Stuffed Bell Peppers with Feta and Vegetables (Page 2 ) | February 23, 2025

Annonce:

Prepare the Filling:
In a pan over medium heat, sauté the onion, carrots, and zucchini until soft (about 5 minutes).
Season with salt, black pepper, and paprika, then remove from heat.
In a bowl, mix the sautéed vegetables, diced tomato, crumbled feta, shredded cheese, Greek yogurt, and fresh parsley.
Stuff the Peppers:
Preheat the oven to 360°F (180°C).
Place the pepper halves on a baking tray, cut side up.
Spoon the vegetable and cheese mixture into each pepper.
Bake:
Bake in the preheated oven for 35 minutes, or until the peppers are tender and the cheese is golden.
Prepare the Yogurt Sauce:
In a small bowl, mix Greek yogurt, tomato paste, chili sauce, pickled cucumber, fresh parsley, and dill.
Stir until smooth and refrigerate until ready to serve.
Serve:
Remove the peppers from the oven and serve warm with a dollop of the yogurt sauce.

Serving Suggestions

Serve with a side of crusty bread or pita.
Pair with a light green salad for a complete meal.
Enjoy with quinoa or rice for extra heartiness.
Drizzle with extra olive oil and a sprinkle of chili flakes for a spicy kick.
Cooking Tips

For extra flavor, roast the bell peppers first before stuffing them.
Use a mix of cheeses for a richer taste.
If you prefer a meat version, add cooked ground chicken or turkey to the filling.
To make it vegan, swap feta for vegan cheese or mashed tofu.
Nutritional Benefits

Bell peppers are rich in vitamin C and antioxidants.
Feta cheese provides protein and calcium for bone health.
Zucchini and carrots add fiber and essential vitamins.
Greek yogurt supports gut health with probiotics.
Dietary Information

Vegetarian: Yes
Gluten-Free: Yes
Dairy-Free: No (can be made with dairy-free cheese and yogurt)
Low-Carb: Yes
Nutritional Facts (Per Serving, Approx. 4 Servings)

Calories: 220 kcal
Carbohydrates: 12g
Protein: 10g
Fat: 14g
Fiber: 4g
Sugar: 6g
Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze before baking for up to 1 month. Bake directly from frozen, adding 10 extra minutes.
Reheating Tip: Warm in the oven at 350°F (175°C) for 10 minutes.
Why You’ll Love This Recipe

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