Mediterranean Stuffed Bell Peppers

Recipe

14 INGREDIENTS • 9 STEPS • 40MINS

Mediterranean Stuffed Bell Peppers

4

6 ratings

Try this low-carb version of the traditional Mediterranean recipe! Colorful bell peppers are the perfect vessel for a variety of stuffing options.

Mediterranean Stuffed Bell Peppers

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Try this low-carb version of the traditional Mediterranean recipe! Colorful bell peppers are the perfect vessel for a variety of stuffing options.

40MINS

Total Time

$2.24

Cost Per Serving

Ingredients

Servings

2

US / Metric

2

1/3 cup

200 g cooked rice per 2 servings

1 Tbsp

6

Kalamata Olives, pitted, chopped

2 Tbsp

Extra-Virgin Olive Oil

to taste

to taste

Ground Black Pepper

1/2 cup

Green Peas, boiled

1 Tbsp

Italian Flat-Leaf Parsley, chopped

1/3 cup

2 Tbsp

Breadcrumbs

2 cloves

2 Tbsp

Mozzarella Cheese, shredded

optional

2 Tbsp

Parmesan Cheese, grated

Nutrition Per Serving

VIEW ALL

Calories

423

Fat

20.2 g

Protein

17.5 g

Carbs

42.7 g

Mediterranean Stuffed Bell Peppers

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat oven at 375 degrees F (190 degrees C).

step 2

Wash the Bell Peppers (2) and cut off about 1/3 of each, remove the internal seeds and white parts.

step 2 Wash the Bell Peppers (2) and cut off about 1/3 of each, remove the internal seeds and white parts.

step 3

Keep the bigger part and dice up the smaller one.

step 3 Keep the bigger part and dice up the smaller one.

step 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.

step 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.

step 5

Remove from the heat and stir in the Canned Tuna (1/3 cup). Make sure to leave some bigger chunks for more flavor.

step 5 Remove from the heat and stir in the Canned Tuna (1/3 cup). Make sure to leave some bigger chunks for more flavor.

step 6

Add the cooked White Rice (1/3 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.

step 6 Add the cooked White Rice (1/3 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.

step 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.

step 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.

step 8

Bake in preheated oven for about 25 min or until crispy at the top.

step 8 Bake in preheated oven for about 25 min or until crispy at the top.

step 9

Let them settle a few minutes before serving.

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