Mediterranean Quinoa Stuffed Peppers
Discover the vibrant flavors of the Mediterranean with our Quinoa Stuffed Peppers, a delightful vegetarian dish perfect for weeknight dinners. These peppers are filled with a hearty mix of quinoa, chickpeas, and feta cheese, creating a nutrient-rich meal that is both satisfying and delicious. Easy to prepare and ideal for meal prep, this recipe is a must-try for healthy eating enthusiasts.
Prep time: 15 minutesCook time: 45 minutesServes: 4
Ingredients
4 large bell peppers
1 cup cooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
1 small red onion, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine cooked quinoa, chickpeas, red onion, cherry tomatoes, feta cheese, and parsley.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over the quinoa mixture and stir until well combined.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the peppers are tender and slightly charred.
8. Let cool slightly before serving.
Storage
Store the stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Reheating
To reheat, place the stuffed peppers in the oven at 350°F (175°C) for about 15 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
