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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cup canned chickpeas, drained and rinsed - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, sliced - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) When I make Mediterranean quinoa stuffed peppers, I start with fresh ingredients. The bell peppers are colorful and add a sweet crunch. Quinoa is my favorite grain because it is high in protein. The cherry tomatoes give a burst of flavor, while chickpeas add heartiness. I also love using feta cheese. Its salty, creamy taste pairs well with the olives. Kalamata olives bring a briny touch that enhances the dish. The red onion adds a nice bite, while garlic adds depth. Dried herbs like oregano and basil bring the Mediterranean vibe. Red pepper flakes give a hint of spice, but they are optional. Salt and pepper are key to making all the flavors pop. Finally, a drizzle of olive oil ties everything together. You can add fresh parsley on top for a bright finish. With these ingredients, you can create a delightful meal that is both tasty and healthy. {{ingredient_image_1}} Set your oven temperature to 375°F (190°C). This step helps ensure even cooking. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth or water. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover and cook for about 15 minutes. The quinoa will be fluffy when all the liquid is absorbed. Let it sit covered for 5 minutes after cooking. Take 4 large bell peppers and cut the tops off each one. Remove the seeds and membranes carefully. If a pepper doesn’t stand upright, trim a little from the base. This keeps them stable during baking. In a large mixing bowl, combine the cooked quinoa, 1 cup of halved cherry tomatoes, 1 cup of drained chickpeas, 1/2 cup of crumbled feta cheese, and 1/4 cup of sliced Kalamata olives. Add 1/4 cup of finely chopped red onion, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and optional 1/2 teaspoon of red pepper flakes. Drizzle in 2 tablespoons of olive oil, and season with salt and pepper. Mix everything until well combined. Take each bell pepper and stuff it with the quinoa mixture. Press down gently to pack the filling in tight. Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil. Bake them in the preheated oven for 25-30 minutes. After this, remove the foil and bake for an additional 10-15 minutes. The peppers should be tender when done. Once cooked, take them out of the oven and let them cool slightly. Enjoy your Mediterranean quinoa stuffed peppers! You can make this dish your own. Try using different veggies, like zucchini or spinach. You can also swap cheeses. Goat cheese adds a nice tang. Add spices such as cumin or paprika for extra flavor. Meal prep is easy with these stuffed peppers. You can prepare the quinoa and filling a day in advance. Just store them in the fridge. When you're ready to eat, stuff the peppers and bake. This saves time on busy days. Using the right tools makes cooking easier. A medium saucepan works great for the quinoa. A sharp knife helps to cut the peppers neatly. Use a large mixing bowl to combine the filling. Lastly, a baking dish is needed for cooking. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only enhances the visual appeal but also adds a variety of flavors to your dish. Cook Quinoa Perfectly: Ensure you rinse the quinoa thoroughly before cooking to remove any bitterness and achieve a fluffy texture. Customize Fillings: Feel free to add or substitute any ingredients in the filling. Spinach, artichokes, or even ground meat can be excellent additions! Let Them Rest: Allow the stuffed peppers to cool for a few minutes after baking. This helps the flavors meld together and makes them easier to handle when serving. {{image_2}} To make these stuffed peppers vegan, you can swap out the feta cheese. Use a plant-based cheese or crumble firm tofu instead. You can also add nutritional yeast for a cheesy flavor without dairy. This simple change keeps the dish creamy and full of taste while sticking to your vegan diet. This recipe is easily gluten-free. Just make sure your vegetable broth and any plant-based cheese you use are certified gluten-free. Quinoa itself is gluten-free, making it a great choice for this dish. Always check labels to be sure your ingredients meet gluten-free standards. You can explore various Mediterranean flavors with these stuffed peppers. Try adding sun-dried tomatoes or artichokes for a twist. Different herbs, like dill or mint, can add freshness. You might also mix in spices like cumin or paprika for a warm kick. Each variation gives a unique taste and makes the dish your own. To keep your Mediterranean quinoa stuffed peppers fresh, let them cool first. Once cool, place them in an airtight container. Store the container in your fridge. These stuffed peppers will stay fresh for about 3 to 4 days. If you want, you can also wrap each pepper in plastic wrap before placing them in the container. This extra layer helps keep them moist and tasty. Freezing stuffed peppers is easy. First, let them cool completely. Then, wrap each pepper in plastic wrap. After that, place them in a freezer-safe bag. Squeeze out as much air as possible before sealing. This way, your stuffed peppers can last up to 3 months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. Reheating your stuffed peppers is simple. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for about 20 minutes or until heated through. If you prefer the microwave, place a pepper on a plate. Heat it for 2 to 3 minutes, checking every minute. This will keep the flavors and textures nice. Enjoy your delightful meal! Yes, you can use any color of bell pepper. Red, yellow, and green all work well. You can also try poblano or Anaheim peppers for a twist. These peppers add a unique taste and texture to the dish. Each type brings its own flavor, making your meal fun and colorful. The stuffed peppers bake for 25 to 30 minutes at 375°F (190°C). After covering them with foil, you remove it for the last 10 to 15 minutes. This helps the peppers become soft and tender. You can check their doneness by poking them with a fork. If they feel soft, they are ready! If you want a different grain, try brown rice or farro. Both grains offer a great texture and flavor. You can also use couscous or bulgur for a quicker option. Just remember to adjust the cooking time based on the grain you choose. Each option will still keep your peppers healthy and tasty. Yes, this dish is very healthy! The peppers are full of vitamins A and C. Quinoa is a great source of protein and fiber. Chickpeas add more protein and help keep you full longer. Feta cheese provides calcium, while olives offer healthy fats. Overall, this meal is balanced and nutritious! This blog post gave you a clear path to making stuffed peppers. We covered the key ingredients and detailed each step. You learned tips for customization and meal prep. We also explored variations for different diets and how to store leftovers. Stuffed peppers are easy and fun to make. You can adjust the flavors to fit your taste. This dish is not just tasty; it’s healthy too. Enjoy your cooking adventure!

Mediterranean Quinoa Stuffed Peppers

A healthy and flavorful dish featuring bell peppers stuffed with quinoa, vegetables, and feta cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes
  • 1 cup canned chickpeas
  • 0.5 cup feta cheese
  • 0.25 cup Kalamata olives
  • 0.25 cup red onion
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
  • optional fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes.
  • While the quinoa cooks, prepare the bell peppers. Cut the tops off each pepper and remove the seeds and membranes. If needed, trim the base slightly to make them stand upright.
  • In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, chickpeas, feta cheese, olives, red onion, garlic, oregano, basil, red pepper flakes, olive oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  • Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
  • Once cooked, remove from the oven and let cool slightly before serving.
  • Garnish with fresh parsley if desired.

Notes

Garnish with fresh parsley for added flavor.
Keyword Mediterranean, quinoa, stuffed peppers, vegetarian