In My Kitchen: Christine's Greek Style Stuffed Peppers
These are my Greek-style stuffed peppers. It is one of my favourite healthy weeknight meals. It is also a perfect serving for two people which is very convenient for me as I live on my own: I eat one serving and save the leftovers for an easy lunch the next day. You can also really change these up by incorporating many different kinds of flavours. This i are Greek-style, but you can change it up by using Mexican or Italian inspired ingredients or whatever your heart desires! There are also few dishes to clean—which helps keep things simple—and it is also a fun way to get your veggies in.
What I like about these stuffed peppers is that you can use either ground chicken or ground turkey, whatever you have on hand. This time I used ground chicken. I also just started growing my own dill, so I was excited to use it in this recipe! I tend to use two different coloured peppers to have a variety of flavour, my go-to are red and yellow peppers but this time I went for red and orange. It has lots of flavour and you can change it up with any toppings you like. I went with some garlic hummus, but I have also used sour cream and tzatziki sauce in the past.
- 2 Bell Peppers (any colour)
- 1/2 lb Extra Lean Ground Chicken
- 1 tsp Extra Virgin Olive Oil
- 1/4 cup Artichokes Marinated in Oil, diced
- 1 Small Tomato, diced (~1/4 cup)
- 1/2 cup Cooked Quinoa*
- 1 Lemon, juiced
- 2 tsps Crushed or Minced Garlic
- 1 – 2 tsps Fresh Dill
- pinch of Salt & Pepper
- 1/2 cup Shredded Part-Skim Mozzarella Cheese
- Tzatziki for dipping (optional)
- Pre-heat oven to 350F.
- On large cutting board slice bell peppers vertically, then gut of seeds. Transfer sliced peppers to oven-safe baking dish and cook for 20 minutes until just becoming tender – Set aside.
- While peppers cook, in large skillet heat olive oil over medium flame before adding in ground chicken, cooking until no pink parts remain (~10 minutes). Next, stir in all other ingredients except the cheese, then reduce flame to low and cover. Allow skillet to simmer for 5 minutes.
- Add a shallow layer of water to baking dish with peppers. Spoon filling into each tenderized pepper, then top with mozzarella cheese. Return to oven for another 20 minutes until cheese has melted and peppers are bubbling – Immediately plate and serve, topping with additional dill and pairing with tzatziki if desired.
* 1/4 cup dry quinoa + 1/2 cup water and/or chicken broth will yield the 1/2 cup cooked quinoa you need for this recipe – prepare as directed on quinoa instructions.
(Adapted from Wry Toast: https://bit.ly/39INzUd)