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.
Greek Salad Stuffed Peppers
- 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.
If you’re like me, you really miss going out for a sandwich. Not some puny ham and cheese sandwich that you throw together at home because that’s what you have ingredients on hand to make. But a really good sandwich with crunchy vegetables, yummy meat, good quality cheese and bread. There are times I drive by a sandwich shop (there’s a Jimmy Johns right next to my usual grocery store) and wish I could go in. It’s amazing the things that I took for granted when I could eat them.
These stuffed peppers may not be a sandwich, but served along with a side of oven fries, I didn’t even miss the bread.
- 4 green bell peppers
- 1 tbps olive oil
- 1 white or yellow onion, sliced
- 1 pint cremini mushrooms, sliced
- 8 oz roast beef, chopped (I just use gluten-free lunch meat)
- 8 slices provolone
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- Cut the tops off of the peppers and clean out the seeds. Place the peppers right side up in a baking dish and lightly salt and pepper the inside of the peppers. Place in the oven and bake for 20 minutes or until the peppers just start to soften.
- While the peppers are baking, heat a medium size skillet to medium heat.
- Chop the pepper tops, discarding the stems.
- Coat the bottom of the skillet with olive oil and add the chopped pepper tops, onion and mushrooms, stirring occasionally. Continue to cook until the onions are translucent and only slightly crunchy. Add the roast beef and continue to cook until heated through. Salt and pepper mixture to taste
- When the peppers are softened, place half a slice of cheese in the bottom of each one, then fill the peppers about halfway with the beef and vegetable mixture. Top the mixture with a half slice of cheese then layer on the rest of the meat. Top each pepper with a slice of provolone and return the peppers to the oven.
- Bake for 10-15 minutes.
*When I made these along with the oven fries, the total bake time for the fries matched up with the peppers perfectly.