Long ago, back when I was still living with the rooms, we did meatless Monday pretty regularly. Vegetarian dinners were pretty common in our apartment. I kind of miss that. While the hubs is open to eating pretty much anything for dinner, he feels pretty strongly about it including meat. Every now and again I’ll create something vegetarian, and I know it was a hit with him if he doesn’t mention the lack of meat.
These stuffed peppers definitely hit that bar. Hubs actually liked them so much he took leftovers into work for lunch the next day, which he rarely does! Also, with the beans, cheese and yogurt – they still have plenty of protein in there. Would highly suggest these – they’re super tasty, low fat, high protein and full of great vitamins and minerals.
Greek Stuffed Peppers
1 c rice
2 c water
2/3 c sweet onion, diced
1 bunch parsley, minced
10 large green olives (I used jalapeno stuffed)
1-2 tsp capers, chopped
½ pimento pepper, chopped
4 cloves garlic, minced
2 Tbs lemon juice
2 Tbs water
1 can tomato sauce
½ tsp dry dill
Dash black pepper
1 can white beans, drained and rinsed
½ c fat free feta
5.3 oz plain greek yogurt
3-4 sweet bell peppers
Combine rice and water and cook on medium for about 35 minutes, stirring occasionally, until water is gone and rice is cooked.
In a medium sauce pan with a touch of olive oil combine 3-4 Tbs of the diced onion, 1/3 of the minced parsley, 4 green olives – chopped, capers, pimento, and 2 minced garlic cloves. Saute over medium heat for about 6-8 minutes. Add the can of tomato sauce and rinse the can with the lemon juice and 2 Tbs water, pouring that into the sauce pan as well. Bring to a low simmer and allow to cook on very low while you work on the filling.
Pre-heat oven to 400ᵒ.
Once the rice has cooked, mix in the remaining onion, parsley, 6 green olives – sliced, dill, black pepper, white beans, feta and greek yogurt.
Slice the bell peppers in half (now I only used 2 peppers in real life, but I did a heavy stuffing and there was quite a bit of filling left over – so this recipe could easily stuff 3 or 4 peppers). Fill the pepper halves with the rice mixture and place in a casserole dish. Pour the tomato sauce over top of the filled peppers.
Bake for 35 – 45 minutes, or until the peppers get soft.
4 Servings – 1 servings (estimated): 416 Calories, 5g Fat, 75g Carbs, 11g Fiber, 25g Protein