Mediterranean Quinoa-Stuffed Bell Peppers with Feta

These Mediterranean Quinoa-Stuffed Bell Peppers are a colorful and nutritious dish that brings together the flavors of the Mediterranean in a delightful way. Each bell pepper is filled with a savory mixture of fluffy quinoa, fresh herbs, and tangy feta cheese, creating a wholesome meal that’s perfect for any occasion.

The combination of roasted bell peppers and a fragrant quinoa filling makes this dish not only delicious but also visually stunning. Whether you’re hosting a dinner party or looking for a healthy weeknight meal, these stuffed peppers are sure to impress your guests and family alike.

Mediterranean Quinoa-Stuffed Bell Peppers with Feta

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

Nutrition facts: 320 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 large bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and chopped (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions. Once cooked, fluff with a fork and set aside.
3. While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, olives (if using), oregano, garlic powder, salt, pepper, and olive oil. Mix well to combine all ingredients.
5. Spoon the quinoa mixture into each bell pepper, packing it tightly. Top each pepper with crumbled feta cheese.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the feta is slightly golden.
7. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley.

Notes

For optimal flavor, let the stuffed peppers sit for a few minutes after baking to allow the flavors to meld.

For a heartier filling, consider adding black olives or sun-dried tomatoes to the quinoa mixture. If you prefer a different cheese, goat cheese or mozzarella can be great substitutions for feta. To add an extra layer of flavor, sprinkle some fresh herbs like basil or parsley on top just before serving.

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until warmed through. These stuffed peppers can also be made ahead of time; just bake them before serving for a warm, comforting dish.