Delectable Paleo Italian Brunch: Savory Stuffed Bell Peppers with Almond Feta

Allergens

Nuts (Almond Feta)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach leaves, chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup almond feta cheese, crumbled
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup olive oil
• Salt and black pepper, to taste

Instructions

1. a. Preheat oven to 375°F (190°C). b. Slice the tops off the bell peppers and remove seeds and membranes. c. In a large bowl, combine cherry tomatoes, spinach, olives, almond feta cheese, basil, garlic, and red pepper flakes (if using). Drizzle with olive oil and season with salt and black pepper to taste. Mix well to incorporate all ingredients. d. Stuff each bell pepper with the tomato feta mixture and place them in a baking dish. e. Bake for 35 minutes, or until peppers are tender but not mushy. f. Allow the peppers to cool slightly before serving. Garnish with additional basil leaves, if desired.

Chef’s Insight

To enhance the aroma, finish the dish by sprinkling freshly ground black pepper and a touch of crushed red pepper flakes on top.

Notes

Choose bell peppers of various colors for visual appeal and nutritional variety.