Paleo-Vegetarian Roasted Stuffed Bell Peppers: Spinach, feta cheese and chickpeas

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During a recent and rare trip to Costco, I picked up a giant bag of sweet colored peppers because they looked so pretty. Unfortunately, the only person who eats peppers in my household is me. LOL loves them but they do not love him back and Viyan is not a fan (except in Pav Bhaji). I wanted to use the pepper and come up with a healthy grain-free recipe for it.  And recently, I have been craving Greek food and so voila, Greek style grain-free stuffing for the pepper. Very simple, attractive, and tasty dish. On a side note, Costco also carries one of the purest and reliable olive oils in the country. Fortunately for those of us who don’t live near a Costco, Costco brand Kirkland olive oil is available on Amazon and ships free for Prime members.

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Slice the top, scoop out the seeds, and make a nice bowl

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Chop spinach, green onions, and garlic.

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Fill the pepper with stuffing and top with feta cheese

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Roast the stuffed pepper to perfection. Feta won’t melt but brown.

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Dig in and enjoy!

Ingredients

  • Pepper: 1
  • Chopped Spinach: 1 cup packed
  • Cooked chickpeas: 1/2 cup
  • Chopped green onions: 2 tbsp
  • Chopped tomato: 1 tbsp
  • Garlic: 1 clove minced
  • Fresh basil: 3-4 leaves (you can substitute with dried basil but I really growing fresh herbs on your windowsill)
  • Feta cheese: 2 tbsp; skip if you want to go vegan. Remember to add a little more salt to the stuffing if you skip the feta cheese.
  • Olive oil: 1 tbsp
  • Salt: two pinches
  • Ground black pepper: to taste

Preparation

  • Heat oven to 350 F.
  • Chop all the veggies. I love a ceramic knife because it prevents the veggies from discoloring.
  • Slice the top of the bell pepper and scoop out the seeds and making it a nice little bowl.
  • Season the pepper with 1/2 tbsp olive oil, salt, and pepper.
  • Place the pepper face down on a cookie sheet and roast it for ten minutes.
  • In the meanwhile, place a skillet on medium high and heat the rest of the olive oil.
  • Add all the veggies but the tomatoes and stir to coat with the olive oil.
  • Wait for the spinach to wilt; this should take about 2 minutes.
  • Add the cooked chickpeas, tomatoes salt and pepper and cover the skillet with lid.
  • Let the mixture cook for 2-3 minutes.
  • Take skillet off the stove and add the torn up basil leaves and mix
  • Stuff the pepper with the mixture and top with feta cheese
  • Roast it in the oven for 15-20 minutes.
  • Dig in and enjoy.

Variations

  • You can slice the pepper in halves or use smaller sweet peppers and this dish will make an awesome party appetizer.
  • You can make endless variations of the stuffing depending on what you are in the mood for. For example, make it Mexican style by stuffing it with black beans and spinach and serve it with sour cream on top. Or white kidney beans, spinach and dill. If you are a fan of pesto, stuff it with quinoa, pesto and artichoke. I am getting quite inspired to try the variations and post them one by one. I still have the giant bag of bell peppers!
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This entry was posted in Paleo vegan, Paleo Vegetarian, Recipes, vegetarian recipe and tagged , , . Bookmark the permalink.

2 Responses to Paleo-Vegetarian Roasted Stuffed Bell Peppers: Spinach, feta cheese and chickpeas

  1. heather426 says:

    yum! love chick peas and peppers. I will try this!

    Liked by 1 person

  2. Pingback: A YEAR OF GARDENING IN SAN DIEGO: A RECAP | Next Step to Nirvana

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