Mediterranean Quinoa Stuffed Peppers
Mediterranean Quinoa Stuffed Peppers are a vibrant and healthy dish that brings together the flavors of the Mediterranean in a colorful package. This recipe combines nutritious quinoa, chickpeas, and fresh vegetables, all packed into sweet red bell peppers. It’s not only visually appealing but also delicious and satisfying.
Why Make This Recipe
There are many reasons to make Mediterranean Quinoa Stuffed Peppers. First, they are a healthy option, packed with protein and fiber from quinoa and chickpeas. Second, they are easy to prepare and make a great meal for any day of the week. Lastly, they are a wonderful way to enjoy vegetables while having a flavorful and filling dish. Plus, the leftovers are perfect for lunch the next day!
How to Make Mediterranean Quinoa Stuffed Peppers
Ingredients
- 4 large red bell peppers
- 1 cup quinoa, rinsed
- 1 cup crumbled feta cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced tomatoes (preferably fire-roasted)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- Fresh parsley, chopped (for garnish)
Directions
Prepare the quinoa: In a saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil, then reduce the heat to low and cover. Cook for about 15 minutes until the liquid is absorbed. Let it sit covered for an additional 5 minutes.
Cook the filling: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 3 minutes. Then, add the diced tomatoes, chickpeas, cooked quinoa, cumin powder, and crumbled feta cheese. Mix well.
Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the red bell peppers and remove the seeds. Stuff each bell pepper with the quinoa mixture.
Bake the peppers: Place the stuffed peppers upright in a baking dish. Add some water at the bottom to keep them moist while baking. Cover the dish with foil and bake for 30-35 minutes until the peppers are tender.
How to Serve Mediterranean Quinoa Stuffed Peppers
Serve these delicious stuffed peppers warm right out of the oven. You can garnish them with fresh chopped parsley for an extra pop of color and flavor. They can be enjoyed on their own or served with a side salad for a balanced meal.
How to Store Mediterranean Quinoa Stuffed Peppers
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, simply place the stuffed peppers in the oven or microwave until warmed through.
Tips to Make Mediterranean Quinoa Stuffed Peppers
- You can add more vegetables to the filling, like spinach or zucchini, for extra nutrition.
- For a spicier kick, add some red pepper flakes to the filling.
- If you don’t have feta, goat cheese or mozzarella works well too.
Variation
You can make these stuffed peppers vegetarian or add ground turkey or chicken for extra protein. Mix and match ingredients based on your preferences!
FAQs
1. Can I freeze stuffed peppers?
Yes, you can freeze stuffed peppers before baking them. Wrap them tightly in plastic wrap or foil and store them in a freezer-safe container for up to 3 months.
2. How long should I bake the peppers?
Bake the stuffed peppers for 30-35 minutes, or until they are tender.
3. What can I serve with stuffed peppers?
Stuffed peppers are great on their own but can also be served with a side of rice, quinoa, or a fresh green salad.
