers will ultimately turn another variety, and the flavor will turn out to be progressively sweet.) Bell peppers save for as long as seven days in the cooler.

The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they’re tender-crisp.

Why to try Stuffed Peppers:

What I love about this recipe is that is full with protein and iron. As a veggie lover, I’m constantly asked where I get my protein and dinners like this are an ideal model. Each pepper packs an incredible 10 grams!

In addition to being so nutritious, fresh dill and lemon are a perfect match for creamy feta and fire roasted tomatoes. I’m telling you, just one bite will instantly transport you to the Mediterranean. They’re light yet satisfying, and perfect for summer. If you’re looking for a vegetarian meal that will satisfy everyone, this one is sure to be a hit! I hope you enjoy them as much as I do!

Stuffed Peppers Cooking Time:

In this recipe we’re baking them for 45 minutes all out: 35 minutes covered with foil so the peppers can marginally steam and become delicate, and afterward 10 minutes longer revealed, so the cheddar can get all brown and effervescent.

Tricks to get The Perfect Stuffed Peppers:

I like to cook the quinoa and lentils ahead of time so they just require 30 minutes to assemble the day of. You could likewise set up the whole dish early and hold on to prepare them until you are prepared to eat. I do that occasionally a day ahead of time and they are still similarly as good as when I cook them that very day.

Should I cook the peppers before stuffing them?

You can, but we prefer not to. The peppers are easier to fill when they’re still raw, and this way they still retain a little bit of texture after they’ve been baked. We like them to be tender, but not mushy!

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Stuffed Peppers Side Dishes:

I really recommend that you prepare a summer salad with these easy mediterranean stuffed peppers like green salad, pasta salad, or Mediterranean Chopped Salad. Or you can simply prepare a healthy juice.

Looking for more delicious inspiration? Follow Healthycookingtour on pinterest,twitter,instagram and tumblr.

Difficulty: Beginner Calories: 344 Best Season: Suitable throughout the year

Ingredients

Instructions

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  1. Preheat oven to 375ºF. Coat a foil-lined baking sheet with cooking spray.

  2. Heat oil in a medium-sized saucepan over medium heat. When hot, add onion and kosher salt; cook, stirring occasionally until onion softens, about 5 to 7 minutes. Add garlic to pan; cook, stirring, 30 seconds more. Add tomatoes and their liquid, quinoa, water and table salt to pan; stir well to combine. Increase heat to high and bring to a boil; reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes.

  3. Meanwhile, slice top off each pepper and remove core, ribs and seeds; reserve tops for another use. Make a thin slice across bottom of each pepper so it sits flat; place on prepared baking sheet.

  4. When quinoa is done cooking, stir in olives, chickpeas and pesto.

  5. Spoon about 1 cup quinoa mixture into each pepper; bake, uncovered, 25 minutes. Remove from oven and sprinkle each with 4 teaspoons feta; return to oven and continue cooking until feta is slightly melted, about 5 minutes more.

  6. Yields 1 stuffed pepper per serving.

Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 344
% Daily Value *
Total Fat 11g17%
Saturated Fat 3g15%
Sodium 1397mg59%
Total Carbohydrate 50g17%
Dietary Fiber 10g40%
Sugars 8g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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