Name: Greek Stuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 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

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

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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!