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To make Mediterranean stuffed peppers, gather these ingredients: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1 can (15 oz) chickpeas, drained and rinsed - 1/2 cup Kalamata olives, pitted and chopped - 1 teaspoon dried oregano - 1 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can add more flavor with these options: - Fresh basil or mint for a refreshing taste - Zucchini or spinach for extra veggies - Red pepper flakes for a spicy kick - Lemon zest for a bright flavor - Different cheeses like goat cheese or mozzarella If you need swaps, try these ideas: - Use brown rice or couscous instead of quinoa - Swap chickpeas for black beans or lentils - Replace feta with a dairy-free cheese for vegan dishes - Use chicken or beef broth if you prefer meat flavors - Try different peppers like poblano or banana for variety These ingredients help create a tasty and filling meal, perfect for any occasion. For the complete preparation, check the Full Recipe. First, preheat your oven to 375°F (190°C). This is key for even cooking. Next, take your bell peppers. Cut the tops off and remove any seeds. I like to brush the outside of the peppers with a little olive oil. It adds flavor and helps them brown. Place the peppers upright in a baking dish. Now, let’s cook the quinoa. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. This allows the quinoa to soak up all the broth. When it’s done, fluff it with a fork and set it aside. Time to fill the peppers! In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, chopped red onion, chickpeas, and olives. Add 1 teaspoon of oregano, 1 teaspoon of cumin, and ½ teaspoon of garlic powder. Mix well. Season with salt and pepper to your taste. Now, take each bell pepper and fill it with the quinoa mixture. Pack it in gently, but make sure it’s full. Sprinkle the remaining feta cheese on top of the stuffed peppers. Drizzle a little olive oil over the stuffed peppers. Cover the dish with foil to keep moisture in. Bake them for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. This helps the peppers get tender and slightly charred. To check if they’re done, poke a pepper with a fork. It should feel soft but still hold its shape. Once done, take them out of the oven and let them cool for a few minutes. Don’t forget to garnish with fresh parsley before serving. For the full recipe, check out the earlier section! To make your peppers just right, choose large, fresh bell peppers. Wash them, then cut off the tops. Remove the seeds and ribs to create space for stuffing. Lightly brush the outside with olive oil. This helps them cook well. Bake them covered for the first half of cooking. This keeps them moist. Remove the foil to let them brown slightly. This gives a nice flavor and look. Mediterranean stuffed peppers pair well with a fresh salad. A simple green salad with lemon dressing works great. You can also serve a side of tzatziki sauce. This cool dip complements the warm peppers. For a heartier meal, add some crusty bread. It soaks up all the tasty juices from the peppers. Make your dish pop with garnishes. Sprinkle fresh parsley on top for a bright color. You can also add extra feta cheese for richness. Serve the peppers on a colorful plate. This makes the meal inviting. Try using a drizzle of olive oil around the plate for a fancy touch. These small details enhance the visual appeal and make your meal look gourmet. For the full recipe, check out the complete instructions. {{image_2}} You can switch up the protein in your Mediterranean stuffed peppers. Ground turkey or beef adds a hearty flavor. For a lighter option, try shredded chicken. If you prefer plant-based proteins, chickpeas work great. They give a nice texture and flavor. You can also mix in lentils for added protein and fiber. Just remember to adjust cooking times if you use raw meat. To make the dish vegan, swap out the feta cheese for a plant-based option. Nutritional yeast can add a cheesy flavor without dairy. Use vegetable broth instead of chicken broth to keep it vegan. You can also add more veggies like spinach or zucchini for extra nutrients. These swaps keep the flavor rich and satisfying without any animal products. Adding different herbs and spices can create unique flavors in your stuffed peppers. Try basil or thyme for a fresh twist. A dash of smoked paprika can add a nice kick. For a Mediterranean flair, mix in some za'atar spice blend. You can also add a squeeze of lemon juice for brightness. Experiment with your favorite flavors to make each batch special. To keep your Mediterranean stuffed peppers fresh, store them in airtight containers. If you're using the fridge, eat them within three to four days. For longer storage, freeze them. Wrap the peppers in plastic wrap or place them in freezer-safe bags. They can last up to three months in the freezer. To reheat stuffed peppers, the oven works best. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warm throughout. You can also use the microwave for quick reheating. Just cover them with a damp paper towel and heat for about 2-3 minutes. When stored properly, stuffed peppers last about four days in the fridge and up to three months in the freezer. Make sure to check for any signs of spoilage before eating. If you notice any odd smells or mold, it's best to toss them. Yes, you can prepare Mediterranean stuffed peppers ahead of time. To do this, follow these steps: - Cook the quinoa and mix it with the other filling ingredients. - Stuff the peppers as directed. - Cover and store them in the fridge for up to 24 hours. When you're ready to cook, simply bake them straight from the fridge. This method keeps the peppers fresh and tasty. Mediterranean stuffed peppers pair well with many sides and drinks. Here are some ideas: - A fresh green salad with lemon vinaigrette. - Grilled vegetables for a colorful plate. - Pita bread to scoop up flavors. - A glass of crisp white wine, like Sauvignon Blanc. These options enhance the meal and balance the flavors. Yes, Mediterranean stuffed peppers are quite healthy. They are packed with nutrients from fresh ingredients. Here are some benefits: - Bell peppers are high in vitamins A and C. - Quinoa provides protein and fiber. - Chickpeas add more protein and healthy carbs. - Feta cheese brings calcium and flavor. Together, these ingredients create a balanced meal that supports your health. Mediterranean stuffed peppers are a great meal packed with flavor and nutrients. We covered all the key ingredients, preparation steps, and baking instructions. I shared tips to enhance texture and flavor, plus storage advice for leftovers. You can easily adapt this recipe to meet different dietary needs. No matter how you choose to serve them, these peppers are sure to impress. Enjoy creating this tasty dish and make it your own!

Mediterranean Stuffed Peppers

Discover the deliciousness of Mediterranean stuffed peppers that are sure to impress! With vibrant bell peppers filled with a hearty mix of quinoa, cherry tomatoes, chickpeas, olives, and feta cheese, this recipe is both nutritious and flavorful. Perfect for a healthy dinner or a crowd-pleasing dish, your taste buds will thank you. Click through to explore this easy recipe and brighten up your meal today!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup Kalamata olives, pitted and chopped

1 teaspoon dried oregano

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

      In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Fluff with a fork and set aside.

        In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, chopped red onion, chickpeas, olives, oregano, cumin, garlic powder, and half of the feta cheese. Stir well to combine and season with salt and pepper to taste.

          Stuff each bell pepper with the quinoa mixture, packing it in gently.

            Sprinkle the remaining feta cheese on top of the stuffed peppers.

              Drizzle a little olive oil over the top for added richness.

                Cover the baking dish with foil and bake for 25 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.

                  Remove from the oven and let the stuffed peppers cool for a few minutes before serving.

                    Garnish with fresh parsley before serving.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 4