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
Ingredients:
- 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.
Directions:
- 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?
March 2, 2012 at 6:32 am
my plans tonite…I’ll be home alone so working out!
off to pin this!
March 2, 2012 at 8:01 am
Thanks Luv!
March 2, 2012 at 7:24 am
Dang girl this recipe looks delicious! I’m not a big fan of bell peppers but this combo sounds really good
Enjoy your weekend!!
March 2, 2012 at 8:02 am
As you can see, I’m a little too fond of them, ha!
March 2, 2012 at 7:30 am
those peppers look delicious! stuffed veggies are always so flavorful!
March 2, 2012 at 8:03 am
Agreed, it ensures you get at least one veggie in every bite.
March 2, 2012 at 8:04 am
Love the stuffed peppers =)
I’m a full-fat and low-fat cheese lover!
March 2, 2012 at 8:29 am
I love stuffed peppers! This recipe looks amazing – you can never go wrong with Greek flavours.
I swing both ways with my cheese – I usually buy low fat for myself, but I still eat full fat when I’m visiting home or out at restaurants!
March 2, 2012 at 8:36 am
I love stuffed peppers!!! pinning!
March 2, 2012 at 8:40 am
Love stuffed peppers! Those look delicious
. I mix up the low-fat and full-fat cheese…it just depends on the kind and what I’m in the mood for!
March 2, 2012 at 9:20 am
I love stuffed peppers- yum. I usually choose lower fat hard cheese (we can get nice reduced fat cheddar which is still tasty), or things like goats cheese which is lower in calories anyway. But I try to not have too much cheese so if it is full fat stuff it does not bother me.
March 2, 2012 at 9:24 am
Oh yum! Defnitely pinned this one!
March 2, 2012 at 9:51 am
oooooooooooooo
You know how much I love stuffed peppers 
These look awesome sauce.
We are going out to dinner.. Indian food! YES
March 2, 2012 at 10:51 am
No plans for tonight – just rest, hydrate, and get ready for NOLA this weekend. I’m a non-dairy cheese kind of person, does that count as an answer?
March 2, 2012 at 10:59 am
I am with you 100% on the full fat cheese. Full fat anything, really. It’s not THAT much more and the taste is so much better.
March 2, 2012 at 11:21 am
You are very organized!!
Those peppers looked so yummy. I’m probably making stuffed peppers on Sunday night for dinner.
I like full fat but it depends on the cheese. Feta = yes. Cottage cheese & ricotta = no.
March 2, 2012 at 3:13 pm
I’m with you on that. I can do light mozzarella but need the real deal with parm.
March 2, 2012 at 12:41 pm
Mmm, I love bell peppers, so five sounds completely reasonable to me. To eat in one sitting. And I love when I have my meals prepped! Makes things seem so easy the rest of the day.
March 2, 2012 at 3:29 pm
I love your stuffed peppers! I am also a huge fan of prepping for the days to come. If my lunch isn’t packed and my coffee preset for the next day when I go to bed, I start the morning off in a frenzy. It’s ridiculous what a stickler for routine I’ve become.
March 2, 2012 at 7:07 pm
oh my gosh, this looks amazing. I’m a full fat cheese person, but I only indulge sporadically – like on weekends or while dining out. I generally never have cheese in the house unless I’m cooking something special.
March 2, 2012 at 8:01 pm
mmmm looks good!!!! I’m a full- or low- fat cheese. Again, depends on the cheese. For feta, goat, brie – the real good stuff – definitely stick to the real deal: full-fat. For other cheeses that are more manufactured, low-fat. Never fat-free; that just seems way too unnatural for cheese!
March 3, 2012 at 9:38 am
This looks so amazing! I need to make these. I definitely like the full fat cheese’s. They are SO much better! A little goes a longer way
March 9, 2012 at 8:52 am
These look so yummy! I love stuffed peppers, and will definitly be making this soon!
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