Mediterranean Stuffed Peppers
A vibrant and healthy dish filled with colorful veggies, nutritious grains, and zesty flavors.
Ingredients
Main 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
- 1 Juice of lemon
- Salt and black pepper, to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat.
- Add the onion and garlic; sauté until soft, about 3–4 minutes.
- In a large bowl, combine the cooked quinoa or couscous, sautéed onion and garlic, cherry tomatoes, cucumber, olives, feta, parsley, lemon juice, salt, and pepper. Toss to combine.
- 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 them a little crispy.
Serving
- Serve warm or at room temperature.
Notes
Feel free to customize the filling with ingredients like cooked chicken, beans, or different vegetables. Choose bell peppers in a variety of colors for a stunning presentation. Make a larger batch and freeze the extra stuffed peppers for an easy meal later. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.