Greek Style Stuffed Peppers
Serves 620 mins prep50 mins cook
Delicious Greek style stuffed peppers filled with chicken, spinach, and a flavorful tahini sauce using RightRice Garlic Herb. Perfect for a weekend dinner, these peppers combine roasted red peppers, onion, garlic, frozen spinach, and a blend of seasonings, topped with feta and olives.
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What you need
Instructions
1: Boil 1 1/3 cup of broth, add RightRice Garlic Herb package, cover, and let it sit off the heat for 12 minutes. 2: Preheat the oven to 350°F. 3: Slice 3 bell peppers down the middle and place in a casserole dish. 4: In a pan on medium-high, add 1 chopped Vidalia onion with 1 tablespoon oil and sauté for 2 minutes until it begins to soften. 5: Add 2 cloves chopped garlic, 1/2 cup chopped roasted red peppers, and 3/4 pound chopped chicken breast to the pan; cook for about 5-7 minutes. 6: Add 1 cup of frozen spinach to the mixture and cook for another few minutes. 7: Add 1 tablespoon dried oregano, 3/4 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon lemon juice, and 1 tablespoon coconut aminos; toss to combine. 8: Add the cooked RightRice to the pan and toss again. 9: Optional: Add 1/4 cup Parmesan cheese at this step. 10: Fill the peppers with the mixture and place them in the oven for 10 minutes. 11: Remove from the oven, add some feta cheese and chopped dill to the tops. 12: Place back in the oven for about 30 minutes until heated through (longer for softer peppers). 13: Remove from the oven and top with sliced olives, fresh dill, and lemon garlic tahini sauce.View original recipe