Ingredients
Scale
- 4 bell peppers, halved and seeded
- 2 garlic cloves
- 4 cups fresh baby spinach
- 3 tbsp olive oil, divided
- 1 packet 90 second white rice, cooked
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup marinated artichokes, chopped
- 1/4 cup kalamata olives, halved
- 15 oz chickpeas, drained, rinsed
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 2 oz crumbled feta
- 2 cups shredded mozzarella
- 1/2 cup tzatziki
Instructions
- Preheat oven to 350 degrees.
- Place halved and seeded bell peppers in casserole dish, set aside.
- In a large skillet, heat one tablespoon of the olive oil, minced garlic and baby spinach.
- Cook until spinach has wilted, about 3 minutes.
- Add to skillet, the rice, sundried tomatoes, marinated artichokes, kalamata olives, chickpeas, dried oregano and garlic powder.
- Drizzle with remaining olive oil, stir and heat through, about 2 – 3 minutes.
- Then stir in the crumbled feta.
- Stuff each pepper half with the rice mixture.
- Top with shredded mozzarella,
- Bake for 25 – 30 or until cheese is melted.
- Remove from oven and serve topped with tzatziki.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek