Keto Greek Stuffed Peppers with Feta and Spinach – A Cinematic Culinary Experience

Allergens

Dairy (Feta cheese) - Eggs (optional, in yogurt)

Ingredients

• 4 large bell peppers (any color)
• 16 oz fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 2 cups cooked ground turkey or chicken
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Optional: Greek yogurt for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off of the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. Add ground turkey or chicken to the skillet, cook until browned, breaking up any large pieces.
5. Stir in chopped spinach, dill, parsley, salt, and pepper. Cook until spinach is wilted and the mixture is heated through.
6. Remove from heat and stir in crumbled feta cheese.
7. Fill each bell pepper with the spinach feta mixture, pressing down gently to stuff the peppers fully.
8. Place stuffed peppers in a baking dish, add a small amount of water to the bottom of the dish, and cover with aluminum foil.
9. Bake for 30 minutes or until the peppers are tender.
10. Remove from oven, let cool slightly, and serve with Greek yogurt if desired.

Chef’s Insight

When stuffing the peppers, press down gently to ensure they are filled evenly and not overstuffed.

Notes

This recipe is perfect for a Keto diet due to its low carb and high fat content. - Feel free to adjust the seasonings to your taste preferences.