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- 4 large bell peppers (red, yellow, or green) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red onion, finely chopped - 1 cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When making Greek stuffed peppers, you need quality ingredients. Bell peppers are the stars. Choose large ones in red, yellow, or green. The colors add a fun touch to your dish. Quinoa is your healthy base. Rinse it well to remove any bitter taste. Vegetable broth gives the quinoa flavor. The fresh vegetables—cherry tomatoes, cucumber, and red onion—add crunch and brightness. Kalamata olives and feta cheese bring that classic Greek taste. Their saltiness balances the sweetness of the peppers. Olive oil and lemon juice help mix everything together. They add healthy fats and a zesty kick. Oregano, salt, and pepper season the dish. You can adjust these to fit your taste. Finally, don’t forget fresh parsley for a pop of green on top. With these ingredients, your Greek stuffed peppers will shine on the plate and in your mouth! {{ingredient_image_1}} 1. Start by preheating your oven to 375°F (190°C). This step gets the oven ready for cooking the peppers. 2. Next, cook the quinoa. In a medium saucepan, mix 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil. Once boiling, lower the heat, cover, and let it simmer for 15 minutes. The quinoa should be fluffy when done. 3. While the quinoa cooks, prepare the bell peppers. Take 4 large peppers and slice off the tops. Remove the seeds and membranes, then stand them upright in a baking dish. 1. In a large bowl, combine the cooked quinoa with the following ingredients: - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red onion, finely chopped - 1 cup Kalamata olives, pitted and sliced - 1 cup crumbled feta cheese - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste 2. Mix well until all ingredients are evenly distributed. This ensures every bite has great flavor. 1. Carefully fill each prepared bell pepper with the quinoa mixture. Press down gently to pack the filling. 2. Cover the baking dish with aluminum foil. Bake for 25 minutes to let the flavors meld. 3. After 25 minutes, remove the foil and bake for another 10-15 minutes. This step helps the peppers become tender and slightly caramelized. 4. Once done, take them out of the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy your delicious Greek stuffed peppers! To achieve the perfect quinoa texture, rinse it well before cooking. This removes the bitter coating called saponin. Use vegetable broth for added flavor. Bring the broth to a boil, then lower the heat and cover. Cook it for about 15 minutes. Fluff it with a fork once done. This makes it light and airy. When it comes to seasoning, taste as you go. Start with salt and pepper. You can always add more later. If you like a zing, add more lemon juice. For a bolder flavor, increase the oregano. Adjusting these will help you find the taste you enjoy most. Packing the filling properly is key. Once your quinoa mixture is ready, spoon it into each bell pepper. Press it down gently but don’t squish it too hard. You want it full but not overflowing. To prevent overflow during baking, leave a little space at the top. This allows the filling to puff up without spilling out. Cover the dish with foil to keep moisture in. This helps cook the peppers evenly and keeps them tender. For garnishes, fresh parsley adds a pop of color. It brightens the dish and enhances its look. Sprinkle it right before serving for a fresh touch. You can also add a little extra feta on top for richness. Pair your stuffed peppers with a simple side salad. A cucumber and tomato salad fits well. The freshness balances the warm peppers. You might also try serving with Greek yogurt for creaminess. This adds a nice contrast to the flavors. Pro Tips Roasting the Peppers: For an extra depth of flavor, roast the bell peppers in the oven for 10 minutes before filling them. This enhances their sweetness. Quinoa Cooking Tip: To add more flavor to the quinoa, consider cooking it in vegetable broth instead of water, as suggested in the recipe. Feta Cheese: Use a high-quality feta cheese for a creamier and more flavorful filling. Crumble it just before adding it to the mixture. Serving Suggestions: These stuffed peppers are delicious served with a side of tzatziki sauce for added creaminess and flavor. {{image_2}} You can change the protein in your Greek stuffed peppers. Ground chicken or beef works well. Just cook the meat before mixing it with the quinoa and veggies. This adds rich flavor and protein. If you prefer a vegetarian option, try lentils or chickpeas. They offer great taste and nutrition. For a vegan twist, swap feta cheese with vegan feta. You can also use cashew cheese or nutritional yeast. Both give a nice creamy texture and a cheesy taste. Feel free to add other vegetables to your stuffed peppers. Zucchini, spinach, or mushrooms can bring new flavors. You can even use shredded carrots for sweetness. Think about the season too. In summer, add fresh corn or diced squash. In winter, consider using roasted root vegetables. Adjusting the filling based on what you have makes it fun. It lets you use fresh, seasonal ingredients. This way, your stuffed peppers stay unique and exciting. If you like heat, add chili flakes or diced jalapeños. This will spice up your dish. Adjust the amount based on your taste. You can also try different herbs for a fresh twist. Basil, parsley, or thyme can change the flavor profile. Mixing in some smoked paprika can add depth. Don't be afraid to experiment. Customizing spices makes your Greek stuffed peppers truly yours. To store leftover Greek stuffed peppers, let them cool first. Place them in an airtight container. Keep them in the fridge for up to three days. This helps maintain their flavor and texture. Before eating, check for any signs of spoilage. To freeze, wrap each stuffed pepper in plastic wrap. Then, place them in a freezer-safe bag or container. They will last up to three months in the freezer. To thaw, move them to the fridge overnight. This slow thaw helps keep them moist and tasty. For the best texture and flavor, reheat stuffed peppers in the oven. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish with a splash of water. Cover with foil to prevent drying out. Heat for about 20 minutes. You can also microwave them, but the oven gives better results. For Greek stuffed peppers, I recommend using large bell peppers. You can choose red, yellow, or green. Each color brings a unique flavor. Red bell peppers taste sweet and rich. Yellow peppers are mild and fruity. Green peppers have a bit more bite. All types have a nice texture that holds the filling well. Look for peppers that are firm and shiny. They should feel heavy for their size, indicating freshness. Yes, you can make Greek stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Then, cover them and store in the fridge for up to 24 hours. When ready to cook, bake them straight from the fridge. This makes meal prep easy for busy days. You can also freeze them for up to three months. Just thaw overnight in the fridge before baking. Greek stuffed peppers pair well with many sides. A simple Greek salad adds freshness. You can also serve it with tzatziki sauce for a cool dip. Another great option is roasted potatoes with herbs. They add a nice crunch. Grilled vegetables also complement the dish well. Choose sides that balance the flavors and make the meal more filling. This blog covered Greek stuffed peppers, from key ingredients to cooking and serving tips. You learned how to prepare, mix, and bake the dish, along with helpful advice for perfect results. Remember, you can customize the filling and adjust flavors to suit your taste. With proper storage, you can enjoy this delicious meal later. I hope you feel inspired to make these tasty stuffed peppers for your next meal! Enjoy your cooking adventure!

Greek Stuffed Peppers with Feta & Quinoa

Delicious bell peppers stuffed with a flavorful mixture of quinoa, feta cheese, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 4 large bell peppers (red, yellow, or green)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy.
  • While the quinoa is cooking, prepare the bell peppers. Slice the tops off and remove the seeds and membranes. Place them upright in a baking dish.
  • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, olive oil, lemon juice, oregano, salt, and pepper. Mix well until everything is evenly combined.
  • Spoon the quinoa mixture evenly into each prepared bell pepper, pressing down gently to pack the filling.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword feta, quinoa, stuffed peppers, vegetarian