Trying to get a few more veggies in your meals?
These stuffed peppers have become a weeknight favorite in our family. The mild jalapeños are what makes them have just enough kick for a satisfying Tex Mex flavor, but the feta gives it the creaminess that make you go ‘mmmm’. And the official veggie count is 4!
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Secretly Stuffed Pepper Recipe
Makes 2 servings (2 stuffed peppers)
*This recipe can be made dairy-free and gluten-free
Ingredients:
- 2 bell peppers
- 1 ½ cup of salsa
- 1 cup of cooked brown rice or quinoa. You can use instant when you are in a rush.
- ¼ cup of feta cheese or cheese of choice
- ¼ cup chopped mild jalapeños
- 2 tablespoons chopped olives
- ½ cup of canned lentils or beans of choice (you can switch it up here and use black beans, kidney beans or whatever your favorite is)
- ½ cup of carrot baby food or sweet potato baby food (some baby foods come in squeeze packets that are a veggie blend such as sweet potato with beets which I’ve used in this recipe and it worked well)
- 1 serving of organic spinach powder or ½ cup of spinach baby food
Directions:
Cut out top center of peppers. In a bowl mix all remaining ingredients and spoon into center of each pepper until full. Bake in a deep baking dish for 40 minutes at 400 degrees.
Let cool for 10 minutes and enjoy!
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