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Stuffed peppers are a great food to prep ahead and keep on hand for lunches. Choosing a low fat meat, and adding spices accordingly keep this meal flavorful and healthy! This recipe is for a greek inspired, but we encourage you to use this as a base and switch up the ingredients to enjoy many different versions of this meal!

6-8 large bell peppers

1 lb ground meat

Spinach or green mix

Fresh Herbs such as oregano, parsley, and rosemary

1 Can of crushed or diced tomatoes

Onion – Roughly Chopped

2 Garlic cloves – Minced

4 oz Feta Cheese – crumbled

1/2 cup Kalamata Olives – chopped

1 cup rice

1 cup quinoa

Directions: Cook the quinoa and rice according to the packaging, and then set aside to cool. While the quinoa and rice is cooking, heat a large wok or pan to a medium-high heat. Cook the ground meat of choice until well done. Transfer to a large mixing bowl.

Chop up all the veggies. Add some olive oil to the pan used to cook the meat. Sauté the onion and garlic. After it becomes fragrant, add in the greens. Allow to cook for a few minutes and then remove from heat. This may be added to the mixing bowl.

Once the rice and quinoa are done cooking, the remaining ingredients may be assembled. Mix the quinoa, rice, canned tomatoes, feta, spices, and kalamata’s into the mixing bowl.

Carefully remove the cores of the bell peppers and discard or compost them. Using a spoon, stuff the peppers with the mixture. If you plan on microwaving these for convenience, it takes approximately 6 minutes to soften up the pepper. They take 30 minutes to an hour to soften in the VitaClay, and approximately an hour in the oven at 375 F.

We hope you enjoy this recipe and are inspired to keep making meals at home!