Ingredients:
4 large bell peppers (any color)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 cups fresh spinach leaves, chopped
1 cup cooked quinoa or rice
1 cup crumbled feta cheese
1 teaspoon dried oregano
Salt and pepper to taste
Optional: ½ cup cherry tomatoes, halved
Instructions:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them well and set aside.
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
Remove the skillet from heat and stir in cooked quinoa or rice, crumbled feta cheese, dried oregano, salt, and pepper. If using cherry tomatoes, gently fold them in.
Stuff each bell pepper with the spinach and feta mixture, pressing down gently to fill completely.
Place the stuffed bell peppers in a baking dish and cover with foil.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops, if desired.
Serve hot and enjoy!
Nutrition Information (per stuffed bell pepper):
Calories: Approximately 220-250 kcal
Protein: Approximately 9-11g
Carbohydrates: Approximately 20-25g
Fat: Approximately 11-13g
Fiber: Approximately 5-6g
Please note that the nutrition information provided is approximate and may vary based on specific ingredients used and portion sizes.
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