Vegetarian Greek Stuffed Peppers
Vegetarian Greek Stuffed Peppers – something new for the #MeatlessMonday rotation!
In our house, we typically prepare a couple vegetarian meals each week. These meals are typically things like pasta, bean tacos (or some kind of Mexican food), lentil curry, or sandwiches.
The recipe for these Greek stuffed peppers came about because I was looking for something new to throw into our regular mix, and we had some kalamata olives and feta cheese in the fridge. INSPIRATION STRUCK!
We also had some key pantry staples on-hand: canned garbanzo beans (aka chickpeas), canned diced tomatoes, brown rice. Oh, and of course SPICES are the meal time heroes!
All kinds of flavor and color…
Who doesn’t love garlic, lemon, and salty cheese?! It’s one of the top flavor combos out there, in my opinion! Plus, all the colors in these stuffed peppers make them a feast for the eyes…and we eat with our eyes first, right?
Cook’em up! Try’em out! I’d love to know what you think!
Full of flavor and color, these stuffed peppers are a satisfying meatless meal!
- 6 sweet bell peppers
- 1 cup cooked brown rice
- 1 can garbanzo beans drained and rinsed
- 1/2 15-oz can petite diced tomatoes drained well
- 1-2 cloves of garlic
- 1/3 cup crumbled feta
- 1/3 cup kalamata olives chopped
- large handful baby spinach chopped
- 3 tbsp pinenuts
- juice of 1/2 lemon
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- pinch salt & pepper
- 1/3 cup shredded mozzarella or parmesan
Preheat oven to 375F.
In a large bowl, mix together the rice, drained garbanzo beans and diced tomatoes, feta, olives, chopped spinach, and pine nuts.
Crush and mince garlic; add to the rice mixture. Add lemon juice, olive oil, dried oregano, and red pepper flakes. Taste, then add salt and pepper to season to your liking.
Wash and dry all six bell peppers. Cut off the tops and remove the pith and seeds.
Stand up all six peppers in a baking dish. If they are wobbly, slice off a small piece of the bottom of the pepper to get it to stand up. Fill each pepper with the rice mixture to the top.
Cover the peppers with foil and bake for 40 minutes, until peppers are mostly soft.
Turn up the oven to 425F. Remove foil and top peppers with shredded cheese. Bake for another 10-15 minutes until cheese is melted and bubbly.
- You can use approximately 1/2 pound of browned ground turkey or chicken in place of chickpeas if you want to make these peppers non-vegetarian.
- To cut down on cooking time, cut each pepper in half lengthwise, place the halves cut-side up, and fill with the mixture. Cooking time can be reduced approximate by 10-15 minutes before the cheese is added.