Mediterranean Stuffed Peppers Recipes

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MEDITERRANEAN STUFFED PEPPERS



Mediterranean stuffed peppers image

Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
85g couscous
25g pine nuts, toasted
handful black olives, roughly chopped
50g feta cheese, crumbled
50g semi-dried tomato snipped, or handful cherry tomatoes, quartered
2 tbsp shredded basil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
  • Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

MEDITERRANEAN STUFFED PEPPERS



Mediterranean Stuffed Peppers image

For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 13

4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup Progresso™ chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) Progresso™ artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
1/3 cup chopped fresh basil leaves

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
  • In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
  • Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
  • Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
  • In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.

Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 7 g, TransFat 0 g

MEDITERRANEAN TURKEY-STUFFED PEPPERS



Mediterranean turkey-stuffed peppers image

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

Provided by Joe Wicks

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2 red peppers (about 220g)
1 ½ tbsp olive oil, plus an extra drizzle
240g lean turkey breast mince (under 8% fat)
½ small onion, chopped
1 garlic clove, grated
1 tsp ground cumin
3-4 mushrooms, sliced
400g can chopped tomatoes
1 tbsp tomato purée
1 chicken stock cube
handful fresh oregano leaves
60g mozzarella, grated
150g green vegetables (spinach, kale, broccoli, mangetout or green beans), to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15 mins.
  • Meanwhile, heat 1 tbsp olive oil in a large pan over a medium heat. Fry the mince for 2-3 mins, stirring to break up the chunks, then tip onto a plate.
  • Wipe out your pan, then heat the rest of the oil over a medium-high heat. Add the onion and garlic, stir-fry for 2-3 mins, then add the cumin and mushrooms and cook for 2-3 mins more.
  • Tip the mince back into the pan and add the chopped tomatoes and tomato purée. Crumble in the stock cube and cook for 3-4 mins, then add the oregano and season. Remove the peppers from the oven and fill them with as much of the mince as you can. (Don't worry if some spills out it - it will go satisfyingly crisp in the oven.) Top with the cheese and return to the oven for 10-15 mins until the cheese starts to turn golden.
  • Carefully slide the peppers onto a plate and serve alongside a pile of your favourite greens blanched, boiled or steamed.

Nutrition Facts : Calories 403 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.9 milligram of sodium

MEDITERRANEAN-STYLE STUFFED PEPPERS



Mediterranean-Style Stuffed Peppers image

This dish stuffed pepper dish uses fresh herbs, garden bell peppers, and fresh cod combined with Greek olives, Feta cheese, and red onions. It is bursting with fresh flavors!

Provided by gpg

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

1 medium lemon, halved crosswise
1 (1 pound) fillet cod, cut into 1/2-inch cubes
1 (8 ounce) package crumbled feta cheese
1 medium bell pepper, diced
1 small zucchini, cut in quarters lengthwise and then crosswise into thin slices
1 small red onion, diced
½ cup halved Kalamata olives
½ cup halved green olives
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste
1 tablespoon olive oil
4 medium bell peppers, tops cut off and seeded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
  • Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
  • Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
  • Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 16.6 g, Cholesterol 92.1 mg, Fat 23.3 g, Fiber 4.6 g, Protein 31.1 g, SaturatedFat 9.9 g, Sodium 1417.9 mg, Sugar 7.2 g

MEDITERRANEAN STUFFED BELL PEPPERS



Mediterranean Stuffed Bell Peppers image

This dish may be your main entrée served with Pita bread or other Mediterranean flat bread. If it is your main entrée, you may wish to allow two pepper halves per person depending on their appetite size. It is beautiful served as part of a buffet and lends itself well to a Brunch, Lunch or Dinner party. Prepare ahead for those busy days and pop it into the oven 45 minutes before your family dinner time. A side salad goes well with the peppers.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 large bell peppers, your choice of color, cut in half lengthwise, seeds and membrane removed
2/3 cup water
1 tablespoon butter or 1 tablespoon margarine
1/2 cup couscous
3/4 cup fresh tomato, diced
1/2 cup onion, chopped
12 kalamata olives, pits removed, chopped
1/3 cup feta cheese, crumbled
1 1/2 tablespoons of fresh mint, chopped
2 garlic cloves, finely chopped
1 teaspoon hot pepper flakes (optional)
salt & pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 375°F.
  • Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
  • In a bowl combine all the ingredients except peppers and Parmesan cheese.
  • Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
  • Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
  • Return to oven for an additional 15 minutes.
  • If not golden on top place under broiler for a minute or two but be careful that they don't burn.

Nutrition Facts : Calories 399.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 643.5, Carbohydrate 52, Fiber 7.5, Sugar 8.5, Protein 14

MEDITERRANEAN STUFFED PEPPERS



Mediterranean Stuffed Peppers image

Provided by Danae Halliday

Categories     Dinners

Time 1h15m

Number Of Ingredients 19

4 bell peppers, halved and seeds removed
2 cups cooked brown rice
2 teaspoons olive oil
1/2 cup diced red onion
1 teaspoon minced garlic
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1/4 cup tomato sauce
Kosher salt and fresh ground black pepper to taste
1/2 cup flat leaf parsley, chopped
1 cup canned chickpeas, rinsed and drained
1/2 cup cherry tomatoes, halved
2 tablespoons sun-dried tomatoes, drained and chopped
1/3 cup chopped green olives
2 ounces feta cheese, cubed or crumbled
2 tablespoons fresh lemon juice
Toasted pine nuts and more flat leaf parsley for topping (optional)

Steps:

  • Preheat oven to 350° F. and spray the bottom of a 9x13 baking dish with cooking spray. Place the prepared peppers in cut-side up.
  • In a large bowl combine the cooked rice, chickpeas, cherry tomatoes, sun-dried tomatoes, olives and feta. Season with salt and pepper then set aside.
  • Heat a small skillet with the olive oil over medium-high heat. When the skillet is hot add in the red onion and sauté 2 minutes. Add in the garlic and spices and sauté another minute. Add in the tomato sauce and parsley and stir everything together cooking for another minute.
  • Pour the mixture in with the rice and add in the lemon juice. Stir everything together until it's coated in the sauce. Taste for seasoning then divide the filling into the pepper halves.
  • Cover loosely with foil and bake for 40-45 minutes. Remove the foil and bake for another 10-15 minutes. Serve immediately.

Nutrition Facts : Calories 279 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 477 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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