Gluten-Free Mediterranean Stuffed Bell Peppers
Gluten-Free Mediterranean Stuffed Bell Peppers are a delicious and colorful dish that makes a great meal for everyone, especially those avoiding gluten. These vibrant peppers are filled with a flavorful mix of quinoa, fresh vegetables, and feta cheese, making them not only beautiful but also packed with nutrients.
Why Make This Recipe
This recipe is perfect for several reasons. First, it is gluten-free, so it’s safe for those with gluten sensitivities. Second, it is a healthy option, thanks to the quinoa and fresh veggies. Lastly, it is easy and fun to make, which makes it a great family activity. Plus, the Mediterranean flavors bring a taste of sunshine to your table!
How to Make Gluten-Free Mediterranean Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 zucchini (diced)
- 1 carrot (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup crumbled feta cheese (use a gluten-free brand if necessary)
- 1/4 cup pitted Kalamata olives (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- Extra virgin olive oil (for drizzling)
- Fresh lemon wedges (for serving)
Directions:
Preheat the Oven & Prepare Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish, cut-side up.
Cook Quinoa: 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 liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Sauté Vegetables: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft and translucent, about 3 minutes. Add zucchini and carrot, cooking until they start to soften, about 5 minutes. Stir in the cherry tomatoes and cook for another 2 minutes. Remove from heat.
Combine Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetables, crumbled feta, chopped olives, parsley, and oregano. Season with salt and pepper to taste. Mix well.
Stuff the Bell Peppers: Fill each bell pepper with the quinoa and vegetable mixture. Drizzle the tops with a little extra virgin olive oil.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the peppers are tender but still hold their shape.
Serve: Serve the stuffed bell peppers warm, with fresh lemon wedges on the side for squeezing over the top.
How to Serve Gluten-Free Mediterranean Stuffed Bell Peppers
These stuffed bell peppers are best served warm and can be enjoyed on their own or with a side salad. Squeeze some fresh lemon over the top for an extra burst of flavor!
How to Store Gluten-Free Mediterranean Stuffed Bell Peppers
If you have leftovers, store the stuffed peppers in an airtight container in the refrigerator. They will last for about 3-4 days. Reheat in the microwave or oven until warmed through.
Tips to Make Gluten-Free Mediterranean Stuffed Bell Peppers
- Feel free to use any color of bell pepper you like. Red, yellow, and green all add a different taste.
- You can add other vegetables like spinach or mushrooms to customize the filling.
- If you’re not a fan of feta cheese, try using goat cheese or leave it out altogether.
Variation
You can easily turn this recipe into a meat version by adding ground turkey or beef to the sautéed vegetables for extra protein.
FAQs
Can I freeze the stuffed peppers?
Yes, you can freeze stuffed peppers. Prepare them but do not bake. Wrap them well in plastic wrap or foil and store in an airtight container. When ready to eat, bake from frozen, adding extra time.Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free and is a great alternative to grains that contain gluten.Can I use brown rice instead of quinoa?
Yes, you can substitute brown rice for quinoa. Just be sure to adjust the cooking time and liquid needed according to the rice you use.
Enjoy making these Gluten-Free Mediterranean Stuffed Bell Peppers and share them with family and friends!
