A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.
Greek Stuffed Peppers
Original recipe adapted from https://www.delish.com/cooking/recipe-ideas/a53576/greek-stuffed-peppers-recipe/
INGREDIENTS:
- 6 bell peppers
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless, skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 1 1/2 c. low-sodium chicken stock or water, divided
- 1 c. riced cauliflower
- 1 small red onion, chopped
- 1 zucchini, chopped
- 1 clove garlic, finely chopped
- 1 c. quartered cherry tomatoes
- 1/2 c. Kalamata olives, pitted, chopped
- 2 tbsp. chopped fresh dill
- 1 c. crumbled feta, divided
- Lemon wedges, for serving
DIRECTIONS:
- Preheat oven to 350Âş. Slice off the top of the bell peppers. Discard stems and remove ribs and seeds. Arrange peppers upright in a large casserole dish.
In a large skillet over medium heat, heat oil. Add chicken and oregano; season with salt and pepper. Cook, turning occasionally, until chicken is golden brown and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then finely chop. - In a medium saucepan over medium-high heat, bring 1 cup stock to a boil. Remove pot from heat. Stir in couscous. Cover the pot with a tight-fitting lid. Let sit until couscous is tender and liquid is absorbed, about 5 minutes.
- Transfer couscous and chicken to a large bowl. Add onion, zucchini, garlic, tomatoes, olives, dill, and 1/2 cup feta; season with salt and pepper and toss to combine.
- Stuff couscous mixture into peppers. Sprinkle with remaining 1/2 cup feta. Pour the remaining 1/2 cup stock into the baking dish (to help the peppers steam) and cover with foil.
- Bake peppers until tender and cheese is melty, 42 to 45 minutes. Serve with lemon wedges alongside.
Nutrition Information Values
Nutrition Facts:
Yields 6 servings.
- Carbohydrates – 15g
- Fat –12g
- Protein– 26g
- Fiber – 5g
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