How to Make Stuffed Bell Peppers | Low Carb Bell Pepper | Mediterranean Recipe!
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1. First, cut out the middle of 4 to 5 red bell peppers (mine were medium-sized), and scoop out the seeds in the middle. Bring a large pot of water to a boil, remove from heat, throw in the bell peppers, close the lid, and keep the lid on for 6 minutes for the peppers to soften up.
2. Remove the peppers, and set aside on a towel to dry. Then let’s work on the filling. We’ll start by sautéing about 1.5 cups of fresh leeks with 2 finely minced garlic cloves, 6oz of baby spinach and a couple of pinches of sea salt. I love leeks because they have such a nice aroma and they are sweeter than onion, but you can use onion or green onions too. Start with getting the leeks going, add the garlic, and then add the spinach till wilted. Use about 1-2 tablespoons of olive oil. Then let’s work on the remainder of the filling. Remove the leeks from the stove, add to a bowl, then add 1 large handful of parsley (about 1 cup chopped), a handful of fresh dill (about 3/4 cup chopped), 2 cups freshly grated pecorino, 1.5 cups crumbled feta (always from the brine), 1 egg, 3 tablespoons breadcrumbs/low carb bread
3. Drizzle olive oil at the bottom of a baking dish, grab the peppers, stuff tightly with the mixture, top with the bell pepper caps, drizzle the top with the pepper cap, then put in the oven at 400F for 30 mins. Time varies by the oven, so just keep an eye on it at about the 25-minute mark.
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How to Make Stuffed Bell Peppers | Low Carb Bell Pepper | Mediterranean Recipe!