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Prepare the Filling:
In a pan over medium heat, sauté the onion, carrots, and zucchini until soft (about 5 minutes).
Season with salt, black pepper, and paprika, then remove from heat.
In a bowl, mix the sautéed vegetables, diced tomato, crumbled feta, shredded cheese, Greek yogurt, and fresh parsley.
Stuff the Peppers:
Preheat the oven to 360°F (180°C).
Place the pepper halves on a baking tray, cut side up.
Spoon the vegetable and cheese mixture into each pepper.
Bake:
Bake in the preheated oven for 35 minutes, or until the peppers are tender and the cheese is golden.
Prepare the Yogurt Sauce:
In a small bowl, mix Greek yogurt, tomato paste, chili sauce, pickled cucumber, fresh parsley, and dill.
Stir until smooth and refrigerate until ready to serve.
Serve:
Remove the peppers from the oven and serve warm with a dollop of the yogurt sauce.
Serving Suggestions
Serve with a side of crusty bread or pita.
Pair with a light green salad for a complete meal.
Enjoy with quinoa or rice for extra heartiness.
Drizzle with extra olive oil and a sprinkle of chili flakes for a spicy kick.
Cooking Tips
For extra flavor, roast the bell peppers first before stuffing them.
Use a mix of cheeses for a richer taste.
If you prefer a meat version, add cooked ground chicken or turkey to the filling.
To make it vegan, swap feta for vegan cheese or mashed tofu.
Nutritional Benefits
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