It’s that time of year again when the bell peppers take the show! Colors, crispness and flavor combine to offer a hit of Vitamin C and other powerful antioxidants. Who would guess that eating, pleasure and health are all wrapped up into the food we eat – and the kind of food you want to eat are seasonal vegetables and plenty of them!

4 large bell peppers ( red, yellow or orange, or a mix)

1 cup cooked brown rice, (or sub white rice, quinoa, farro, or cauliflower rice)

2 tablespoons olive oil

1 small red onion, about 1 cup diced

2 teaspoons garlic, minced

1 pound of ground turkey or choice of protein ( ground plant-based meat, lamb, chicken, beef)

1 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 teaspoons dried oregano

1/4 teaspoon red pepper flakes

2 teaspoons sherry vinegar or red wine vinegar

2 teaspoons tomato paste

1 cup fresh spinach, chopped

10 Kalamata olives, quartered lengthwise

10 cherry tomatoes, quartered or chopped

1 cup (4 ounces) feta cheese, diced or crumbled

1/4 cup parmesan cheese, grated (optional)

1/4 cup fresh dill, roughly chopped

1/4 cup fresh mint, roughly chopped

1. Slice the peppers in half from the stem down. Discard seeds and pith.
2. Saute the onion in olive oil for 5 minutes over medium heat. Add the garlic stirring in cooking for a few more minutes.
3. Add the ground turkey (or protein of your choice), salt, pepper, oregano and red pepper flakes. Cook for 5 minutes until turkey is cooked through. Add vinegar, tomato paste and spinach and tune the heat off. Stir until everything is incorporated and spinach wilts.
4. Mix in cooked rice, olives, tomatoes, feta, parmesan, dill and mint. Taste and adjust seasonings if needed. Scoop mixture into halved bell pepper shells. Bake at 400F for 20 minutes until hot through. Allow for 10 minutes more baking time if the filling is cold.