As a working mom, my go to is always easy. I’m not a fan of 2 of hours cooking after a long day at work. But on the weekends, love to go all out. The recipe I share today is easy and light perfect for a dinner after a long day. From start to finish I try to make each meal about 30 mins sometimes including cooking time. I love being able to pop something in the oven that fills my kitchen with a delicious smell.
I am a huge fan of cheese. I could eat it all day every day. Feta is one of my favorites because it’s a lighter, saltier cheese that brings a lot of flavor with a very little portion. It’s also the perfect complement to veggies and brings home a very Italian dinner.
Today I am so excited to share with you a favorite easy recipe that can be prepared the night before and thrown in the fridge. Vegetables are always a struggle for my kids but this recipe is a win for them. Sometimes I add variations and add different veggies into the filling. Here is what you will need.
Feta Stuffed Peppers:
You will need:
Feta Cheese (serving up for discretion)
4 large Bell peppers (small if you are serving as an appetizer)
2 Tablespoons Pesto Sauce
½ teaspoon Cayenne Pepper
¼ teaspoon Paprika
½ teaspoon Onion Powder
½ teaspoon Italian seasoning
Salt + Pepper as needed
1 clove or equivalent Garlic (fresh or powder)
1 teaspoon Siracha Sauce
1 skinless boneless chicken breast
1 Medium Tomato
1 small red onion
Juice of ½ a small lemon
As a personal rule, I always cut my veggies first. I start with my Red pepper cut off the top and clean out the insides. I then mince 1 clove of fresh garlic and mince 1 small red onion. Slice 1 medium size tomato about 1/3-inch thickness. Set tomato’s aside separately. (1)(5)
Set the red peppers aside until your inside stuffing is ready. (2)(4)
Next grab yourself a small bowl add 2tablespoon of pesto sauce, feta cheese, your onions and garlic. Include your spices and start mixing. Set aside (7)
I rarely get a quiet kitchen but my sous chef Priscilla loves to help wash the dishes and dance to the music I play. (8)
Grab your chicken breast and cut into chunks. Sautee until cooked thoroughly. Marinate with Salt, Pepper and Siracha Sauce. Once finished pull apart into small strips. (11)
Grab your cheese bowl and put in your pulled chicken. Mix together. Grab your peppers.
Fill your peppers about 3/4ths of the way. Put a tomato slice on top.
lightly spray an oven pan Put your peppers into the pan. I personally added some potatoes for our dinner tonight. Slice one lemon and squeeze the juice over the peppers. (12) If you live somewhere tropical your lemons look more like limes as they do in Ghana. Just make sure to smell before juicing. Cook at 425 for 15 mins. * We cook on foil because of the way our oven is here in Ghana.
In other variations, I add other veggies to eat on the side or make a salad to compliment it!
My favourite part about this recipe is that you can stuff enough peppers for two meals and save for tomorrow. The cooking time is minimal and its pretty healthy. My kids love it and it makes me feel fancy for a change instead of chicken nuggets or mac and cheese or local Ghanaian food.
Meghan is a mother of two living overseas in West Africa. She blogs about life, single parenting, adoption and cross cultural living. Occasionally she posts yummy recipes.