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–+ servings

Greek-Style Stuffed Peppers

If you're looking for a higher protein dish on your Daniel Fast, this recipe provides a nice amount, thanks to the quinoa. Plus, these stuffed peppers are delicious and filling.
3.83 from 40 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup diced zucchini
  • 1 clove garlic, minced
  • 1 8-ounce can tomato sauce
  • 3 chopped canned artichokes, drained
  • ½ cup chopped black olives
  • 1 teaspoon dried oregano flakes or 1 tablespoon chopped fresh oregano
  • 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • 6 medium bell peppers, green, orange, red, and/or yellow
  • 2 cups cooked quinoa
  • 1 ½ tablespoons pine nuts

Instructions
 

  • Preheat oven to 350 degrees. Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside.
  • Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened. Lower heat, and add garlic. Cook 1 minute, stirring constantly so garlic doesn't burn.
  • Add tomato sauce, artichokes, olives, oregano, parsley, and salt. Cook 15 minutes, or until sauce is thickened.
  • While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish.
  • When sauce is finished, mix in the quinoa and pine nuts. Stir well. Spoon mixture evenly into pepper halves. Add hot water to dish to a depth of ½ inch. Bake uncovered for 20 minutes.

Notes

  • Increase the protein content of this dish by adding 1 (15-ounce) can great northern beans or pinto beans, rinsed and drained.
  • Use brown rice instead of quinoa.
  • Add chopped fresh spinach leaves to the rice mixture.