Your Feedback is Appreciated
Grilled vegetable and feta-stuffed bell peppers
Garnish with fresh herbs like parsley or basil.
Drizzle with a balsamic reduction for added flavor.
4 large bell peppers (any color)
1 zucchini, diced
1 eggplant, diced
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 cup feta cheese, crumbled
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 cup cooked quinoa or cauliflower rice (optional, for serving)
Prepare the Grill: Preheat your grill to medium-high heat.
Vegetable Mix: In a large bowl, combine diced zucchini, eggplant, cherry tomatoes, and chopped spinach. Add olive oil, minced garlic, dried oregano, salt, and pepper. Toss until vegetables are evenly coated.
Grill the Vegetables: Place the vegetable mix on the preheated grill. Grill for 8-10 minutes, or until vegetables are tender and have a nice char. Stir occasionally for even cooking.
Prep the Bell Peppers: While the vegetables are grilling, cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with olive oil.
Stuff the Peppers: Once the vegetables are grilled, mix them with crumbled feta cheese. Stuff each bell pepper with the grilled vegetable and feta mixture.
Grill the Stuffed Peppers: Place the stuffed peppers back on the grill. Grill for an additional 5-7 minutes, or until the peppers are slightly charred and the cheese is melted.
Serve: Optionally, serve the stuffed peppers over a bed of cooked quinoa or cauliflower rice for an extra protein boost.
LEAVE A COMMENT
98% would recommend