Although I am very pepped that today’s Friday, that’s not what I meant by “prep n’ pep.” See, I’ve been a huge prep lately. My LiveFit workouts haven’t taken as long as my old workouts, which gives me a few extra minutes in the morning to
sleep prep. I had time to prep breakfast before packing it up to take to the gym.
Worth it. (cooked onions and peppers, scrambled egg, and added salsa) Speaking of peppers, I’m about to turn into a pepper. Willy Wonka’s Violet the Blueberry ain’t got nothing on me. (Though I hope I turn into an orange one – green isn’t my color.)
At the grocery store Sunday, I purchased 5 bell peppers for Kevin and I to polish off before Friday. Seriously. 5. A couple went into this pretty little dish you see here.
Greek Stuffed Peppers
- 3 servings quinoa
- 2 bell peppers, tops removed and cavities emptied*
- ½ medium onion, diced
- 1 tomato, chopped
- 1-2 handfuls baby spinach
- ½ cup crumbled FULL FAT feta (seriously, it’s worth the fatty splurge)
- 10 kalamata olives, pitted and diced
- 1 TBS dried oregano (optional, fresh basil would also be good)
*I diced the tops as best as I could before scrapping the rest. I added them with my diced onion.
- Cook quinoa according to package directions in water. In the mean time, bring a large pot of water to a boil. Place peppers in the pot and cover with lid. The entire pepper does not need to be submerged; the rest will steam itself.
- Spray pan with cooking spray (or add olive oil), and cook onion with oregano. After a 5 minutes, add tomato to the pan. Continue stirring on medium-high heat.
- When quinoa is done or almost done, remove peppers from water and set aside. Add spinach to quinoa, stir. Add onion mixture to quinoa, stir. Lastly, when quinoa is finished cooking, add feta and olives. Feta should melt quickly.
- Stuff your peppers. Add extra feta and olives if you have my husband’s metabolism. Take photos. Then destruct.
- Are you a non-fat, low-fat, or full-fat cheese kind of person?
- Got plans tonight?