Meatless Mediterranean Stuffed Peppers

Jul 27, 2020

4 bell peppers, halved and seeds removed
2 cups cooked brown rice
2 teaspoons olive oil
½ cup diced white onion
1 tsp minced garlic
2 tsp dried oregano
½ tsp paprika
Sea salt and black pepper
¼ cup parsley chopped
1 cup chickpeas, rinsed and drained
1 cup fresh tomatoes, chopped
2 Tbs pesto
¼ low-fat feta cheese, cubed or crumbled
4 large eggs
¼ cup almond slivers, optional


  • Preheat oven to 350º and spray a 9×13 baking dish with olive oil cooking spray. Place
    the prepared peppers in cut-side up.
  • In a large bowl combine the cooked rice, chickpeas, tomatoes, pesto, and feta. Season
    with salt and pepper then set aside.
  • Heat a small skillet with olive oil over medium-high heat. When the skillet is hot add in
    the onion and sautés for 2 minutes. Add the garlic, spices, and parsley and sauté for
    another minute.
  • Whisk eggs in a bowl
  • Add the vegetable mixture and whisked eggs in with the rice. Stir everything together.
    Add salt and pepper and divide the filling into the pepper halves.
  • Cover loosely with foil and bake for 40-45 minutes. Remove the foil and bake for another
    10-15 minutes. After baking top with slivered almonds if desired. Serve immediately.

    Nutrition Info Per Half Bell Pepper: 8 total
    Calories: 148
    Protein: 6 g
    Fat: 6 g
    Carbs: 18 g

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