Pimientos Rellenos Mediterráneos

The Mediterranean diet is often a well-rounded choice for fitness enthusiasts. Rooted in the eating patterns of countries bordering the Mediterranean Sea, this diet has earned its reputation as one of the healthiest and most sustainable lifestyles. So, what makes the Mediterranean diet a great choice for those committed to their fitness journey?

At its core, the Mediterranean diet is a combination of nutrient-dense foods. Common foods popular with this type of cuisine are fresh fruits, vegetables, whole grains, healthy fats and lean proteins. Many foods are also high in antioxidants and omega-3 fatty acids which are known to support heart and joint health and aid in post-workout recovery. This balance of whole foods is great to keep energy levels high – which we can all use!

Whoever said healthy eating is boring hasn’t tried these stuffed peppers! Elevate your dinner menu with this recipe that is sure to be a hit. These peppers can be your whole meal as they include whole grains, vegetables, protein, and healthy fats. Say hello to your next favorite meal prep and try out these savory and nutritious Mediterranean Stuffed Peppers.

Pimientos Rellenos Mediterráneos

INGREDIENTES

• 4 large bell peppers
• 1 lb ground chicken
• ½ cucharadita de sal
• ½ cucharadita de pimienta
• 1 cup quinoa (cooked)
• 2-3 large tomatoes (diced)
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives (chopped)
• 1/4 cup fresh parsley (chopped)
• 2 cloves garlic (minced)
• 1 cucharadita de orégano seco
• 1 cucharadita de albahaca seca

DIRECCIONES

1. Preheat the oven to 375 degrees.
2. Prepare a 9×13 pan with olive oil.
3. Cut the bell peppers in half from stem to bottom and remove the seeds and membranes. Place them in the baking dish.
4. In a skillet, cook the ground chicken with salt and pepper and over medium heat until fully cooked. Drain excess fat.
5. In a large mixing bowl, combine the cooked quinoa, diced tomatoes, feta cheese, olives, parsley, garlic, oregano, basil, and cooked ground chicken. Mix until combined.
6. Spoon the quinoa mixture evenly into each bell pepper. Press down if needed to pack the filling in! Optional: drizzle with olive oil for extra flavor.
7. Cover the baking dish with aluminum foil and bake for 25 minutes or until the peppers are cooked through.
8. Let cool, serve, and enjoy!

Optional: Add fresh parsley and extra feta on top for more flavor!