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Mediterranean Stuffed Bell Peppers
These vibrant bell peppers are filled with a flavorful Mediterranean-inspired mixture that will leave you craving for more!
Ingredients:
4 large bell peppers, halved and deseeded
1 cup cooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, chopped
1/4 cup red onion, finely diced
2 cloves garlic, minced
1/4 cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
1 tsp dried oregano
Salt and pepper to taste
Olive oil, for drizzling
Directions:
1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
2. In a large bowl, combine quinoa, chickpeas, cherry tomatoes, olives, red onion, garlic, feta cheese, parsley, oregano, salt, and pepper. Mix well.
3. Place the bell pepper halves in the prepared baking dish. Spoon the quinoa mixture into each pepper half, pressing down gently to pack the filling.
4. Drizzle olive oil over the stuffed peppers and cover the dish with foil.
5. Bake in the preheated oven for 25-30 minutes until the peppers are tender.
6. Remove the foil and bake for an additional 5-10 minutes until the tops are slightly golden.
7. Serve hot, garnished with extra parsley if desired.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories: ~280 per serving | Servings: 8 | Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days.