Mediterranean Stuffed Peppers

Aug 8

Makes: 8 halves | Prep: 20 min | Cook Time: 40 minutes

INGREDIENTS

½ pound boneless skinless chicken breast cubed
4 bell peppers, colors of choice
1 cup farro cooked, could replace with quinoa, rice or barley (90 second microwavable pouch works best)
½ cup garbanzo beans, rinsed and drained
1 zucchini medium, diced
½ cup tomatoes, diced
½ purple onion, chopped
1 cup feta cheese, crumbled
¼ cup sun dried tomatoes, chopped
½ cup Greek dressing, divided in half
¼ tsp. salt
¼ tsp. pepper
1 tsp. dried oregano
⅓ cup kalamata olives, pitted and halved
2 tbsp. parsley fresh, chopped (optional)

These Mediterranean Stuffed Peppers are the perfect weeknight make ahead and pop in the oven meal. Packed with marinated Greek chicken, farro, garbanzo beans, tomatoes, onion, feta cheese and sundried tomatoes.

Make this meal meatless by replacing the chicken with additional garbanzo beans.
Don’t like garbanzo beans? Remove them and add more chicken!

DIRECTIONS

Preheat the oven to 350℉.
Slice the tops off the peppers. Remove and discard the stems, seeds and membranes, then arrange peppers cut side up in a 9×13-inch baking dish.
In a medium bowl add the cubed chicken and 1/4 cup Greek dressing. Stir until the chicken is well coated. Cover and place in the fridge for at least 20 minutes.
Heat a pan over medium heat with cooking spray and add the chicken. Cook the chicken until it is cooked through, 7ish minutes.
Cook farro according to directions OR (90 second microwavable pouch works best). Set aside.
In a large bowl combine the cooked chicken, garbanzo beans, zucchini, tomatoes, onion, ½ cup of the feta cheese, sun dried tomatoes, remaining ¼ cup Greek dressing, salt, pepper and oregano.
Evenly Spoon the mixture into the inside of each bell pepper. Sprinkle with remaining feta cheese. Fill the pan with just enough water to cover the bottom of the pan (this will allow the peppers to soften as they cook). Lightly spray a piece of foil with non-stick spray and cover peppers (this will prevent the cheese from sticking to the foil).
Bake for 35-40 minutes, or until the peppers are tender and the cheese is melted. Feel free to broil at the very end for 2-4 minutes until the cheese is golden brown. Garnish with fresh parsley. Serve with tzatziki sauce (optional).