Description
A family-friendly, vegetarian Mediterranean-inspired recipe featuring bell peppers stuffed with a flavorful mixture of quinoa, feta cheese, olives, and fresh herbs, baked to perfection.
Ingredients
- 4 large bell peppers (red, yellow, orange preferred)
- 1 cup cooked quinoa (about 185g)
- 1 cup crumbled feta cheese (about 150g)
- ½ cup chopped Kalamata olives (about 70g)
- 1 cup halved cherry tomatoes (about 150g)
- ½ medium red onion, finely diced (about 75g)
- 3 cloves garlic, minced (about 1 tablespoon)
- ¼ cup fresh parsley, chopped (about 15g)
- 3 tablespoons extra virgin olive oil (45ml)
- 1 tablespoon lemon juice (15ml)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste (start with ½ teaspoon salt)
Instructions
- Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Rinse and stand upright in a baking dish. Trim bottoms if needed to level.
- Heat olive oil in a large skillet over medium heat. Sauté diced red onion for 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Add halved cherry tomatoes and chopped olives. Stir in ground cumin, dried oregano, salt, and pepper. Cook 2-3 minutes until tomatoes soften.
- Remove from heat and transfer mixture to a large bowl. Add cooked quinoa, crumbled feta, chopped parsley, and lemon juice. Stir gently to combine.
- Fill each bell pepper with the quinoa mixture, packing gently but not too tight. Sprinkle extra feta on top.
- Pour ½ cup (120ml) water into the baking dish around the peppers. Cover loosely with foil and bake for 25 minutes.
- Remove foil and bake another 10 minutes until tops are golden and peppers are tender when pierced with a fork.
- Let cool for 5 minutes before serving.
Notes
Add water to the baking dish to steam peppers and keep them tender. Use ripe colorful bell peppers for sweetness. Fresh herbs enhance flavor. Do not overstuff peppers. Make ahead by stuffing peppers a day before and bake when ready, adding extra baking time if baking from fridge. For a golden crust, sprinkle shredded mozzarella or Parmesan on top before baking. Can swap quinoa for rice or bulgur. Vegan option: replace feta with tofu or vegan cheese and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed bell peppe
- Calories: 310
- Sugar: 7
- Sodium: 550
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 5
- Protein: 12
Keywords: stuffed bell peppers, Mediterranean recipe, vegetarian, quinoa, feta cheese, family-friendly, easy dinner