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Mediterranean Quinoa-Stuffed Bell Peppers

These vibrant Mediterranean Quinoa-Stuffed Bell Peppers are packed with flavor and nutrients, making them a perfect dinner option for any night of the week. Filled with a delicious mix of quinoa, vegetables, and Mediterranean spices, they are both satisfying and healthy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 cup quinoa rinsed and drained
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes halved
  • 1 cup cooked chickpeas canned or homemade
  • 1 small red onion diced
  • 1 cup spinach chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
For the Peppers
  • 4 medium bell peppers any color, tops cut off and seeds removed
For Topping
  • ½ cup feta cheese crumbled
  • ¼ cup fresh parsley chopped, for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  3. While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Place them upright in a baking dish.
Stuffing Preparation
  1. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, chickpeas, red onion, spinach, garlic powder, oregano, cumin, salt, and black pepper. Mix well to combine.
Assembly and Baking
  1. Stuff each bell pepper generously with the quinoa mixture, pressing down lightly to pack it in.
  2. Top each stuffed pepper with crumbled feta cheese.
  3. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is slightly golden.
  4. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Feel free to customize the stuffing by adding other vegetables like zucchini or olives. You can also use ground turkey or beef instead of chickpeas for a meatier option. Serve with a side salad for a complete meal!