Mediterranean-Style Quinoa Stuffed Bell Peppers
These stuffed bell peppers provide a filling and nutritious option, ideal for a meatless meal. The blend of quinoa, feta, and spices creates a harmonious taste profile that is both savory and slightly tangy. Served hot, these peppers make for a comforting dish that can easily become a family favorite.
Ingredients
- 4 large bell peppers any color
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced tomatoes canned or fresh
- 1/2 teaspoon garlic powder optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all liquid is absorbed.
- Prep the Peppers: While the quinoa cooks, cut the tops off the bell peppers and remove the seeds. Arrange them in a baking dish, cut side up.
- Mix the Filling: In a large bowl, combine the cooked quinoa, feta cheese, parsley, oregano, salt, pepper, olive oil, and diced tomatoes. Stir until well mixed.
- Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, pressing down gently to pack it in.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly golden.
- Serve: Allow the peppers to cool slightly before serving. Enjoy them warm as a main dish or a side!
Notes
- Fat: 15g
- Protein: 12g
- Carbohydrates: 36g