Katie Simmons
Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.
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Comments (3)
I had trouble with the juiciness of the tomatoes. I drained off 1 cup of liquid from the tomato pulp (which I used for another recipe), yet it was still wet even after baking in the oven. Also, since the recipe is “Greek-style”, I decided to substitute chopped Kalamata olives for the raisins (since this was only 2 tablespoons for the entire recipe I wasn’t concerned about the small amount of added fat/sodium). All in all, my family prefers stuffed bell peppers or portabellas.
Always winning recipes
This was THE first PBWF meal I made when I started eating this way 2 years ago!