Greek Stuffed Peppers

bell peppers stuffed with quinoa

Photo by Marcus Nilsson

For your meat lovers, add ground beef or turkey.
Makes 4



  1. 1 of 1 Fill a large pot with an inch of water, add steamer insert and bring water to a boil and add peppers. Cover and steam 5 min. Remove to a rimmed baking sheet. Meanwhile, heat 2 tbsp EVOO in a large nonstick skillet over medium. Add shallots and cook 3 min. Stir in kale and cook 3 min. Add quinoa, salt and pepper. Remove from heat. Stir in 3/4 cup of feta, lemon juice and remaining 1 tbsp EVOO. Divide among peppers and sprinkle with remaining 1/4 cup feta. Broil 3 min.
Nutrition Information for Greek Stuffed Peppers
Servings Per Recipe: 4
Per Serving: 414 kcal cal., 21 g Fat, total, 7 g sat. fat, 43 g carb., 8 g fiber, 9 g sugar, 14 g pro., 664 mg sodium