3 bell peppers (Halved & seeds removed)
2 tablespoons of olive oil (Plus extra for coating peppers)
1 small onion (diced)
1 medium zucchini/squash (finely chopped)
1 15 oz can of garbanzo beans (drained & rinsed)
1 cup fresh kale (coarsely chopped)
1 ear of fresh corn (kernels sliced off)
1 small head of cauliflower (grated into “cauliflower rice”)
1 teaspoon of cumin
1/2 teaspoon of paprika
1/3 cup of sun dried tomatoes in oil (drained & coarsely chopped)
1/2 cup of Kalamata olives (pitted coarsely chopped)
1/2 cup of shredded parmesan cheese (optional)
Salt & pepper for seasoning
Greek Yogurt Sauce
1/2 cup of greek yogurt
1 tablespoon of olive oil
1 tablespoon of lemon juice
1 teaspoon lemon zest
1 clove garlic (minced)
Small handful fresh basil (about 1 table-spoon finely chopped)
Pinch of cumin
Pinch of salt & pepper
Preheat oven to 400°.
Neatly arrange bell peppers open-faced into a large baking dish. Drizzle peppers with a little bit of olive oil. Using your fingers rub oil all along the outside of the peppers.
Pour about 1/4 cup of water into the baking dish (this will help steam
peppers & make them extra juicy while roasting in the oven). Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté onions for a few minutes until caramelized.
Add zucchini/squash, garbanzo beans, kale, corn, cauliflower,
cumin, paprika, salt and pepper & cook about ten minutes until all
ingredients are tender. Remove from heat and let cool. Mix in sun
dried tomatoes and olives.
Using a large spoon, evenly fill each of the bell pepper halves with sautéed veggies. Sprinkle Parmesan cheese on top of peppers. (Optional) Drizzle peppers with a little bit more olive oil and salt and pepper for seasoning.
Bake in the oven for 40 minutes.
Meanwhile whisk together all ingredients for Greek yogurt sauce.
Once stuffed peppers are removed from the oven let cool and serve
with yogurt sauce drizzled on top!