Greek Stuffed Peppers
Minted Melon Salad
Ingredients
- 6 large red bell peppers, halved lengthwise
- 1½ cups orzo
- ½ cup chopped kalamata olives
- ¼ cup olive oil
- ¼ cup sliced peperoncini
- ¼ cup chopped fresh basil
- 1 tsp garlic powder
- 1 (5-oz) pkg crumbled feta cheese
Instructions
- Preheat oven to 350°F. Remove seeds from peppers. Place peppers, cut sides up, on a rimmed baking sheet. Cover with foil. Bake 15 minutes or until crisp-tender.
- Meanwhile, cook orzo according to package directions. Drain. Toss with olives, oil, peperoncini, basil, and garlic powder. Top with cheese.
- Fill peppers with orzo mixture. Bake 3 to 5 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 (16-oz) containers cubed honeydew
- 3 Tbsp chopped fresh mint
- 3 Tbsp lime juice
- 2 Tbsp honey
- 1 tsp lime zest
Side Dish Instructions
- Place melon in a bowl. Whisk together mint, lime juice, honey, and lime zest. Pour dressing over melon; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
399
|
78
|
477
|
| Fat (g) | 18 | 0 | 18 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 11 | 1 | 12 |
| Carb (g) | 46 | 20 | 66 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 519 | 28 | 547 |
Quick & Healthy Meal Plan
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