250g raw shrimp, peeled, deveined and chopped into small pieces
150g baby spinach, roughly chopped
100g cherry tomatoes, halved
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried dill
½ tsp ground cinnamon
Zest and juice of 1 lemon
60g [[Kalamata olives]], pitted and chopped
40g crumbled [[Feta cheese]] (optional)
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
Instructions
[ ] Preheat the oven to 190°C (375°F).
[ ] Rinse the brown rice and cook according to package instructions with a pinch of salt (approximately 35-40 minutes). Set aside when done.
[ ] Cut the tops off the peppers and remove the seeds and membranes. If needed, trim a small slice from the bottom of each pepper so they stand upright.
[ ] Brush the peppers with 1 tbsp olive oil and place them in a baking dish. Bake for 15 minutes to soften slightly.
[ ] Meanwhile, heat the remaining olive oil in a large skillet over medium heat.
[ ] Add the onion and celery, sautéing for 4-5 minutes until softened.
[ ] Add the garlic and cook for 30 seconds until fragrant.
[ ] Increase heat to medium-high and add the chopped shrimp. Cook for about 2 minutes until they just begin to turn pink.
[ ] Add the spinach and cook until wilted, about 1-2 minutes.
[ ] Stir in the cherry tomatoes, tomato paste, oregano, dill, cinnamon, lemon zest, and a pinch of salt and pepper. Cook for 2 minutes.
[ ] Fold in the cooked brown rice, chopped olives, and lemon juice. Remove from heat.
[ ] Divide the filling evenly among the partially baked peppers.
[ ] Cover the baking dish with foil and bake for 20 minutes.
[ ] Remove foil, sprinkle with crumbled [[Feta cheese]] if using, and bake uncovered for an additional 10 minutes.
[ ] Garnish with fresh parsley before serving.
Notes
For a dairy-free version, omit the [[Feta cheese]] or substitute with a dairy-free alternative.
The brown rice provides a lower glycemic response compared to white rice.
The combination of protein from shrimp and fiber from vegetables and brown rice helps moderate blood sugar levels.
These peppers can be prepared ahead of time and refrigerated before the final baking step.
Leftovers keep well in the refrigerator for up to 3 days.
For extra flavor, add a pinch of [[Aleppo pepper]] or red pepper flakes if you enjoy a touch of heat.
Nutrition
High in protein from shrimp
Good source of complex carbohydrates from brown rice
Rich in fiber from vegetables and brown rice
Contains heart-healthy fats from olive oil and olives
Provides antioxidants from bell peppers, spinach, and tomatoes