Mediterranean Stuffed Peppers
A vibrant and nutritious dish filled with quinoa, fresh vegetables, and feta cheese, perfect for a wholesome meal or delightful side dish.
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.
Notes
Mediterranean Stuffed Peppers can be served on their own or with a side salad. They store well in the refrigerator for about 3-5 days. You can modify the recipe according to taste; ground turkey or beef can be added for a meatier option, or skip feta cheese for a vegan dish.