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Greek Stuffed Peppers with Cheese & Olives

Savory Greek Stuffed Peppers with Cheese & Olives Delight

Delightful Greek Stuffed Peppers with Cheese & Olives, a vibrant low-carb vegetarian dish bursting with flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 peppers
Course: Dinner
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 6 Romano, Anaheim, or Poblano Peppers Choose shiny, firm ones for best results.
For the Filling
  • 8 oz Feta Cheese Crumbled; goat cheese can be a delightful substitute.
  • 2 tablespoons Greek Yogurt or Sour Cream Adds richness; low-fat versions work great too.
  • 6-8 oz Mozzarella Cheese Shredded; melts beautifully and provides mild flavor.
  • 2 Scallions Thinly sliced; swap with chives if preferred.
  • to taste Black Pepper Freshly cracked; adjust according to preference.
  • 10-12 Kalamata Olives Pitted and chopped; feel free to replace with green olives.
  • 1-2 tablespoons Fresh Mint or Parsley Finely chopped; dill is a lovely alternative.
For Drizzling and Sauce
  • Olive Oil For drizzling; enhances roasting flavor.
  • Balsamic Vinegar Optional for garnish; can be omitted if desired.
  • 1 jar Marinara Sauce 24oz/680g; homemade or store-bought works well.
  • 2 Roasted Red Peppers To be blended into the sauce; adds sweetness and depth.

Equipment

  • oven
  • Baking Tray
  • mixing bowl
  • saucepan

Method
 

Instructions
  1. Preheat the oven to 475°F (250°C).
  2. Prepare the peppers: Rinse under cool water, dry gently, and make a slit down the side to remove seeds.
  3. Create the filling by mixing all the filling ingredients in a bowl until well combined. Season to taste.
  4. Stuff the peppers with 1-2 tablespoons of the creamy filling and arrange them in a baking tray. Drizzle with olive oil and sprinkle with salt.
  5. Roast the peppers in the preheated oven for about 25 minutes or until tender and slightly charred.
  6. Prepare the sauce by blending the marinara and roasted red peppers until smooth. Warm this mixture in a saucepan over low heat.
  7. Serve by pouring the sauce onto a large platter, placing the roasted peppers on top, and drizzling with balsamic vinegar.

Nutrition

Serving: 1pepperCalories: 220kcalCarbohydrates: 8gProtein: 9gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 80mgCalcium: 250mgIron: 2mg

Notes

Top with extra crumbled feta for added flavor boost.

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