Mediterranean Quinoa Stuffed Peppers

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 4
★★★★★
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Welcome to a delightful twist on a classic dish! These Mediterranean Quinoa Stuffed Peppers are a vibrant, healthy option that’s as colorful as it is tasty. Perfect for a weeknight dinner or a special occasion, this dish brings together fresh ingredients and bold flavors in every bite.

Ingredients for Mediterranean Quinoa Stuffed Peppers

Bell peppers are the star of this recipe, providing a sweet, slightly charred base that holds everything together. Using quinoa gives this dish a nutty flavor and a boost of protein, making it filling and satisfying. Chickpeas add creaminess and additional protein, while red onion gives a mild, sweet flavor that balances the dish. Cherry tomatoes offer a juicy, tangy burst, and feta cheese adds a creamy texture and saltiness. Parsley brings a fresh, herbal note, and the olive oil and lemon juice dressing ties everything together with a zesty finish. A hint of oregano infuses a classic Mediterranean aroma.

Tips & Tricks

  • Use a melon baller to scoop out the pepper seeds and membranes for a cleaner removal.
  • Pre-cook quinoa in vegetable broth for added flavor.
  • Make sure to rinse chickpeas well to remove excess sodium and any canned taste.

Serving Suggestions

These stuffed peppers are delightful on their own but shine even brighter when paired with a simple side salad of mixed greens and a drizzle of balsamic vinaigrette. If you’re serving a crowd, consider adding a side of warm pita bread and hummus for a complete Mediterranean feast.

Frequently Asked Questions

Can I make these stuffed peppers ahead of time?
Yes! Assemble them up to a day in advance and store them in the fridge. Bake just before serving.
How do I store leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days.
Can I freeze these stuffed peppers?
Yes, they freeze well. Wrap each pepper in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.

Mediterranean Quinoa Stuffed Peppers Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This gives your oven time to get nice and hot before our stuffed peppers go in. Next, take your bell peppers and slice the tops off. You’ll want to gently remove the seeds and membranes inside. I find using a small spoon helps scoop them out neatly.

In a large mixing bowl, it’s time to combine your filling. Add the cooked quinoa, chickpeas, diced red onion, halved cherry tomatoes, crumbled feta, and chopped parsley. Mix them together until everything looks evenly distributed.

Now, whisk together the olive oil, lemon juice, oregano, and a pinch of salt and pepper in a small bowl. Pour this dressing over your quinoa mixture and give it a good stir. This dressing really elevates the flavors, bringing a zesty and aromatic touch.

Take your prepared bell peppers and stuff them with the quinoa mixture. Press down gently to make sure it’s packed in well. Carefully place the stuffed peppers in a baking dish. Cover the dish with foil — this helps steam the peppers, making them tender.

Bake in the preheated oven for about 30 minutes. After that, remove the foil and let them bake for another 15 minutes. You’re looking for the peppers to be tender and slightly charred around the edges. Once done, let them cool slightly before serving.

Why You'll Love This Recipe

  • It’s a hearty vegetarian option packed with protein.
  • Quick and easy to prepare for busy weeknights.
  • Bursting with Mediterranean flavors you’ll savor.
  • Perfect for meal prep and reheats beautifully.
  • Impressive enough for guests yet simple enough for family dinner.

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

Step-by-step 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.

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