The Mediterranean Kitchen: Mediterranean Stuffed Peppers

A low carb twist on stuffed peppers. Using cauliflower rice, chicken, spinach, and feta cheese. These can be assembled the night before then baked the next day

The ingredients:

2 TBSP olive oil

3 bell peppers halved and seeded

1 lb ground chicken

1 C cauliflower rice

1 C spinach

Butter

Dill

Onion powder

Garlic powder

Greek seasoning

1/2 lemon zested

1 egg

1/2 C Crumbled Feta

1/4 C parmesan cheese grated

Salt and pepper

The recipe:

In a skillet add oil and butter. Cook chicken with garlic, onion powder, dill, and greek seasoning. Add cauliflower rice and spinach and cook through.

Add chicken mixture to a bowl. Add an egg, both cheese, salt, pepper, and lemon zest.

Preheat oven to 375 degrees.

Cut bell peppers in half and seed. Roast upside down for 10 minutes. 

Then fill with filling and cover with foil. Bake for 30 minutes.

Remove foil and top with additional cheese if desired and bake an additional 5-10 minutes. Garnish with drizzled of olive oil and herbs if desired.

Garnish: I added a small bit of mozzarella extra feta, and a small bit of pesto. Basil or dill would be great here too.