I love stuffed peppers. But almost every stuffed pepper recipe I’ve ever seen calls for tomatoes in some form or another. They also usually take an hour or more to bake, which is longer than I want to wait. One day the thought struck me that I could take the typical ingredients of a Greek salad–minus the tomatoes of course–mix in some brown rice and stuff the peppers with the mixture. It took some finagling, but I’ve come up with a recipe that I really love.
- 4 bell peppers, cut in half and seeded
- 1 tablespoon olive oil
- 1 small onion, chopped
- 8 oz-fresh spinach
- 2 garlic cloves, minced (or just used the jarred stuff)
- 1 cup roasted red pepper, chopped (I use the jarred deli strips.)
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup feta, crumbled
- 1 teaspoon dried oregano
- 4 tablespoons Greek salad dressing
- 2 cups brown rice, cooked
- salt and pepper to taste
- Preheat the oven to 350 degrees.
- Place bell pepper halves in a 9×13 cut side up and lightly salt, bake for 20 minutes.
- In the meantime, in a large skillet over medium heat, add olive oil and saute the onion until translucent.
- Add the spinach and garlic to the skillet, turn the spinach frequently, cooking until the spinach is wilted.
- Once the spinach has wilted remove from heat and mix in the remaining ingredients. Taste mixture and add salt and pepper to taste.
- Fill the pepper halves with spinach and rice mixture and return to oven.
- Bake for another 20 minutes or until filling is heated through.
- Serve immediately.
Here is a picture of the filling by itself…it would make a good side dish without the pepper.