These Vibrant Quinoa and Feta Stuffed Peppers are a delightful way to enjoy a healthy meal packed with Mediterranean flavors. The sweet bell peppers serve as a colorful vessel filled with fluffy quinoa, tangy feta cheese, and a medley of fresh herbs and spices that will transport your taste buds to the sunny shores of the Mediterranean.
This dish not only looks stunning but is also an excellent source of protein and fiber, making it a nutritious option for lunch or dinner. The combination of flavors and textures—from the tender peppers to the creamy feta—creates a satisfying and wholesome meal everyone will love.
Ingredients
INGREDIENTS
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1/2 cup kalamata olives, chopped
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all the broth is absorbed.
- In a large bowl, mix the cooked quinoa with cherry tomatoes, feta cheese, olives, red onion, garlic, oregano, basil, olive oil, salt, and pepper until well combined.
- Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley. Enjoy!
Notes
Tip: Experiment with different fillings like chickpeas or spinach for added nutrition and flavor!
For added flavor, consider grilling the peppers before stuffing them to enhance their smokiness. You can easily swap out the quinoa for couscous or bulgur if you prefer. If you’re looking to reduce calories, use low-fat feta or omit it altogether for a vegan option.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving. These stuffed peppers also freeze well, making them a great make-ahead meal!
