Ingredients
Equipment
Method
Preparation Steps:
- Start by preheating your oven to 375°F (190°C). While the oven heats, carefully slice the tops and bottoms off the bell peppers. This will allow them to stand upright and be easily stuffed. Remove the seeds and membranes from the inside, ensuring they are clean and ready for filling.
- If you are using brown rice, cook it according to package instructions. If you’re opting for frozen cauliflower rice, simply heat it according to the package directions. Set aside once cooked.
- In a large skillet, heat 4 teaspoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Next, add the chopped mushrooms to the skillet, cooking until they release their moisture and become tender, about another 5-7 minutes.
- Sprinkle in the Greek seasoning and add fresh ground black pepper to taste. Stir to combine and allow the flavors to meld for an additional 2 minutes. Remove from heat.
- In a mixing bowl, combine the sautéed mushroom and onion mixture with the cooked brown rice (or cauliflower rice) and crumbled feta cheese. Mix well until all ingredients are evenly distributed.
- Carefully spoon the filling into each prepared bell pepper, packing it tightly but not overstuffing. Place the stuffed peppers upright in a baking dish.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.
Notes
- For a lower-calorie option, substitute the feta cheese with a low-fat cheese or omit it altogether.
- Incorporate additional vegetables like spinach, zucchini, or kale into the filling for extra nutrients.
- Use quinoa instead of brown rice for a protein-packed alternative.