Mediterranean Quinoa Stuffed Peppers
Elevate your summer dinners with our light and easy Mediterranean Quinoa Stuffed Peppers! This vibrant dish combines the wholesome goodness of quinoa with the bold flavors of the Mediterranean, featuring sun-dried tomatoes, kalamata olives, chickpeas, and crumbled feta cheese. These stuffed peppers are not only visually appealing but also packed with nutrients, making them a perfect choice for a healthy and satisfying meal. Simple to prepare and bursting with flavor, this recipe is ideal for a refreshing summer dinner that will delight your taste buds and nourish your body. Enjoy the taste of the Mediterranean in every bite!
Equipment
- 1 13x9 baking pan
Ingredients
- 4 large bell peppers any color
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small red onion diced
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup chickpeas drained and rinsed
- 1/2 cup kalamata olives pitted and chopped (optional)
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes chopped (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon sumac optional
- 1 teaspoon za'atar optional
- Salt and pepper to taste
- Fresh parsley or basil chopped (optional, for garnish)
Instructions
Cook Quinoa:
- Rinse the quinoa under cold water.
- In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
Prepare Peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Place the peppers upright in a baking dish.
Cook the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced red onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Stir in the cherry tomatoes, chickpeas, olives, sun-dried tomatoes, and cooked quinoa. Cook for 2-3 minutes until heated through.
- Add the dried oregano, basil, smoked paprika, sumac and za'atar salt, and pepper. Stir to combine.
- Remove from heat and gently fold in the crumbled feta cheese.
Stuff the Peppers:
- Spoon the Mediterranean quinoa mixture into each bell pepper, packing it in tightly.
Bake:
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
Serve:
- Garnish with fresh parsley or basil if desired.
- Serve hot and enjoy!