Vegetarian Grilled Spinach Stuffed Peppers
- 2 green bell peppers
- 1 small white onion, chopped
- 1 clove garlic, minced
- 2 tsp. olive oil
- 1 (15 oz. can) chickpeas, drained and rinsed
- 2 cups fresh baby spinach
- ¾ cup fresh salsa
- 1/6 tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 1 cup GO Veggie! Lactose Free, Rice Mozzarella Style Shreds, plus more for topping
- ½ cup Greek yogurt
- 2 Tbsp. fresh basil, finely chopped as garnish
- 2 Tbsp. ground flax seeds as garnish
Pre-heat grill to medium-high (350-400 degrees F).
Slice peppers in half lengthwise; remove seeds and stems. Discard seeds and stems; set aside pepper halves.
In a medium skillet, cook onions and garlic in olive oil over medium heat for 7-8 minutes or until onions caramelize. Add chickpeas and spinach; cook until spinach is wilted, approximately 4-5 minutes.
Remove from heat. Stir in salsa, sea salt and pepper. Spoon mixture into hollow pepper halves.
Sprinkle tops of stuffed peppers with GO Veggie! Dairy Free Mozzarella Style Shreds.
Place peppers on the grill for 20-25 minutes or until cheese is melted and peppers are tender.
Remove from grill; set aside to cool for 2 minutes before serving. Sprinkle with additional GO Veggie! Dairy Free Mozzarella Style Shreds.
Serve peppers with a dollop of Greek yogurt. Top with fresh basil and ground flax seeds. Enjoy!
Created by: Amie Valpone HHC, AADP is the Editor-in-Chief of www.theHealthyApple.com, GO Veggie! chef ambassador, a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. ©Amie Valpone 2014