Gluten-Free Mediterranean Stuffed Bell Peppers
Savor the flavors of the Mediterranean with these delicious Gluten-Free Stuffed Bell Peppers. This dish combines the nuttiness of quinoa with the freshness of vegetables, the richness of feta cheese, and the aromatic herbs typical of Mediterranean cuisine, all encased in sweet bell peppers. It's a hearty, nutritious meal that's perfect for a gluten-free lunch or dinner, offering a colorful and tasty way to enjoy your vegetables.
Ingredients
- 4 large bell peppers any color
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 zucchini diced
- 1 carrot diced
- 1/2 cup cherry tomatoes halved
- 1/2 cup crumbled feta cheese use a gluten-free brand if necessary
- 1/4 cup pitted Kalamata olives chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Extra virgin olive oil for drizzling
- Fresh lemon wedges for serving
Instructions
- Preheat the Oven & Prepare Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish, cut-side up.
- Cook Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Sauté Vegetables: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft and translucent, about 3 minutes. Add zucchini and carrot, cooking until they start to soften, about 5 minutes. Stir in the cherry tomatoes and cook for another 2 minutes. Remove from heat.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetables, crumbled feta, chopped olives, parsley, and oregano. Season with salt and pepper to taste. Mix well.
- Stuff the Bell Peppers: Fill each bell pepper with the quinoa and vegetable mixture. Drizzle the tops with a little extra virgin olive oil.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the peppers are tender but still hold their shape.
- Serve: Serve the stuffed bell peppers warm, with fresh lemon wedges on the side for squeezing over the top.