MEDITERRANIAN STUFFED PEPPERS

I MADE THESE STUFFED PEPPERS GLUTEN FREE BY SUBSTITUTING QUINOA FOR ORZO!

 

MEDITERRANIAN STUFFED PEPPERS -1

4 large red peppers, halved lengthwise, seeded and cored
1 ½ cups quinoa
28 oz can diced tomatoes
1 cup pitted black olives, halved
8 oz feta cheese block, crumbled
1 ½ lbs chicken breasts, grilled and cut into bite-sized pieces
½ cup Kraft Greek Dressing with Feta and Oregano

Coat 13” X 9” baking dish with non-stick spray. Place pepper halves in bottom. Cook quinoa according to directions. In large bowl, combine quinoa and next three ingredients. Meanwhile, grill chicken, cut up and add to quinoa mixture. Drizzle Greek dressing over top and mix well. Stuff peppers. Bake 350 degrees F 40-50 minutes.
*Feta crumbles are likely fine but some sources say they may have wheat starch added to prevent clumping. Kraft uses potato starch in their shredded blends.

 

 

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VEGETARIAN STUFFED PEPPERS IN THE CROCK POT

VEGETARIAN STUFFED PEPPERS

4-5 peppers (any color or variety) seeded
1/2 cup chopped onion
2 cups instant brown rice (uncooked)
1 (15oz) can black beans, rinse and drain
1 (15oz) can kidney beans, rinse and drain
1 (28oz) can diced tomatoes (can use with spices)
1/2 cup water
1 cup shredded pepper jack cheese
1 cup frozen corn, thawed
2 tbsp minced garlic
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic salt
1/2 tsp red pepper flakes
1/2 tsp cilantro
1/2 cup salsa (mild, medium or hot – your preference

Mix altogether and stuff peppers. Top each with a chunk of pepper jack cheese and 2 tbsp salsa. Place in crock pot with 1/4 cup water. Cook on LOW 5-6 hours.

Serves 5:

Per Serving: 383 calories; 61g carb; 8g fat; 21g protein; 1193g sodium; 14g sugar

SO EASY STUFFED PEPPERS

Stuffed Peppers (4)

MAKING THESE IN THE CROCK POT KEEPS THE HEAT DOWN ON THESE HOT SUMMER DAYS!

4 green peppers (mine were small so I used 5)
1 pound 96% lean ground beef
1 (15oz) can lentils slightly drained
1/2 onion, diced
1 garlic clove, minced
1 cup uncooked instant brown rice
1 cup frozen peas
1 1/2 cups spaghetti sauce, divided
4 oz shredded cheddar cheese

Remove tops, core and seed peppers. In medium bowl mix remaining ingredients with 1 cup spaghetti sauce and cheese. Fill peppers with mixture. Pour 1/2 cup spaghetti sauce plus 1/2 cup water into slow cooker. Stand pepper upright in slow cooker and cover. Cook on LOW 5-7 hours (HIGH 2 1/2-3 1/2 hours).

I like them with extra sauce and grated parmesan cheese!