Cookin’ Greens Stuffed Red Peppers

These stuffed peppers are a healthy and hearty lunch or dinner idea. They are a great way to make use of left over rice and/or veggies in your fridge. We especially like this recipe with our Cookin’ Greens Athlete’s Mix with feta cheese for some extra protein. Seasoned simply and topped with parsley- you have yourself a meal fit for a dragon! 

Cookin' Greens Stuffed Red Peppers
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 3 cups (300g) Cookin’ Greens Athlete's Mix
  2. 2 tbsp (30ml) olive oil
  3. 4 red peppers, halved + 1/2 cup (125ml) diced red pepper
  4. 2 medium onions (200g), chopped
  5. 3 medium tomatoes (230g), diced
  6. 2 tbsp (30ml) chopped parsley
  7. 2 cups (500ml) brown rice
  8. 2 cups (500ml) vegetable broth
  9. 1 cup (250ml) chopped feta
  1. Heat olive oil over medium heat. Sauté onions for 3 minutes.
  2. Add tomatoes and red pepper, sauté for another 5 minutes.
  3. Add Cookin’ Greens, chopped parsley and feta. Cook for another 2-3 minutes.
  4. Add rice, stirring to coat. Add chicken broth and bring to a boil.
  5. Remove from heat, cover and let sit for 30 minutes.
  6. While rice is cooking, preheat oven to 350°C. Grease a baking dish with olive oil.
  7. Once 30 minutes is done, scoop rice mixture into red pepper halves, cover with a lid or tin foil and bake in the oven for 1 hour.
Dietitian Notes :
  1. Gluten Free
  2. Low Calorie
  3. Dairy Free : Remove cheese, load up on veggies and add herbs if desired
  4. Vegetarian
Adapted from By Living Lou for Jim Treliving
Cookin' Greens
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