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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 299.3
  • Total Fat: 13.7 g
  • Cholesterol: 35.4 mg
  • Sodium: 633.6 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 6.1 g
  • Protein: 23.3 g

View full nutritional breakdown of Vegetarian Sun Dried Tomato, Feta, & Spinach Stuffed Bell Peppers calories by ingredient
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Vegetarian Sun Dried Tomato, Feta, & Spinach Stuffed Bell Peppers

Submitted by: FAELFE

Introduction

These peppers are AWESOME. The filling is actually more than what fits in the peppers, but it tastes wonderful warmed up in a bowl. So one pepper half is probably actually around 275 calories or so...serve with a green salad or some brown rice on the side. These peppers are AWESOME. The filling is actually more than what fits in the peppers, but it tastes wonderful warmed up in a bowl. So one pepper half is probably actually around 275 calories or so...serve with a green salad or some brown rice on the side.
Number of Servings: 4

Ingredients

    2 bell peppers, any color, halved and seeded
    1 tbsp olive oil
    2 tsp minced garlic
    6 sundried tomatoes
    1 cup chopped spinach
    100 grams / 4 oz feta cheese
    50 grams / 2 oz cheddar cheese
    200 grams / 8 oz some variety of vegetarian mince/ground beef
    1 cup cooked brown lentils

Directions

Preheat the oven to 350 degrees F / 180 degrees C.

Bring a large saucepan of water to the boil, add the peppers and cook for two minutes. Be careful to time this stage and not overcook the peppers if they are too soft at this point, they will not hold their shape well and be much harder to stuff. Drain them and run under cold water for about 15 seconds to stop the cooking process.

Lightly oil a large oven proof dish and arrange the peppers in it with the cut side facing upwards.

Heat the oil in a saucepan over a medium heat and fry the onion and garlic until soft but not brown, about 3-4 minutes.

Put the onion and garlic in a large bowl and add the lentils, sundried tomatoes, spinach, feta, and vegetarian meat substitute. Season with the oregano, salt and pepper and mix well.

Spoon the filling into the peppers, pushing it down gently so that each pepper is well filled.

Sprinkle each pepper with 1/2 oz cheddar cheese, transfer to the oven and bake until the cheese is bubbling and golden, about 30-35 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user FAELFE.






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