Healthy Mediterranean Stuffed Peppers (Low-Carb Busy Girl Dinner!

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is low-carb and nutrient-dense.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a similar briny flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and healthy fats.

Preheat the oven to 400°F.

Wash the bell peppers, cut the tops off, and remove the seeds.

Bring water to a boil and add the red peppers, covering the pot with a lid for 5 minutes.

After 5 minutes, remove the peppers and place them on towels to drain.

Heat a pan over medium-high heat and add 1 tablespoon of olive oil.

Add the leeks and garlic to the pan and cook for about 1 minute until bubbling.

Add half of the spinach to the pan, allowing it to wilt before adding the rest.

Once the spinach is wilted, remove the pan from heat.

In a bowl, combine the cooked spinach mixture with dill, parsley, mozzarella, parmesan, cream cheese, and a pinch of salt.

Stuff the mixture into the prepared bell peppers.

Grease a baking pan with olive oil and place the stuffed peppers inside, adding the tops back on.

Drizzle the stuffed peppers with olive oil and bake in the oven for 25 to 30 minutes.

While the peppers are baking, prepare the chicken by flattening it with saran wrap and seasoning with salt, onion powder, and garlic powder.

Cook the chicken in a pan over medium-high heat with 1 tablespoon of olive oil for 4 minutes on each side.

Once the peppers are done baking, serve them with the cooked chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens