Try this low-carb version of the traditional Mediterranean recipe! Colorful bell peppers are the perfect vessel for a variety of stuffing options.
Total Time
40min
4.0
6 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
2
Bell Peppers
•
1
cup
White Rice
, cooked
•
1
Tbsp
Capers
•
6
Kalamata Olives
, pitted, chopped
•
2
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/2
cup
Green Peas
, boiled
•
1
Tbsp
Italian Flat-Leaf Parsley
, chopped
•
1/3
cup
Canned Tuna
•
2
Tbsp
Breadcrumbs
•
2
cloves
Garlic
•
2
Tbsp
Mozzarella Cheese
, shredded
(optional)
•
2
Tbsp
Parmesan Cheese
, grated
Cooking Instructions
1.
Preheat oven at 375 degrees F (190 degrees C).
2.
Wash the
Bell Peppers (2)
and cut off about 1/3 of each, remove the internal seeds and white parts.
3.
Keep the bigger part and dice up the smaller one.
4.
In a skillet heat
Extra-Virgin Olive Oil (2 Tbsp)
and sautee the
Garlic (2 cloves)
until golden in color. Add the diced bell peppers, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and cook on medium-low with a lid on for about 10 min. Add the
Green Peas (1/2 cup)
and cook for 5 more minutes.
5.
Remove from the heat and stir in the
Canned Tuna (1/3 cup)
. Make sure to leave some bigger chunks for more flavor.
6.
Add the
White Rice (1 cup)
to the skillet together with the
Italian Flat-Leaf Parsley (1 Tbsp)
,
Capers (1 Tbsp)
, and
Kalamata Olives (6)
. Gently mix all the ingredients together.
7.
Scoop the filling into the bell pepper cups. Fill them up almost to the edge.Then add the
Mozzarella Cheese (2 Tbsp)
. Then cover with the remaining filling. Top it off with
Parmesan Cheese (2 Tbsp)
,
Breadcrumbs (2 Tbsp)
, and a drizzle of extra virgin olive oil.
8.
Bake in preheated oven for about 25 min or until crispy at the top.
9.
Let them settle a few minutes before serving.
Nutrition Per Serving
CALORIES
668
FAT
20.7 g
PROTEIN
22.4 g
CARBS
96.2 g
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