Mediterranean Stuffed Peppers with Quinoa

Name: Mediterranean Stuffed Peppers with Quinoa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers (halved and seeded); 1 cup quinoa (rinsed); 2 cups vegetable broth; 1 cup cherry tomatoes (halved); 1/2 cup crumbled feta cheese; 1/4 cup kalamata olives (sliced); 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 clove garlic (minced); Salt and pepper to taste; 2 tablespoons fresh parsley (chopped); 1 tablespoon lemon juice (freshly squeezed)

VegetarianMediterraneanDinnerHealthyEasyFamily-Friendly

⏱️ 20m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 300 CAL/SERV

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Overview

A vibrant and flavorful dish featuring bell peppers filled with a delightful Mediterranean quinoa mixture, perfect for a healthy and satisfying meal.

Macronutrients per serving

grams

Protein

10.0g 17%

Fat

14.0g 24%

Carbs

35.0g 59%

Rich in nutrients

☀️ Vitamin C

100% DV

Supports immune function

🌾 Fiber

20% DV

Promotes digestive health

🔺 Calcium

15% DV

Essential for bone health

☀️ Vitamin A

35% DV

Important for vision and immune health

🔺 Iron

10% DV

Vital for oxygen transport in the blood

Ingredients

Main Ingredients

4 large bell peppers halved and seeded
1 cup quinoa rinsed
2 cups vegetable broth
1 cup cherry tomatoes halved
1/2 cup crumbled feta cheese
1/4 cup kalamata olives sliced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic minced
Salt and pepper to taste

Garnish

2 tablespoons fresh parsley chopped
1 tablespoon lemon juice freshly squeezed

Instructions

1 Preheat your oven to 375°F (190°C).
2 Place halved bell peppers cut side up in a baking dish.
3 In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and liquid is absorbed.
4 In a large bowl, combine cooked quinoa, cherry tomatoes, feta cheese, olives, olive oil, oregano, basil, and minced garlic. Season with salt and pepper to taste.
5 Stuff each bell pepper half with the quinoa mixture, pressing down gently to pack it in.
6 Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
7 Remove the foil and bake for an additional 10 minutes or until the peppers are tender and slightly charred on the edges.
8 Remove from the oven and let cool slightly before garnishing with chopped parsley and a squeeze of lemon juice.
9 Serve warm and enjoy!