Greek-Style Stuffed Peppers

Stuffed Peppers are so underrated!

Greek-Style Stuffed Peppers

Servings: 3
Time: 10 Minutes
Difficulty: easy
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Ingredients:

3 Bell Peppers

2 Cups cooked white rice

1 can garbanzo beans

1 cup sliced black olives

1/4 cup feta cheese

1/2 cup marinara sauce

2- 3 handfuls fresh spinach

Salt, Pepper, Oregano to taste

Directions:

Prep your bell peppers by cutting them lengthwise halfway and removing all the seeds in the middle. Arrange them in an oven safe casserole dish.
Add rice, beans, olives, marinara sauce, & seasonings to a large skillet over medium heat. Mix well and cook until warmed through.
Add spinach, mix well, and cook until the spinach is wilted.
Remove from heat and add feta. Mix well.
Fill each bell pepper half generously with the rice mixture.
Cover with aluminum foil and bake in a 425 degree oven for 20 – 25 minutes. Remove the foil and broil for a few minutes more.
Serve with a drizzle of balsamic glaze and mint to garnish.

Notes:

Sun Dried tomatoes, red onion, kalamata olives, and cherry tomatoes are all great additions to this recipe.

I didnt feel the need to use olive oil in the rice mixture but if you want a little extra something, EVOO never hurts!

Feel free to substitute white rice for cauliflower rice, orzo, quinoa, bulgar… etc etc.

This can be reheated in the oven or microwave the next day and comes out delicious either way.

I like my stuffed peppers a little crunchy on the outside but if you like them softer, add a few tablespoons of water to the bottom of the casserole dish before baking & cook them a little longer. The steam will help soften the peppers.

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These are such a perfect dish for meal prep, quick weeknight dinners, entertaining, potluck, picnics, etc etc etc. The best part is how easily they can be customized. Pizza Stuffed Peppers, Mexican Stuffed Peppers, Thanksgiving Stuffed Peppers, Breakfast Stuffed Peppers, and the list goes on.

Up next, we’re diving right into fall recipes and you know what that means… PUMPKIN STUFFED PEPPERS… hahah j/k! J/K! Maybe…