Mediterranean Stuffed Peppers
Mediterranean Stuffed Peppers are a delicious and healthy dish that is perfect for any meal. These colorful bell peppers are filled with a tasty mixture of quinoa, chickpeas, and fresh ingredients, offering a wonderful combination of flavors and nutrients. This dish is not only simple to make but also visually appealing, making it a great choice for gatherings or family dinners.
Why Make This Recipe
There are many reasons to make Mediterranean Stuffed Peppers. Firstly, they are loaded with healthy ingredients like quinoa, chickpeas, and vegetables. They are also a great option for meal prep, as you can make a batch ahead of time and enjoy them throughout the week. Plus, this dish is vegetarian-friendly, making it a perfect choice for anyone looking to eat more plant-based meals. The bright flavors of the Mediterranean will transport your taste buds and make mealtime exciting!
How to Make Mediterranean Stuffed Peppers
Ingredients:
- 4 large bell peppers (any color), tops cut off and seeded
- 1 cup cooked quinoa, cooled completely
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Directions:
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds and white membranes. If needed, trim the bottoms slightly to help the peppers stand upright.
- In a large bowl, combine the cooled quinoa, chickpeas, diced tomatoes, crumbled feta, chopped olives, parsley, oregano, salt, and pepper. Mix gently until well combined.
- Sample the filling and adjust the seasonings as needed. The filling should taste bright and Mediterranean, with balanced salty, tangy, and herbal flavors.
- Fill each pepper with the quinoa mixture, packing gently but not too tightly. Place the stuffed peppers upright in a baking dish.
- Cover the dish with foil and bake for 25-30 minutes until the peppers are tender. Remove the foil and bake for an additional 10 minutes until the tops are lightly browned.
- Let cool for 5 minutes before serving. Garnish with extra fresh parsley and serve while the peppers are tender and the filling is hot.
How to Serve Mediterranean Stuffed Peppers
Serve Mediterranean Stuffed Peppers warm, garnished with fresh parsley. They pair well with a Greek salad and warm pita bread. You can also enjoy them on their own or with a simple green salad for a light meal.
How to Store Mediterranean Stuffed Peppers
To store leftover stuffed peppers, place them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. You can reheat them in the microwave or oven until warmed through.
Tips to Make Mediterranean Stuffed Peppers
- Make sure the quinoa is completely cool before mixing it with other ingredients to prevent the peppers from getting soggy.
- Adjust the seasonings to your taste. If you like it spicy, consider adding diced jalapeños or red pepper flakes.
- Feel free to experiment with different cheeses or omit the feta for a dairy-free option.
Variation
You can easily customize Mediterranean Stuffed Peppers by using different ingredients. For example, you can substitute basil, mozzarella, and sun-dried tomatoes for a different flavor profile. Adding diced grilled chicken or cooked ground lamb to the filling can also create a heartier meal.
FAQs
Can I use other types of peppers?
Yes! You can use any type of bell pepper or even poblano peppers for a different taste.
How can I make this recipe vegan?
To make this dish vegan, simply omit the feta cheese or substitute it with nutritional yeast or additional herbs.
Can I freeze stuffed peppers?
Yes, you can freeze Mediterranean Stuffed Peppers before baking. Just wrap them tightly and store in the freezer for up to 3 months. When ready to use, bake directly from frozen, adding extra time to the cooking.
