Mediterranean Stuffed Peppers
Mediterranean Stuffed Peppers are a colorful and nutritious dish that brings the flavors of the Mediterranean right to your table. With a vibrant mix of vegetables, grains, and spices, these stuffed peppers are not just visually appealing but also packed with healthy ingredients. Whether you’re looking for a wholesome meal or a delightful side dish, this recipe is sure to impress.
Why Make This Recipe
This recipe is perfect for several reasons. First, it’s simple and quick to prepare, making it great for busy weeknights. Second, it’s highly customizable. You can adjust the filling based on your preferences and what you have on hand. Finally, Mediterranean Stuffed Peppers are healthy and satisfying. They are filled with nutritious ingredients like quinoa, fresh vegetables, and feta cheese, making them a great choice for anyone looking to eat healthier without sacrificing flavor.
How to Make Mediterranean Stuffed Peppers
Making Mediterranean Stuffed Peppers is easy and uncomplicated. Follow these steps to enjoy a delicious meal!
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or couscous
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, finely diced
- 1/4 cup Kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- Salt and black pepper, to taste
Directions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until soft, about 3–4 minutes.
- In a large bowl, mix together the cooked quinoa or couscous, sautéed onion and garlic, halved cherry tomatoes, diced cucumber, chopped olives, crumbled feta, parsley, lemon juice, salt, and pepper. Toss everything to combine well.
- Stuff each bell pepper with the filling and place them upright in a baking dish.
- Cover the dish with foil and bake for 30–35 minutes, until the peppers are tender.
- Remove the foil and bake uncovered for an additional 5–10 minutes if you like a slightly crispy top.
- Serve warm or at room temperature.
How to Serve Mediterranean Stuffed Peppers
Mediterranean Stuffed Peppers can be served on their own or with a side salad for a more filling meal. They make a great addition to a picnic or potluck and are delicious both warm and at room temperature. You can also serve them with a drizzle of balsamic glaze or extra lemon juice for added flavor.
How to Store Mediterranean Stuffed Peppers
To store any leftover stuffed peppers, let them cool completely. Place them in an airtight container in the refrigerator. They will keep for about 3-5 days. To reheat, simply microwave them for a few minutes or heat them in the oven until warmed through.
Tips to Make Mediterranean Stuffed Peppers
- Use different colors of bell peppers for a beautiful presentation.
- Feel free to add any extra vegetables you like or have on hand, such as zucchini or spinach.
- Cooked lentils can be used instead of quinoa or couscous for a different texture and flavor.
- Add more spices like oregano or basil for extra Mediterranean flair.
Variations
You can easily modify this recipe according to your taste preferences. For a meatier option, consider adding ground turkey or beef to the filling mixture. If you want to make it vegan, simply skip the feta cheese and use plant-based alternatives.
FAQs
1. Can I use other types of grains?
Yes, you can substitute quinoa or couscous with rice, farro, or any grain of your choice.
2. Can I prepare these peppers in advance?
Absolutely! You can prepare the stuffed peppers a day ahead and store them in the fridge. Just bake them before serving.
3. What if I don’t have fresh herbs?
If you don’t have fresh parsley, you can use dried herbs instead. Just be mindful to use less since dried herbs are more concentrated in flavor.
Mediterranean Stuffed Peppers
Ingredients
Stuffed Peppers Ingredients
- 4 large large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or couscous
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, finely diced
- 1/4 cup Kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 unit Juice of 1 lemon
- to taste Salt and black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until soft, about 3–4 minutes.
- In a large bowl, mix together the cooked quinoa or couscous, sautéed onion and garlic, halved cherry tomatoes, diced cucumber, chopped olives, crumbled feta, parsley, lemon juice, salt, and pepper. Toss everything to combine well.
- Stuff each bell pepper with the filling and place them upright in a baking dish.
- Cover the dish with foil and bake for 30–35 minutes, until the peppers are tender.
- Remove the foil and bake uncovered for an additional 5–10 minutes if you like a slightly crispy top.
- Serve warm or at room temperature.
