mediterranean

Chard and Feta Stuffed Peppers with Pine Nuts

Name: Chard and Feta Stuffed Peppers with Pine Nuts
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 165 g bell pepper, halved and seeded; 120 g Swiss chard, chopped; 105 g cooked brown rice; 52 g feta cheese, crumbled; 13 g pine nuts; 13 g olive oil; 52 g yellow onion, diced; 4 g garlic, minced; 1 g dried oregano; 0.37 g black pepper

This roasted dish pairs bell pepper, halved and seeded with Swiss chard, chopped, feta cheese, crumbled and pine nuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

53 g Carbohydrates

38 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

165g bell pepper, halved and seeded 51 kcal
120g Swiss chard, chopped 30 kcal
105g cooked brown rice 129 kcal
52g feta cheese, crumbled 209 kcal
13g pine nuts 75 kcal
13g olive oil 115 kcal
52g yellow onion, diced 21 kcal
4g garlic, minced 6 kcal
0.75 tsp (1g) dried oregano 3 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

olive oil
Heat oven to 425 F. Rub the pepper halves with 1 tsp olive oil and a pinch of salt; roast cut-side up 10 minutes.
olive oilyellow oniongarlic
Meanwhile, heat remaining olive oil in a skillet over medium heat. Saute onion 3 minutes, then add garlic for 30 seconds.
Swiss chardcooked brown ricedried oreganoblack pepper
Add chard and cook 2-3 minutes until wilted. Stir in cooked rice, oregano, and black pepper.
feta cheesepine nuts
Off heat, fold in feta and pine nuts. Taste and adjust salt (feta is salty).
Fill roasted pepper halves with the mixture. Return to the oven and bake 12-15 minutes until hot and lightly browned on top.
Rest 5 minutes before serving.