Mediterranean Quinoa-Stuffed Bell Peppers with Feta

These Mediterranean Stuffed Bell Peppers with Quinoa and Feta are a colorful and nutritious dish that brings a taste of the Mediterranean to your table. Bursting with flavors from fresh herbs, olives, and spices, this recipe is not only visually appealing but also packed with protein and fiber.

The combination of fluffy quinoa and creamy feta provides a satisfying texture contrast, while the bell peppers add a sweet crunch. Perfect as a main dish or a hearty side, these stuffed peppers are ideal for meal prep or entertaining.

Mediterranean Quinoa-Stuffed Bell Peppers with Feta

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 350 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 large bell peppers (red, yellow, or green)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup feta cheese, crumbled
• 1/2 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the quinoa under cold water and cook it according to package instructions, using vegetable broth instead of water for added flavor.
3. While the quinoa is cooking, prepare the bell peppers by slicing the tops off and removing the seeds and membranes. Place them upright in a baking dish.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, feta cheese, olives, parsley, oregano, garlic powder, salt, and pepper. Mix well to combine all the ingredients.
5. Spoon the quinoa filling into each bell pepper, packing it in gently. Drizzle a little olive oil on top of each stuffed pepper.
6. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and slightly charred on the edges.
7. Remove from the oven and let cool for a few minutes before serving. Garnish with extra parsley if desired. Enjoy!

Notes

Tip: For a spicier kick, you can add crushed red pepper flakes to the filling mixture.

For added flavor, consider mixing in some chopped sun-dried tomatoes or artichoke hearts into the quinoa filling. If you’re looking for a vegetarian option, you can easily substitute the feta with a dairy-free cheese. These stuffed peppers can be stored in the fridge for up to 3 days and can be reheated in the oven or microwave.

Feel free to use any color of bell peppers; they not only vary in sweetness but also make for a more colorful presentation!