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- Bell Peppers: Use 4 large bell peppers. You can choose any color you like, such as red, yellow, or green. Each color adds a unique taste and look. - Quinoa and Broth: You need 1 cup of rinsed quinoa and 2 cups of vegetable broth. Quinoa gives a nutty flavor and is packed with protein. - Fresh and Canned Ingredients: Gather 1 cup of halved cherry tomatoes, 1 cup of cooked chickpeas, and 1/2 cup of pitted and chopped Kalamata olives. These add freshness and texture to your filling. - Spices and Seasonings: Use 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of garlic powder. Salt and pepper enhance the overall taste of your dish. - Optional Garnishes: For a tasty touch, add 1/2 cup of crumbled feta cheese on top. Fresh parsley also makes a great garnish, adding color and flavor. {{ingredient_image_1}} 1. Preheat Oven and Prepare Peppers First, preheat your oven to 375°F (190°C). While it heats, take four large bell peppers. Cut off the tops and remove the seeds. Set them aside. 2. Cook Quinoa In a medium saucepan, bring two cups of vegetable broth to a boil. Once boiling, add one cup of rinsed quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa is done when it absorbs all the broth. 3. Mix Filling Ingredients In a large mixing bowl, combine the cooked quinoa, one cup of halved cherry tomatoes, one cup of cooked chickpeas, and half a cup of chopped Kalamata olives. Add one teaspoon of dried oregano, one teaspoon of dried basil, half a teaspoon of garlic powder, salt, and pepper to taste. Drizzle with one tablespoon of olive oil and mix well. - How to Stuff Peppers Properly Take each bell pepper and stuff it with the quinoa mixture. Pack it tightly to hold the filling inside. - Adding Feta Cheese (Optional) If you like, sprinkle half a cup of crumbled feta cheese on top of each stuffed pepper. This adds a nice creamy touch. - Wrapping and Baking the Dish Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil before placing it in the oven. - Final Cooking Time Bake for 30 minutes. Then, remove the foil and bake for an extra 10-15 minutes. The peppers should be tender and lightly browned on top. After baking, let them cool for a few minutes. Enjoy your tasty and healthy Mediterranean stuffed peppers! When picking bell peppers, look for fresh, firm ones. Choose peppers with bright colors. They should feel heavy for their size. Avoid any with soft spots or wrinkles. For this recipe, any color works: red, yellow, green, or orange. Each adds its own flavor and sweetness. Try to select peppers that stand upright. This helps keep the filling secure. Adjusting seasonings is key to a tasty dish. Taste your filling before stuffing. Always add salt and pepper in small amounts. You can add more if needed, but you can't take it out. The best way to cook quinoa is to rinse it first. This removes any bitter taste. Use two cups of vegetable broth for every cup of quinoa. Bring the broth to a boil, then reduce the heat. Let it simmer for about 15 minutes. Ensure even cooking of your peppers by not overcrowding the baking dish. Place them upright and give them space. Covering them with foil helps them cook evenly and become tender. Garnishing ideas include fresh parsley for a pop of color. Feta cheese can add a nice touch if you like. You can also drizzle a bit of olive oil on top before serving. Pair these stuffed peppers with a fresh salad or crusty bread. They work well with a side of hummus or tzatziki too. Enjoy exploring different combinations! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal but also adds a slight variation in flavor. Cook Quinoa in Broth: Cooking quinoa in vegetable broth instead of water infuses it with flavor, making the stuffing even more delicious. Make Ahead: These stuffed peppers can be assembled a day in advance. Just cover and refrigerate, then bake when ready to serve. Garnish Smartly: Fresh herbs like parsley or basil not only add color but also enhance the dish's flavor profile when sprinkled on top before serving. {{image_2}} You can mix things up with different vegetables. Try adding zucchini, spinach, or mushrooms. These veggies add flavor and nutrition. You can also use grains like rice or farro instead of quinoa. For a heartier meal, consider adding ground meat. Ground turkey or beef works well. Mix it with the other ingredients for a satisfying filling. If you need gluten-free options, quinoa is a great choice. It is naturally gluten-free and packed with protein. You can also use rice or lentils as a base. For vegan alternatives, skip the feta cheese and use a plant-based cheese instead. You can also add more beans or nuts for protein. This way, everyone can enjoy the dish. Explore different spice blends to change the taste. Try adding cumin or smoked paprika for warmth. You can also incorporate fresh herbs like dill or cilantro for a unique twist. Regional recipes can inspire your filling too. For example, add Moroccan spices for a North African vibe. This lets you create stuffed peppers that reflect your favorite cuisines. Refrigeration Guidelines After enjoying your stuffed peppers, let them cool. Place leftovers in an airtight container. Store them in the fridge. They can last for 3 to 4 days. If you want to keep them longer, freezing is a great option. Freezing Instructions To freeze stuffed peppers, pack them in a freezer-safe container. You can also wrap them in plastic wrap, then in foil. This helps prevent freezer burn. They can last up to 3 months in the freezer. When you're ready to eat, just thaw in the fridge overnight. Best Methods for Reheating For the best taste, reheat stuffed peppers in the oven. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes or until heated through. You can also use a microwave for quick reheating. Just be careful not to overheat them. Maintaining Flavor and Texture When reheating, add a splash of vegetable broth or water. This keeps the filling moist. If you used feta cheese, consider adding more before reheating. This keeps the flavor fresh and tasty. You can use other grains if you want. Some good choices are: - Brown rice - Farro - Barley - Couscous These grains will add a nice texture and flavor. Each grain has its own cooking time, so check the package for details. You can even mix grains for more variety. Stuffed peppers last about 3 to 5 days in the fridge. To keep them fresh: - Store them in an airtight container. - Make sure they cool down before sealing. - Label the container with the date. If you notice any odd smell or mold, throw them out. Always trust your senses! Yes, you can prep stuffed peppers in advance! Here’s how: - You can stuff the peppers and keep them in the fridge for 1 day before baking. - You can also freeze them. Just skip the baking step, wrap tightly, and freeze. When ready, bake them straight from the freezer. Just add a bit of extra time in the oven. Enjoy your meal! You learned how to make delicious stuffed peppers with various ingredients and steps. We covered choosing the right peppers, cooking quinoa, and creative filling options. Remember to store leftovers properly to keep them fresh. You can even prep ahead for easy meals. Stuffed peppers are versatile, fun, and tasty. Try different flavors to make them your own. Enjoy your cooking journey with these tips and ideas!

Mediterranean Stuffed Peppers

Delicious bell peppers stuffed with a savory quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked chickpeas (canned or boiled)
  • 0.5 cup Kalamata olives, pitted and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 0.5 cup feta cheese, crumbled (optional)
  • for garnish Fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed.
  • In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, chickpeas, olives, oregano, basil, garlic powder, salt, and pepper. Drizzle with olive oil and mix well until all ingredients are evenly coated.
  • Stuff each bell pepper with the quinoa mixture, packing it tightly.
  • Place the stuffed peppers upright in a baking dish. If desired, sprinkle crumbled feta cheese on top of each pepper.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and lightly browned on top.
  • Remove from oven and let cool for a few minutes before serving. Garnish with fresh parsley.

Notes

Feta cheese is optional but adds great flavor.
Keyword quinoa, stuffed peppers, vegetarian