Description
Mediterranean quinoa stuffed peppers are a colorful and nutritious dish that bursts with flavor and freshness. Each bell pepper is loaded with a savory quinoa filling, complemented by cherry tomatoes, feta cheese, and aromatic herbs. This delightful recipe is perfect for any occasion, whether it’s a family dinner or a gathering with friends. With easy-to-follow instructions and customizable ingredients, you can create a vibrant meal that will impress everyone at the table.
Ingredients
Scale
- 4 medium bell peppers (any color)
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/3 cup pitted Kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds; set aside.
- Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover for about 15 minutes until fluffy.
- In a skillet over medium heat, drizzle olive oil. Sauté minced garlic and cherry tomatoes for 3-4 minutes until softened.
- Stir in cooked quinoa, feta cheese, olives, parsley, basil, lemon juice, salt, and pepper; mix well.
- Stuff each pepper with the quinoa mixture and place upright in a baking dish. Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until tops are golden. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg