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- Bell peppers and their variations Use 4 large bell peppers in any color you like. Red, yellow, and green all work well. Each adds a unique flavor and color to your dish. - Grains and legumes I recommend 1 cup of quinoa, rinsed well. Quinoa is a great grain that adds protein. You can also use chickpeas, about 1 cup, drained and rinsed. They add fiber and make the filling hearty. - Fresh vegetables and herbs Include 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1/2 cup of finely chopped red onion. These veggies bring freshness and crunch. Garnish with fresh parsley for a pop of color and taste. - Seasonings and dressings For flavor, use 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add 1 teaspoon each of dried oregano and garlic powder. Don’t forget salt and pepper to taste. These ingredients create a bright, savory filling. {{ingredient_image_1}} First, you need to prep the bell peppers. Take four large peppers, any color you like. Cut off the tops and save them for later. Next, remove the seeds and membranes. This makes space for the tasty filling. Now, let’s cook the quinoa. In a medium saucepan, boil two cups of vegetable broth. Once it boils, add one cup of rinsed quinoa. Cover the pot and reduce the heat. Cook for about 15 minutes until all the liquid is absorbed. After cooking, fluff the quinoa with a fork, and set it aside. In a large bowl, combine the cooked quinoa with fresh veggies and legumes. Add one cup of halved cherry tomatoes, one cup of diced cucumber, half a cup of finely chopped red onion, and one cup of drained chickpeas. Crumble in half a cup of feta cheese and add a quarter cup of chopped kalamata olives. Drizzle two tablespoons of olive oil and one tablespoon of lemon juice. Season with one teaspoon of dried oregano, one teaspoon of garlic powder, and salt and pepper to taste. Mix all the ingredients well. Next, prepare your baking dish. Place the stuffed peppers upright in the dish. Drizzle a little olive oil over the tops, and sprinkle with salt and pepper if you like. Use the reserved tops of the peppers to protect them from burning. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes. The peppers should be tender and flavorful. After baking, let the peppers cool for a few minutes. Garnish with fresh parsley on top for a pop of color. For plating, place each pepper on a plate with some of the quinoa filling spilling out. This creates a beautiful and inviting dish. To cook quinoa well, avoid some common mistakes. First, always rinse the quinoa before cooking. This removes bitter saponins. Then, use the right water-to-quinoa ratio. For fluffy quinoa, use two cups of broth for one cup of quinoa. Bring the broth to a boil, then cover and lower the heat. Cook for about 15 minutes. After cooking, fluff the quinoa with a fork. This keeps it light and airy. Storing stuffed peppers correctly keeps them fresh. Let the peppers cool before storing. Place them in an airtight container. They can last in the fridge for about three days. If you want to freeze them, wrap each pepper in plastic wrap. Use a freezer bag for extra protection. To reheat, place them in the oven at 350°F (175°C) for about 20 minutes. This helps maintain their flavor and texture. Spices and herbs bring life to your dish. Use dried oregano and garlic powder for a classic taste. Fresh herbs like parsley add a pop of color and flavor. You can also add more protein, like ground turkey or lentils, to make it heartier. Toppings like extra feta cheese or a drizzle of tahini can make your stuffed peppers even better. Play around with flavors and enjoy the process! Pro Tips Choose Colorful Peppers: Use a mix of bell pepper colors for a vibrant presentation and added nutrients. Rinse Quinoa: Always rinse quinoa before cooking to remove its natural coating, which can make it taste bitter. Customize the Filling: Feel free to add other vegetables or proteins to the filling to suit your taste preferences. Garnish for Freshness: Fresh herbs like parsley or basil can elevate the dish and add a burst of flavor when serving. {{image_2}} You can easily make this dish fit your needs. Here are some options: - Gluten-free options: Use rice or millet instead of quinoa. Both are gluten-free grains. They work well and keep the texture nice. - Vegan alternatives: Skip the feta cheese and use a vegan cheese. You can also add more chickpeas or beans for protein. Mix things up by adding new flavors. Here are some ideas: - Spicy Mediterranean twist: Add red pepper flakes or chopped jalapeños. This will give your peppers a nice kick. - Greek-inspired variations: Incorporate ingredients like spinach, artichokes, or even tzatziki sauce. These will enhance the Greek flavor. How you serve the stuffed peppers can add to the meal: - Serving with sauces: Top your peppers with a drizzle of tahini or a simple yogurt sauce. This adds creaminess and extra flavor. - Pairing with sides: Serve with a side salad or some warm pita bread. These pair nicely and add variety to your meal. Each serving of Mediterranean Stuffed Peppers offers a rich mix of nutrients. You get about 350 calories. It contains 12 grams of fat, 14 grams of protein, and 50 grams of carbs. This dish packs vitamins A, C, and K, along with minerals like potassium and magnesium. These nutrients help keep your body healthy and strong. Quinoa and chickpeas are superstars in this dish. Quinoa is a complete protein. It gives you all nine essential amino acids. Chickpeas are high in fiber and help with digestion. Fresh vegetables like bell peppers and tomatoes add vitamins and antioxidants. They support your immune system and help fight off illness. Mediterranean Stuffed Peppers fit many diets. They are gluten-free, as quinoa is a safe grain. This dish is also vegetarian, making it great for non-meat eaters. You can feel good about serving this meal to a variety of guests. It's tasty, filling, and healthful for everyone! You can use rice or couscous as a substitute for quinoa. Both options cook well and add texture. Brown rice adds fiber and a nutty taste. Couscous cooks quickly and has a soft texture. You can also try farro or barley for a different bite. Yes, stuffed peppers freeze well. After baking, let them cool completely. Wrap each pepper tightly in plastic wrap, then place them in a freezer bag. You can store them for up to three months. To eat, thaw in the fridge and reheat in the oven. Leftovers can last about three to four days in the fridge. Make sure to store them in an airtight container. Always check for any signs of spoilage before eating. Yes, you can prepare stuffed peppers a day before. Stuff the peppers and keep them in the fridge. Bake them just before serving. This saves time and is great for meal prep. Serve your stuffed peppers with a fresh salad or some crusty bread. A Greek salad pairs nicely with the flavors. You could also try a side of roasted vegetables or a light soup. These options will complement the meal and add variety. You now have all the tools to make delicious stuffed peppers. We covered the key ingredients, from bell peppers to quinoa. I gave you step-by-step instructions for preparation, cooking, and serving. You learned tips for perfecting your dish and creative variations to try. Remember, you can make this recipe your own. Don’t be afraid to mix flavors or substitute ingredients. Enjoy your journey in cooking, and savor every bite!

Mediterranean Stuffed Peppers

Delicious bell peppers stuffed with a flavorful quinoa and vegetable mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely chopped
  • 1 cup chickpeas, drained and rinsed
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup kalamata olives, pitted and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set the tops aside for later.
  • In a medium saucepan, bring the vegetable broth to a boil and add the quinoa. Cover and reduce the heat to low, cooking for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
  • In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, chickpeas, feta cheese, olives, olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Mix well to combine all ingredients.
  • Stuff each bell pepper with the quinoa mixture, packing it in gently. Place the stuffed peppers upright in a baking dish.
  • Drizzle a little olive oil over the tops of the peppers and sprinkle with additional salt and pepper if desired.
  • Place the reserved tops of the peppers around the edges of the baking dish to keep them from burning and bake in the preheated oven for 30-35 minutes, until the peppers are tender.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley on top.

Notes

Feel free to customize the stuffing ingredients based on your preferences.
Keyword healthy, quinoa, stuffed peppers, vegetarian