As the Northeast continues to get blanketed with one wintry blizzard after the next, I’ve become quite the expert at coming up with hot, oven baked dishes.
Buried under six feet of snow, there is not much else to do but cook and not much else to crave but warm comfort food.
The silver lining is that I came up with these vegetarian Greek stuffed peppers, which are delicious and really, really flavorful.
All of the flavor comes from the combo of tasty Greek-inspired ingredients: chopped tomatoes, spinach, dried oregano, crunchy pine nuts and plenty of crumbled feta cheese!
As scrumptious as these vegetarian Greek stuffed peppers are, they also happen to be very nutritious too, with 311 calories per serving and (per serving):
- tons of skin-smoothing vitamin A (64% DV)
- and immunity-boosting vitamin C (147% DV)
- plenty of fat-burning calcium (13% DV)
- and potassium (14% DV)
- lots of detoxifying fiber (25% DV)
- and a good amount of filling protein (11.4g)
It’s nice to know I can at least feel healthy about eating all of this richly flavored comfort food.
There are several weeks of New England winter left to go.
Here is the complete, printable recipe for these Greek stuffed peppers:
- Serving size: 6
- Calories: 311
- Fat: 16.1g
- Saturated fat: 4g
- Carbohydrates: 33.2g
- Sugar: 5.9g
- Sodium: 516mg
- Fiber: 6.2g
- Protein: 11.4g
- Cholesterol: 15mg
Prep: 15 minutes
Cook: 35 minutes
Yield: 6 servings
- 2 tablespoons plus 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 13 ounces chopped tomatoes (or diced tomatoes)
- 2½ cups organic vegetable broth
- 2½ teaspoons dried oregano
- 1 cup farro
- ¼ cup pine nuts
- 3 large orange or yellow bell peppers, halved stem-to-base, seeds removed
- 1½ cups frozen chopped spinach
- ⅔ cup crumbled feta cheese
- Salt and freshly ground black pepper
- Preheat oven to 350 degrees F.
- Heat 2 tablespoons olive oil in a large, deep sauté pan over medium heat. Add the garlic and onion and cook until softened, about 4-5 minutes. Add the tomatoes, broth, oregano, and farro. Bring to a boil, then reduce heat to a light simmer. Cook, partially covered, until farro is tender, about 30 minutes.
- Meanwhile, as farro cooks, arrange pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until lightly golden. Watch carefully - they burn quickly! Set toasted pine nuts aside.
- Increase oven heat to 400 degrees F.
- Arrange pepper halves on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and pepper. Bake in the oven until tender, about 20-25 minutes.
- Meanwhile, measure out 1½ heaping cups of frozen chopped spinach, and place the frozen spinach in a heat-safe container. Microwave until thawed. When cool enough to handle, transfer thawed spinach to a fine mesh strainer. Arrange the strainer over a large mixing bowl and squeeze spinach, wringing dry, until all excess water is drained from the spinach.
- When farro is fully cooked and tender and all of the broth is absorbed, add the toasted pine nuts and chopped spinach. Add feta and stir until well combined. Season to taste with salt and pepper.
- Stuff cooked bell pepper halves with heaping spoonfuls of farro mixture. Serve.
And here are the step-by-step instructions for these Greek stuffed peppers:
Begin with all of these ingredients.
And preheat the oven to 350 degrees F.
Start by preparing the vegetables for these Greek stuffed peppers.
Grab a couple of cloves of garlic, hold your knife over the cloves and smash down, breaking off the skin.
Then mince up the garlic.
Grab a small onion and chop off the root end, then cut it in half, end-to-end.
Peel off the skin, then dice up the onion.
Next, sauté the vegetables for the filling of these Greek stuffed peppers.
Grab a large, deep sauté pan and heat up a bit of olive oil over medium heat.
Add the garlic and onion and cook until they’re lightly softened.
Then add some chopped tomatoes along with some organic vegetable broth.
Season the Greek stuffed peppers mixture with a bit of dried oregano.
Next, add farro.
I love using farro in these Greek stuffed peppers mainly because it has such a delicious nutty flavor and firm texture.
Farro also cooks faster than rice (so convenient!) and it’s packed with detoxifying fiber.
Bring the mixture to a boil, then immediately reduce the heat to a light simmer.
Cook, partially covered, until the farro is tender, which will take about half an hour.
Meanwhile, as the farro is cooking away, prepare the pine nuts.
Arrange some pine nuts on a baking sheet that is lined with parchment paper, and toss them into the oven until they’re lightly golden.
Watch carefully – they burn quickly!
Then set the toasted pine nuts aside – they’ll be added to the filling for the Greek stuffed peppers at the end.
Next step: prepare the bell peppers.
Increase oven heat to 400 degrees F.
Then grab a few orange or yellow bell peppers and chop them in half, end-to-end.
Scoop out all of the sides.
And arrange the pepper halves on a baking sheet.
Brush each half with a bit of olive oil, and season with salt and pepper.
This really helps to bring out the flavor in these Greek stuffed peppers!
Then cook the peppers in the oven until they’re tender.
I prefer to cook the bell peppers alone, without stuffing them, for two reasons:
1.) It saves so much time – the peppers cook in the oven at the same time that the stuffing is prepared on the stove top.
2.) I’ve found that the farro mixture becomes overcooked and dry when cooked in the oven.
Meanwhile, as the peppers and farro continue to cook, prepare the spinach.
Measure out about 1 1/2 heaping cups of frozen chopped spinach, and place the frozen spinach in a heat-safe bowl.
Microwave the spinach until it’s thawed and, when it’s cool enough to handle, transfer the spinach to a fine mesh strainer.
Place the strainer over a bowl and squeeze the spinach, really wringing it completely dry, until all of the excess water has been squeezed from the spinach and drained into the bowl.
Last, combine everything into one delicious dish.
When the farro is fully cooked and tender and all of the broth is absorbed, add the toasted pine nuts and chopped spinach that you set aside earlier.
Toss in some crumbled feta cheese, and stir until everything is well combined.
Taste the Greek stuffed peppers mixture, and then season to your liking with salt and pepper.
Then stuff the cooked bell pepper halves with heaping spoonfuls of the farro mixture, and serve up these Greek stuffed peppers while they’re still hot.
The farro mixture is deliciously flavored with the chopped tomatoes and oregano.
The toasted pine nuts add a yummy crunch.
And the feta adds so much savory richness.
These Greek stuffed peppers are healthy, hot-from-the-oven comfort food!
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