Mediterranean Stuffed Peppers
Mediterranean Stuffed Peppers are a vegetarian dish that's full of fragrant spices and fresh flavor.
Servings: 4 servings
Ingredients
- 4 bell peppers, halved and seeds removed
- 2 cups cooked brown rice
- 2 teaspoons olive oil
- 1/2 cup diced red onion
- 1 teaspoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/4 cup tomato sauce
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup flat leaf parsley, chopped
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons sun-dried tomatoes, drained and chopped
- 1/3 cup chopped green olives
- 2 ounces feta cheese, cubed or crumbled
- 2 tablespoons fresh lemon juice
- Toasted pine nuts and more flat leaf parsley for topping optional
Instructions
- Preheat oven to 350° F. and spray the bottom of a 9x13 baking dish with cooking spray. Place the prepared peppers in cut-side up.
- In a large bowl combine the cooked rice, chickpeas, cherry tomatoes, sun-dried tomatoes, olives and feta. Season with salt and pepper then set aside.
- Heat a small skillet with the olive oil over medium-high heat. When the skillet is hot add in the red onion and sauté 2 minutes. Add in the garlic and spices and sauté another minute. Add in the tomato sauce and parsley and stir everything together cooking for another minute.
- Pour the mixture in with the rice and add in the lemon juice. Stir everything together until it's coated in the sauce. Taste for seasoning then divide the filling into the pepper halves.
- Cover loosely with foil and bake for 40-45 minutes. Remove the foil and bake for another 10-15 minutes. Serve immediately.
Nutrition
Calories: 279kcal | Carbohydrates: 48g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 477mg | Fiber: 8g | Sugar: 8g