Mediterranean Stuffed Peppers
Ingredients
Peppers
- 3 red or yellow bell peppers
- 1 tsp. plus 1 tbs. extra-virgin olive oil, divided
- 1 cup diced red onion
- 2 cloves garlic, minced
- 1 cup cooked couscous, quinoa, or rice
- Half of a 10-oz. package frozen spinach, thawed and drained
- 1 15-oz. can white beans, drained and rinsed
- 1 15-oz. can fire-roasted diced tomatoes
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley
Cucumber Tzatziki Sauce
- 1 cup soft tofu
- 1/2 lemon, juiced
- 1/2 cup diced cucumber
- 1 tsp. dried dill
- 1 tsp. dried parsley
- 1 small garlic clove, minced
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Directions
This recipe originally appeared in the March 2020 issue of Experience Life, Life Time’s whole-life health and fitness magazine.
Photography by Allie Lehman
Thoughts to share?
ADVERTISEMENT
More Like This
Homemade Gyros
Easy to make and keep on hand in the freezer, gyros taste better when made a day ahead, and the loaf will slice better when chilled overnight. Serve with a cucumber yoghurt sauce and roasted spring potatoes, roasted cauliflower cous cous, or salad greens.
Grilled Pepper Salad
This colorful Italian salad is a cinch to make at home — and beats jarred peppers any day.
Curried Vegetables
This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.
This Post Has 0 Comments