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Mediterranean Stuffed Peppers

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4.7 from 79 reviews

A wholesome dish featuring bell peppers stuffed with quinoa, chickpeas, cherry tomatoes, feta, and olives, celebrating Mediterranean flavors.

Ingredients

Scale
  • 4 large bell peppers
  • 1 cup cooked quinoa
  • 1 can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) to prepare for delicious stuffed peppers.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, feta cheese, olives, parsley, olive oil, lemon juice, salt, and pepper.
  4. Generously stuff the prepared bell peppers with the quinoa mixture, packing it in firmly.
  5. Place the stuffed peppers in a baking dish and add a splash of water to the bottom.
  6. Cover the dish with foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
  8. Take those beautiful stuffed peppers out of the oven and serve them warm.

Notes

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Consider adding spinach or using different cheeses for variation.

Nutrition

Find it online: https://eazzyrecypyz.com/mediterranean-stuffed-peppers/

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