These Mediterranean Quinoa-Stuffed Bell Peppers are a delightful way to enjoy a satisfying meal packed with flavor and nutrition. The combination of quinoa, fresh vegetables, and aromatic spices creates a colorful filling that pairs perfectly with the sweet crunch of bell peppers.
Topped with a creamy feta drizzle, these stuffed peppers not only look stunning but also provide a burst of tangy flavor that elevates the dish. Ideal for a healthy weeknight dinner or a meal prep option, they are both filling and refreshing, making them a must-try!
Ingredients
INGREDIENTS
- 4 large bell peppers (any color)
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, pitted and chopped
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse quinoa under cold water and cook it according to package instructions in vegetable broth for added flavor.
- While the quinoa cooks, prepare the bell peppers by cutting the tops off and removing the seeds.
- In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, oregano, garlic powder, salt, and black pepper. Mix well to combine all ingredients.
- Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
- Place the stuffed peppers upright in a baking dish and drizzle with olive oil.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender.
- While the peppers are baking, prepare the feta drizzle by mixing the feta cheese, olive oil, and lemon juice in a small bowl until smooth.
- Once the peppers are done, remove them from the oven and let cool slightly before drizzling with the feta sauce. Serve warm.
Notes
Tip: To add a bit of heat, consider mixing in some red pepper flakes with the stuffing.
When choosing bell peppers, opt for vibrant colors like red, yellow, or orange for sweetness. Green peppers are also delicious but have a slightly more bitter taste.
Feel free to customize the filling by adding your favorite veggies or herbs. Zucchini, spinach, or olives would be great additions!
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving. They also freeze well; just make sure to wrap them tightly.
