A healthy stuffed pepper for only 209 calories per serving! Adding a few distinct ingredients make this a Greek Style masterpiece!
This is probably the easiest stuffed pepper you will ever make. To eliminate the need for oil, all ingredients are mixed in a bowl together and poured into the pepper and then baked! Super easy, super tasty!
The hubby of mine is a big beef eater, not crazy about sun dried tomatoes or quinoa but I served this to him anyway. His only compliant was the onions. He wasn't crazy about the fact that the onions were a bit crunchy. He didn't even realize the quinoa was in there and since he isn't a fan of quinoa anyway, I didn't share it!
I've provided substitutions below but honestly I love them the way I shared the recipe. Make any substitutions for your family you like.
A Few Notes:
- You can saute the chopped onions in 2 teaspoons of oil for a more softer onion in the stuffed pepper.
- Quinoa must be cooked before adding it to the stuffed pepper. Follow package instructions to cook quinoa. You can also substitute the cooked quinoa for brown rice.
- You can use fresh spinach instead of frozen, but chop it first and saute it with the onion to wilt it.
- You can eliminate the sun dried tomatoes if you're not a fan, or substitute with roasted red peppers.
Greek Style Quinoa Chicken Stuffed Peppers
- 3 bell peppers halved
- ½ cup finely chopped onion
- 8 ounces ground chicken
- 1 egg beaten
- 10 ounce package frozen spinach thawed, squeezed dry
- 1 cup cooked quinoa
- ¾ cup crumbled feta divided
- ½ cup sun dried tomatoes drained, chopped
- 1 teaspoon salt
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- Optional:¼ teaspoon Cayenne pepper
- Toppings: feta scallions, marinara sauce, diced tomatoes
- Spray a 9 by 13 baking dish with nonstick cooking spray.
- Place sliced peppers, cut side down into the dish.
- Add ½ cup of water to bottom of dish, cover with plastic wrap and microwave on high for 2 minutes. (You can skip this step and just bake peppers for longer in the oven until tender.)
- Preheat oven to 350 degrees. In a large bowl combine onion, chicken, egg, spinach, and quinoa.
- Add ½ cup of feta, sun dried tomatoes and seasonings to the chicken mixture. Fill each pepper half with mixture and top with remaining feta cheese.
- Cover and bake for 30 minutes.
- Uncover and bake additional 15-20 minutes or until peppers are tender.
- Add additional toppings and serve!
*Recipe adapted from Ellie Krieger