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Healthy Recipes

Looking for a perfect recipe for tonight’s dinner, or need something healthy and delicious to take to a friend’s house for a party? Crafted by our award-winning chefs, and built on the nutritional foundation developed by Dr. Cederquist, these recipes are exactly what you’re looking for!

Greek Stuffed Peppers Recipe

We've taken this recipe a step further and created a video for you to follow along with! So get packing and send your taste buds some Mediterranean flavor with our Greek-inspired stuffed peppers recipe. This healthy and easy-to-make recipe adds a twist to traditional stuffed peppers.

Greek Stuffed Peppers Recipe


This healthy and easy-to-make recipe adds a twist to traditional stuffed peppers and will leave your worry-less about your healthy lifestyle. This recipe yields 8 servings and each serving contains 8g of protein and only 170 calories! We have to give kudos to our team of chefs for this delicious recipe!

Nutrition Per Serving

Yield: 8 Servings (1/2 pepper)
Calories: 170
Protein: 8g
Net Carbohydrate: 17g
Total Carbohydrate: 22g
Fiber: 5g
Total Fat: 7g
Saturated Fat: 2g

Ingredients

4 large Red Bell Peppers, halved and de-seeded
1 cup Quinoa
2 cups Vegetable Stock, reduced sodium
½ cup Red Onion, chopped
3 Garlic Cloves, minced or finely chopped
1 can (15 oz) Cannellini Beans, rinsed and drained
¼ cup Kalamata Olives, pitted and chopped
1 bag (5-6 oz) Baby Spinach
4 oz (approx. 1 cup) Feta Cheese, crumbles
1 teaspoon Oregano, dried
1 Lemon
1 tablespoon Olive Oil
¼ teaspoon Black Pepper

Instructions

1. Heat a small sauce pot over medium heat. Add quinoa and vegetable stock. Once it begins to boil, stir briefly, reduce heat to simmer and cover. Cook for 20 minutes.
2. After 20 minutes, check to ensure liquid has absorbed then remove from heat and allow to rest for 10 minutes, covered, before fluffing with a fork.
3. While quinoa is cooking, preheat oven to Low Broil.
4. Place bell peppers, skin side down on a sheet pan and spritz with olive oil and add a pinch of sea salt and black pepper to each half and set aside.
5. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add red onion and cook, stirring occasionally until soft, about 6 minutes.
6. Add garlic and cook an additional minute. Add Cannellini beans, oregano and black pepper. Cook approximately 5 minutes.
7. While bean mixture is cooking, place peppers under the broiler for about 3 minutes, then flip and continue to boil another 3 minutes. Once finished, remove from oven and set aside.
8. Add baby spinach leaves to bean mixture in skillet. Gently toss until leaves begin to wilt. Add Kalamata olives and cooked quinoa. Continue to stir all items together until evenly incorporated.
9. Add half of the feta, fresh squeezed lemon juice and stir once more to combine.
10. Spoon mixture into peppers, evenly filling. Sprinkle tops with remaining feta and place under the broiler until the feta begin to brown, about 3 minutes.

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