Ingredients
- 4 large bell peppers, tops sliced off and seeds removed
- 2 cups cooked brown rice
- 1 1/2 cups cooked, chopped chicken breast
- 1 cup fresh baby spinach
- 1/2 cup crumbled feta cheese (plus 2 tablespoons for topping)
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F and coat a baking dish with cooking spray.
- Arrange the bell peppers cut side up in the baking dish.
- In a large bowl, mix together the brown rice, chicken, spinach, 1/2 cup feta, olives, sun-dried tomatoes, olive oil, vinegar, basil, oregano, salt, and pepper until well combined.
- Spoon the mixture into the prepared peppers, packing it in gently.
- Place the tops on each stuffed pepper.
- Bake for 40–45 minutes, or until the peppers are softened and tender.
- Remove from oven, sprinkle with remaining 2 tablespoons of feta, and serve immediately.
Notes
- You can substitute quinoa or couscous for the brown rice if preferred.
- Use rotisserie chicken for a quicker prep.
- These peppers reheat well and make excellent leftovers for lunch the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Lactose
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
