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Greek Style Stuffed Peppers Topped with Tzatziki Sauce

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Greek Style Stuffed Peppers

Serves 4


Lemon Rice Ingredients

1 cup uncooked long-grain brown rice
2 cups water
1 tablespoon extra-virgin olive oil
Pinch of sea salt
Zest of 2 lemons
Juice of 2 lemons


Stuffing Ingredients

3 large bell peppers, cut in a half and seeded
1 cup chopped carrot
1 cup chopped celery
1 large clove of garlic
1 small red onion, chopped
1 tomato, chopped
½ cup sliced green olives
Handful of fresh parsley, finely chopped
Handful of fresh mint, finely chopped
1 398ml can kidney beans (approximately 2 cups)
1 teaspoon each of dried oregano, basil, and thyme
1 tablespoon onion powder
Black pepper to taste


Tzatziki Ingredients

1 medium cucumber
1 clove of garlic
1½ cups Greek yogurt
Handful of fresh dill
Juice of 1 lemon
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
Black pepper to taste


Directions

Preheat oven to 400° F.

 

Start by making the lemon rice. In a large pot, add all of the lemon rice ingredients and bring to a boil. Reduce heat, cover and let simmer until cooked. Cooking time should be approximately 20 minutes.

 

Preheat a large frying pan over medium-high heat. Add extra-virgin olive, a couple tablespoons will suffice. Once the oil is heated, add the chopped carrots, celery, garlic and onion. Stir in the dried spices, onion powder and black pepper. Sautee until the vegetables are tender. Posi-Health Tip: Add a few splashes of water if the oil starts to dry out instead of more oil. This will keep the fat content down.

 

While the vegetables cook, make the tzatziki sauce. Place all of the tzatziki ingredients into a food processor and blend until smooth. Refrigerate until ready to eat.

 

Once the rice and vegetables are cooked, add all of the ingredients into a large bowl, except for the bell peppers, and tzatziki sauce, and mix well.

 

Prepare a large deep baking dish with parchment paper. Arrange the halved peppers in the dish and spoon the stuffing into each pepper. Cook in the oven for 30 to 35 minutes, or until the peppers are tender.

 

Remove from oven, arrange on plates and top with a spoonful of tzatziki sauce. Serve with a tossed salad with homemade Greek salad dressing.


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