Greek stuffed peppers recipe
Makes 4 servings
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 cups fresh spinach
- 4 bell peppers
- 1 (15 oz.) can garbanzo beans, rinsed and drained
- ½ cup sundried tomatoes in olive oil
- 1 clove garlic, minced
- 4 oz. feta cheese crumbles
- Sliced Kalamata olives*, optional
Preheat oven to 375°. In a small saucepan, prepare quinoa according to package directions, substituting broth for water. Meanwhile, wash and core peppers. Cut any remaining pepper from the core and set aside. On microwave-safe plate, microwave peppers for 5-10 minutes or until slightly soft.
In a small food processor or blender, combine tomatoes, garlic and pepper remnants and process until chopped finely. When quinoa is cooked, immediately add spinach. Stir spinach into hot quinoa and cover with lid, allowing spinach to wilt. Add tomato mixture and half the feta cheese (I also sprinkled liberally with garlic and onion powder and a little fresh cracked pepper). Mix thoroughly.
Transfer peppers from plate to prepared baking dish. Stuff with quinoa-tomato mixture. Top with remaining feta crumbles. Bake for 30-40 minutes or until heated through.
Nutrition analysis per serving: 510 calories, 18 g fat, 20 g protein, 63 g carbohydrate, 14 g fiber and 790 mg sodium