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To make this dish, gather these fresh and tasty 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 - ½ cup cucumber, diced - ½ cup feta cheese, crumbled - ¼ cup Kalamata olives, pitted and sliced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley or basil for garnish Each ingredient in this dish brings its own health benefits. Quinoa is a great source of protein and fiber. It helps keep you full. Chickpeas add more protein and fiber, making this dish hearty. Feta cheese offers calcium for strong bones. The bell peppers are packed with vitamins A and C, which boost your immune system. Olive oil contains healthy fats that support heart health. You can swap ingredients easily. If you want a different grain, use rice or farro instead of quinoa. For a vegan option, skip the feta cheese or use a plant-based cheese. If olives are not your thing, diced bell peppers or pickles work well as a substitute. You can also try different herbs, like thyme or rosemary, to add unique flavors. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take the bell peppers and cut off the tops. Remove the seeds and membranes inside. Place the peppers in a baking dish with the cut side facing up. This helps them hold the stuffing better. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Once boiling, add 1 cup of rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. Check that the liquid is absorbed and the quinoa is fluffy. Remove the pot from heat and let it cool a bit. In a large mixing bowl, combine the cooked quinoa, drained chickpeas, halved cherry tomatoes, diced cucumber, crumbled feta cheese, and sliced Kalamata olives. Drizzle in 2 tablespoons of olive oil, then sprinkle 1 teaspoon of dried oregano and 1 teaspoon of garlic powder. Add salt and pepper to taste. Mix everything well until all the ingredients are evenly mixed. Now it’s time to fill the peppers! Stuff each bell pepper generously with the quinoa mixture. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. This will make the peppers tender and give them a nice char on top. Once done, let them cool for a few minutes before serving. You can garnish with fresh parsley or basil for extra flavor. Enjoy! To make sure your bell peppers are tender, choose ripe peppers. Look for ones that are firm, yet slightly soft. Slice the tops off and remove seeds. This helps cook evenly. Bake them covered for part of the time. This keeps moisture in. After 25 minutes, uncover and bake more. This gives a nice, charred top. Cooking quinoa well is key. Always rinse it first. This removes bitterness. Use two cups of vegetable broth for one cup of quinoa. This adds flavor. Bring the broth to a boil before adding quinoa. Lower the heat, cover, and let it simmer. Cook for about 15 minutes. Once done, let it sit off the heat for a few minutes. This makes it fluffy. Herbs and spices boost flavor. Use dried oregano and garlic powder as a base. They add warmth and depth. Fresh herbs like parsley or basil make it pop. Add them right before serving. You can also try adding red pepper flakes for heat. Adjust salt and pepper to taste for balance. These small changes make your dish shine. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also enhances the flavor profile of the dish. Cook Quinoa in Broth: Cooking quinoa in vegetable broth instead of water infuses it with extra flavor, making the stuffing more delicious. Let it Rest: Allow the stuffed peppers to rest for a few minutes after baking. This helps the flavors meld together and makes them easier to serve. Experiment with Toppings: Feel free to customize the toppings! Try adding pine nuts, avocado, or a drizzle of balsamic glaze for an extra flavor boost. {{image_2}} You can easily make this dish vegan. Skip the feta cheese and use a plant-based cheese instead. Nutritional yeast is another great option. It adds a cheesy flavor without dairy. You can also add more veggies like spinach or zucchini. This makes the stuffing even heartier. This recipe is already gluten-free since quinoa is a gluten-free grain. Ensure your vegetable broth is also gluten-free. You can swap chickpeas with black beans or lentils if you prefer. This keeps the protein high and the meal satisfying. You can get creative with the stuffings. Try adding corn for a sweet crunch. Diced carrots or bell peppers add extra flavor and texture. If you like spice, include jalapeños or red pepper flakes. Fresh herbs like dill or cilantro can also enhance the taste. To keep your stuffed peppers fresh, let them cool first. Once cool, place them in an airtight container. This helps keep moisture in and air out. Make sure to store them in the fridge. They will taste great for days! When ready to eat, reheat your peppers gently. You can use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the peppers on a baking dish, cover with foil, and heat for about 15 minutes. This keeps them moist and flavorful. If using a microwave, heat for about 2-3 minutes. Check if they are warm all the way through. In the fridge, your stuffed peppers can last up to 4 days. For longer storage, freeze them. They can stay fresh in the freezer for up to 3 months. Just wrap each pepper well in plastic wrap and place in a freezer-safe bag. Remember to write the date on the bag. This way, you know when to use them! Yes, you can make these stuffed peppers ahead of time. Prepare them and store them in the fridge for up to two days. Just cover the baking dish with plastic wrap or foil. When you are ready to bake, remove the cover. Bake them at 375°F (190°C) until heated through. This method saves time on busy days. Stuffed peppers pair well with many sides. Here are some ideas: - A fresh green salad - Roasted vegetables - Couscous or rice - Garlic bread These sides can balance the dish and add variety to your meal. Yes, stuffed peppers are quite healthy! They are loaded with nutrients. The quinoa adds protein and fiber. Chickpeas provide more protein and healthy carbs. The bell peppers bring vitamins A and C. This dish is also low in fat, especially if you use less cheese. Absolutely! You can freeze stuffed peppers. After baking, let them cool completely. Wrap each pepper in plastic wrap and then foil. Use a freezer-safe container if you prefer. When ready to eat, thaw in the fridge overnight. Reheat them in the oven at 375°F (190°C) until hot. Enjoy a tasty meal anytime! This blog post covered how to make Mediterranean Quinoa Stuffed Peppers. We explored ingredients, cooking steps, and tips for best results. You can customize your dish with vegan and gluten-free options. Remember to store leftovers properly for freshness. This meal is not only tasty but also healthy. Enjoy this simple recipe and feel free to adapt it to your taste. Cooking doesn't have to be hard; it can be fun and rewarding. Keep trying new ideas in the kitchen!

Mediterranean Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with a flavorful quinoa mixture.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

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
  • 0.5 cup cucumber, diced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup Kalamata olives, pitted and sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh parsley or basil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
  • In a saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, feta cheese, olives, olive oil, oregano, garlic powder, salt, and pepper. Mix well until ingredients are evenly distributed.
  • Stuff each bell pepper generously with the quinoa mixture.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred on top.
  • Remove from the oven and let cool for a few minutes before serving.
  • Garnish with fresh parsley or basil before serving.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword healthy, quinoa, stuffed peppers, vegetarian