Dinner for Two: Greek-Style Stuffed Peppers

• Meat

  • 1/2 lb Ground chicken, Lean

• Produce

  • 1/4 cup Artichokes
  • 2 Bell peppers
  • 1 tsp Dill, Fresh
  • 2 tsp Garlic
  • 1 Lemon
  • 1 Tomato, diced (~1/4 cup, Small

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1 pinch Salt & pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Mozzarella cheese, part skim

• Other

  • Tzatziki for dipping (optional

Found on wrytoasteats.com

Ingredients

• 2 Bell Peppers (any color)
• 1/2 lb Extra Lean Ground Chicken
• 1 tsp Extra Virgin Olive Oil
• 1/4 cup Artichokes Marinated in Oil, diced (purchase a 6 oz. jar like this)
• 1 Small Tomato, diced (~1/4 cup)
• 1/2 cup Cooked Quinoa*
• 1 Lemon, juiced
• 2 tsps Crushed or Minced Garlic
• 1 – 2 tsps Fresh Dill
• pinch of Salt & Pepper
• 1/2 cup Shredded Part-Skim Mozzarella Cheese
• Tzatziki for dipping (optional)

Directions

• Pre-heat oven to 350F. On large cutting board slice bell peppers vertically, then gut of seeds. Transfer sliced peppers to oven-safe baking dish and cook for 20 minutes until just becoming tender – Set aside. While peppers cook, in large skillet heat EVOO over medium flame before adding in ground chicken, cooking until no pink parts remain (~10 minutes). Next, stir in all other ingredients except the cheese, then reduce flame to low and cover. Allow skillet to simmer for 5 minutes. Add a shallow layer of water to baking dish with peppers. Spoon filling into each tenderized pepper, then top with mozzarella cheese. Return to oven for another 20 minutes until cheese has melted and peppers are bubbling – Immediately plate and serve, topping with additional dill and pairing with tzatziki if desired.