Mediterranean Stuffed Peppers

$- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste For this Mediterranean stuffed peppers recipe, I like to use fresh and colorful ingredients. The bell peppers serve as sweet and crunchy boats for the filling. Quinoa adds a nutty flavor and is packed with protein. Chickpeas provide a hearty texture and are a great source of fiber. Cherry tomatoes burst with juiciness, while Kalamata olives bring a briny depth. Feta cheese adds creaminess and tang, which balances the flavors well. I also love adding herbs like parsley and spices such as oregano and garlic powder for an extra layer of taste. Olive oil enhances the dish's richness. Use good quality olive oil for the best flavor. You can find the full recipe in the earlier section. Enjoy the vibrant mix of textures and flavors in each bite! - Step 1: Preheat your oven to 375°F (190°C). This helps cook the peppers evenly. - Step 2: Slice the tops off the bell peppers and remove the seeds. This creates space for the filling. - Step 3: Combine quinoa and vegetable broth in a pot. Bring it to a boil. The broth adds flavor to the quinoa. - Step 4: Reduce the heat and cover the pot. Cook until the quinoa is fluffy. This usually takes about 15 minutes. - Step 5: In a large bowl, combine the cooked quinoa with chickpeas, tomatoes, olives, and feta cheese. Each ingredient adds a unique taste. - Step 6: Add dried oregano, garlic powder, salt, and pepper. Mix everything well. This makes sure each bite is tasty. - Step 7: Stuff each pepper with the quinoa mixture. Pack it in tightly so each pepper is full. - Step 8: Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes. This softens the peppers and warms the filling. Feel free to check out the Full Recipe for more details and tips! To make your Mediterranean stuffed peppers pop, use a mix of colored peppers. Red, yellow, and green peppers add a fun look. Adjust the seasonings to fit your taste. You may want more garlic or a pinch of salt. Taste as you go to get it just right. For a lovely presentation, drizzle olive oil over the stuffed peppers. Finish with a sprinkle of fresh parsley. This makes the colors stand out. Pair your dish with a light salad or a cooling tzatziki sauce. Both sides will complement the flavors well. Use a sturdy baking dish for even cooking. A glass or ceramic dish works best. For perfect quinoa, use a medium saucepan with a tight lid. Make sure to rinse the quinoa to remove any bitterness before cooking. Follow the cooking instructions closely for the best texture. For the full recipe, check the section above. {{image_2}} You can easily swap out ingredients to suit your taste. For grains, try using rice, couscous, or farro instead of quinoa. Each grain brings its own unique flavor and texture. If you want a vegan dish, simply replace the feta cheese with a plant-based cheese. This keeps the meal creamy without using dairy. Boost the flavor further with some extra ingredients. Adding nuts like pine nuts or walnuts gives your dish a nice crunch. They add texture and healthy fats. Spices can also elevate your stuffed peppers. A sprinkle of cumin or paprika can add depth and warmth to the filling, making every bite delicious. When it comes to serving, think outside the box. Pair your stuffed peppers with a side of roasted vegetables for a colorful plate. A yogurt dip can also add a creamy, tangy contrast. For a fun twist, try making mini stuffed peppers. They make perfect appetizers for parties or gatherings, allowing everyone to enjoy a bite-sized treat. After enjoying your Mediterranean stuffed peppers, store leftovers in airtight containers. This keeps them fresh and tasty. You can keep them in the fridge for about 3 to 4 days. Make sure to let them cool before sealing them up. This way, they won’t steam inside the container. Freezing stuffed peppers is a great way to save them for later. Wrap each pepper tightly in plastic wrap before placing them in a freezer bag. This prevents freezer burn. You can freeze them for up to 3 months. To reheat, thaw them overnight in the fridge. Then, bake them in the oven at 375°F (190°C) for about 20 minutes until warm. For meal planning, you can prepare the filling ahead of time. Cook the quinoa and mix in the chickpeas, tomatoes, olives, and cheese. Store this mixture in the fridge for up to 3 days. When you are ready to eat, stuff the peppers and bake. To quickly reheat, microwave individual peppers for about 2 to 3 minutes. Enjoy your easy Mediterranean meal! For the complete recipe, check the Full Recipe section. How long do Mediterranean stuffed peppers last in the fridge? Mediterranean stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty for your next meal. Can I make stuffed peppers ahead of time? Yes, you can make stuffed peppers ahead of time. Prepare them, then store them in the fridge before baking. This way, you save time on busy nights. What are the health benefits of stuffed peppers? Stuffed peppers are healthy. They are low in calories and full of vitamins. Bell peppers have vitamin C, which boosts your immune system. Quinoa adds protein and fiber, helping you feel full. How can I make this recipe lower in calories? To lower calories, you can use less cheese or a lighter cheese. You can also skip the olive oil on top. Using fewer grains, like quinoa, can help too. Can I grill stuffed peppers instead of baking? Yes, grilling stuffed peppers is a great option! Just prepare them the same way. Place them on a grill until they are tender. Grilling adds a nice smoky flavor. How do I know when the peppers are cooked properly? You know the peppers are done when they are soft and have a slight char. A fork should easily pierce the skin. This means they are ready to be served. Mediterranean stuffed peppers are easy to make and delicious. This recipe is packed with healthy ingredients like quinoa, chickpeas, and fresh vegetables. You also have tips for customizing flavor and serving. Lastly, you learned how to store leftovers or meal prep for the week. Enjoy this colorful dish; it’s perfect for a meal or snack. You’ll impress everyone with your cooking skills and creativity!$

Elevate your dinner with these mouthwatering Mediterranean stuffed peppers! Packed with quinoa, chickpeas, and a medley of fresh veggies, each bite is bursting with flavor. Discover how easy it is to prepare this colorful dish that’s perfect for any occasion. Ready to impress your family and friends?

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them in a baking dish.

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and cover, cooking for 15 minutes or until the quinoa is fluffy and all the broth is absorbed.

In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, Kalamata olives, feta cheese, parsley, dried oregano, garlic powder, salt, and pepper. Mix until well combined.

Stuff each bell pepper generously with the quinoa mixture, pressing slightly to pack it in.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.

Remove from the oven and let cool for a few minutes before serving.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

- Presentation Tips: Serve the stuffed peppers on a platter, drizzling a little olive oil on top and garnishing with extra chopped parsley for a vibrant finish.