Mediterranean-Style Quinoa Stuffed Bell Peppers
Mediterranean-Style Quinoa Stuffed Bell Peppers are a delicious and wholesome dish that combines vibrant flavors and healthy ingredients. This recipe is not only colorful but also packed with nutrients that make it a great choice for a family meal or a light dinner. With the goodness of quinoa, fresh vegetables, and tangy feta cheese, these stuffed bell peppers are sure to impress!
Why Make This Recipe
This recipe is perfect for anyone looking to eat healthily without sacrificing flavor. Quinoa is a fantastic source of protein and fiber, making these peppers a satisfying meal. They are vegetarian-friendly and are a great way to incorporate more vegetables into your diet. Plus, they are easy to prepare and can be customized with your favorite ingredients or spices!
How to Make Mediterranean-Style Quinoa Stuffed Bell Peppers
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 teaspoon garlic powder (optional)
Directions
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all liquid is absorbed.
Prep the Peppers: While the quinoa cooks, cut the tops off the bell peppers and remove the seeds. Arrange them in a baking dish, cut side up.
Mix the Filling: In a large bowl, combine the cooked quinoa, feta cheese, parsley, oregano, salt, pepper, olive oil, and diced tomatoes. Stir until well mixed.
Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, pressing down gently to pack it in.
Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly golden.
Serve: Allow the peppers to cool slightly before serving. Enjoy them warm as a main dish or a side!
How to Serve Mediterranean-Style Quinoa Stuffed Bell Peppers
These stuffed peppers can be served on their own or with a side salad. They also pair well with tzatziki sauce or a drizzle of balsamic glaze for added flavor. Enjoy them warm or at room temperature!
How to Store Mediterranean-Style Quinoa Stuffed Bell Peppers
To store leftovers, keep the stuffed peppers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for a longer shelf life. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe container.
Tips to Make Mediterranean-Style Quinoa Stuffed Bell Peppers
- For extra flavor, try adding chopped olives or sun-dried tomatoes to the quinoa filling.
- You can substitute other types of cheese if you aren’t a fan of feta; mozzarella or goat cheese works well too!
- If you like a little heat, add some crushed red pepper flakes to the filling.
Variation
Feel free to experiment with the filling! You can add cooked ground meat if you’d like a heartier version, or switch up the herbs and spices to suit your taste.
FAQs
Can I use different types of peppers?
Yes, you can use any color of bell pepper or even different types of peppers such as poblano or jalapeño for a spicier option.
Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just bake them when you are ready to serve.
How do I know when the peppers are done baking?
The peppers are done when they are tender and the tops are slightly golden. You can test their tenderness by gently poking them with a fork.
Enjoy making and sharing these tasty Mediterranean-Style Quinoa Stuffed Bell Peppers with your friends and family!
