These peppers are what you’d get if Chicken Gyros and Stuffed Peppers had a baby. Sundried tomatoes or olives would be a great addition to the filling, but no one in my house other than me likes those so I didn’t include them. Serve these with a Greek Salad or hummus and pita bread for a Mediterranean meal.
To make these #dinnerdoneby9am I fully assemble the peppers in the morning, refrigerate all day, then bake just prior to serving.
-3 bell peppers, sliced in half and seeded
-1/2 c plain yogurt
-1/4 c lemon juice
-4 cloves garlic, minced
-1 tsp salt
-1/2 tsp pepper
-1 tsp oregano
-1 tsp dill
-1/4 tsp red pepper flakes
-1/2 c feta cheese
-2 c cooked chicken, shredded
-1 cup cooked quinoa
-1/2 c grape tomatoes, halved
-2 handfuls kale or spinach, torn into bite sized pieces
-(optional) Tzatziki sauce for topping
Place peppers cut side down in a greased casserole dish. Bake at 400 for 20 minutes.
While peppers bake, whisk together yogurt through red pepper flakes in a medium bowl. Stir in feta, chicken, quinoa, tomatoes and kale/ spinach.
Once peppers have cooked, spoon filling inside and bake at 350 for 20 minutes. Serve with Tzatziki sauce for topping.
