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- 4 large bell peppers (any color of your choice) - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cherry tomatoes, sliced in half - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 2 tablespoons olive oil, plus extra for drizzling - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Additional herbs (like basil or mint) - Lemon zest for brightness - Spinach or kale for extra veggies When making Mediterranean stuffed peppers, you want fresh and vibrant ingredients. Start with bell peppers. They are colorful and sweet. You can choose red, yellow, or green. Each color has a unique flavor. Next, quinoa is the base. It cooks fluffy and adds a nice texture. Rinse it well before cooking. This helps remove bitterness. You will also need chickpeas. They add protein and creaminess. Cherry tomatoes bring a juicy burst of flavor. Slice them in half for easy mixing. Kalamata olives add a briny kick, while feta cheese gives a creamy touch. Fresh parsley adds brightness and color. For seasoning, use olive oil, dried oregano, garlic powder, salt, and pepper. These ingredients bring out the flavors of the dish. You can also add optional garnishes. Fresh herbs like basil or mint offer extra aroma. A sprinkle of lemon zest gives a fresh taste. Spinach or kale adds more greens and nutrition. These ingredients come together to create a colorful and tasty meal. Enjoy making it! {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This heat helps cook the peppers well. 2. Take four large bell peppers and cut the tops off. Remove the seeds and membranes. This step makes sure the peppers can stand up in the dish. 1. In a medium pot, boil two cups of vegetable broth. This liquid will cook the quinoa. 2. Add one cup of rinsed quinoa to the boiling broth. Stir it once, cover, and lower the heat. Let it simmer for 15-20 minutes. The quinoa should be fluffy when done. Use a fork to fluff it up. 1. In a large bowl, mix the cooked quinoa with drained chickpeas, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, chopped parsley, olive oil, dried oregano, garlic powder, and salt and pepper. 2. Stir all the ingredients well. This ensures every bite is packed with flavor. 1. Spoon the quinoa mixture into each bell pepper. Fill them to the top without letting it overflow. This makes the peppers hearty and tasty. 2. Drizzle a little olive oil on top of each stuffed pepper. This adds moisture and flavor. 1. Cover the baking dish tightly with aluminum foil. This keeps the steam in while baking. 2. Bake the peppers for 30 minutes. Then, remove the foil and bake for another 10-15 minutes. This step allows the tops to caramelize and become deliciously golden. After baking, let the peppers cool for a few minutes. They are now ready to serve and enjoy! When picking bell peppers, look for bright colors. Red, yellow, or green, any color works. Choose peppers that feel firm in your hand. They should have shiny skin, not dull. Make sure they can stand on their own. This helps when you stuff them later. If you have extra filling, don't toss it! You can use it in many ways. Add it to salads for a hearty boost. It makes a tasty wrap too. Just scoop some into a tortilla and roll it up. You can even use it as a topping for baked potatoes. To keep your peppers tender, watch the cooking time. Bake them covered with foil for 30 minutes. This helps them steam and soften. After that, remove the foil. Bake for an extra 10-15 minutes. This lets the tops brown nicely while the insides stay soft. Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only makes the dish visually appealing but also adds a variety of flavors. Flavor Variations: Feel free to experiment with different herbs, such as basil or thyme, for a unique twist to the stuffing mixture. Make Ahead: Prepare the stuffed peppers a day in advance and store them in the fridge. Just bake them when you're ready to serve! Serve with Dips: Pair these stuffed peppers with a side of tzatziki sauce or hummus for an extra layer of flavor. {{image_4}} You can switch up the grain in your stuffed peppers. Brown rice is a hearty choice. Farro adds a nutty flavor. Couscous cooks quickly and absorbs taste well. For those needing gluten-free options, quinoa is perfect. It’s light and fluffy. You can also try millet or rice blends. These grains work great with the other ingredients. Add protein to your stuffed peppers for a filling meal. Ground meat, like lamb or turkey, can give a nice flavor boost. You can mix it right into the stuffing. If you prefer cheese, more feta can enhance the taste. For a vegan option, use lentils or more chickpeas. Tofu crumbles also add protein. These choices keep the dish satisfying and delicious. Want some heat? Add red pepper flakes to the filling. It gives a nice kick without overpowering. You can also use fresh chili peppers for more heat. If you like herbs, add fresh basil or oregano for flavor. These herbs pair well with the Mediterranean taste. Don’t be afraid to experiment! Each adjustment can make your dish unique and exciting. To keep your stuffed peppers fresh, use these best practices: - Cool them first: Allow the peppers to cool to room temperature. - Use airtight containers: Store them in a sealed container to prevent drying. - Label with date: Write the date on the container to track freshness. Refrigerate your stuffed peppers. They stay good for about 3 to 5 days. If you want to keep them longer, consider freezing. You can freeze stuffed peppers before or after baking. Here’s how: - Before baking: Prepare the stuffed peppers, then wrap them tightly in plastic wrap and foil. Place them in a freezer-safe bag. - After baking: Let them cool completely. Then, place them in a container or wrap them securely. To reheat frozen stuffed peppers: - Oven method: Thaw overnight in the fridge. Preheat your oven to 375°F (190°C), cover with foil, and bake for 25-30 minutes. - Microwave method: Remove from the container and place on a microwave-safe plate. Heat for about 5-7 minutes or until heated through. These methods help keep the taste and texture of your Mediterranean stuffed peppers. Enjoy them again later! Yes, you can use frozen bell peppers. Freezing peppers is simple. Just wash and cut them. Remove the seeds, and then freeze them whole or in halves. When you thaw them, they can become soft. This won’t hurt the taste, but it may change the texture. For stuffing, they work well. Just make sure to drain any extra water after thawing. Stuffed peppers can last in the fridge for about three to four days. Keep them in an airtight container. If you freeze them, they can last for about three months. To enjoy them later, just thaw in the fridge overnight before reheating. Reheat in the oven for the best taste. You have many tasty options! Here are a few ideas: - A fresh green salad with lemon dressing - Crusty bread or pita for dipping - Tzatziki sauce for a cool touch - Roasted vegetables for added flavor These sides will balance the meal and enhance the flavors of your stuffed peppers. You now know how to make Mediterranean stuffed peppers. We covered the key ingredients, found tips, and explored variations. Preparing these stuffed peppers is easy and fun. Plus, you can customize them to fit your taste! Remember to store leftovers properly to enjoy your meal later. Whether you make them for a quick dinner or impress guests, these peppers bring great flavor and nutrition. Dive into cooking and enjoy the healthy, tasty rewards!

Mediterranean Stuffed Bell Peppers

Delicious bell peppers stuffed with a flavorful quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers (any color of your choice)
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, sliced in half
  • 1 2 Kalamata olives, pitted and sliced
  • 1 2 feta cheese, crumbled
  • 1 4 fresh parsley, finely chopped
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Carefully slice the tops off the bell peppers and remove the seeds and membranes, ensuring the peppers can stand upright. Arrange the cleaned peppers in a baking dish, standing proudly.
  • In a medium saucepan, bring the vegetable broth to a rolling boil. Add the rinsed quinoa, stir briefly, cover with a lid, and reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and fluff with a fork.
  • In a large mixing bowl, combine the cooked quinoa, chickpeas, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, chopped parsley, two tablespoons of olive oil, dried oregano, garlic powder, and a generous pinch of salt and pepper. Mix thoroughly until all the ingredients are well incorporated.
  • Carefully spoon and pack the quinoa mixture into each prepared bell pepper, ensuring they are filled to the brim without overflowing.
  • Drizzle a bit of olive oil over the tops of the stuffed peppers for an added layer of flavor and moisture.
  • To create a steaming effect for the peppers, cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil and continue to bake for another 10-15 minutes, allowing the peppers to become tender and allow the tops to caramelize slightly for additional uniqueness.
  • Take the baking dish out of the oven and let it cool for a few minutes before serving.

Notes

Arrange the stuffed peppers on a lively, colorful platter. Garnish with additional chopped parsley and a light drizzle of olive oil on top for an appetizing look. These delightful stuffed peppers are best enjoyed warm!
Keyword healthy, quinoa, stuffed peppers, vegetarian