Go Back
The Mediterranean diet is more than just a way of eating; it is a lifestyle that emphasizes the consumption of fresh, seasonal ingredients, whole grains, healthy fats, and lean proteins. This diet is characterized by a high intake of fruits, vegetables, legumes, nuts, and whole grains, alongside moderate amounts of fish and poultry. Olive oil serves as the primary source of fat, while red meat and sweets are consumed sparingly.

Mediterranean Quinoa Stuffed Peppers

Discover the vibrant world of Mediterranean cuisine with our Mediterranean Quinoa Stuffed Peppers recipe! This colorful dish is packed with nutritious ingredients like quinoa, bell peppers, spices, and optional feta cheese, making it perfect for a wholesome lunch, dinner, or meal prep. As you dive into this recipe, you'll learn not only how to prepare these delicious stuffed peppers but also the numerous health benefits of the Mediterranean diet. Join us on this flavorful journey that embraces freshness and diversity!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any vibrant color)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup canned chickpeas, thoroughly rinsed and drained

1/2 cup Kalamata olives, pitted and coarsely chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

1/2 cup feta cheese, crumbled (optional garnish)

Fresh parsley, chopped (for a vibrant garnish)

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    Carefully slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish, ensuring they fit snugly.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a gentle boil over medium heat. Once boiling, cover the saucepan, reduce the heat to low, and simmer for about 15 minutes until the quinoa is fluffy and the liquid has fully absorbed. Remove from heat and set aside.

        While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until the onion is translucent and fragrant.

          Incorporate the minced garlic into the skillet, cooking for an additional minute until it is aromatic.

            Add the halved cherry tomatoes, chickpeas, chopped olives, dried oregano, dried basil, smoked paprika, and a generous pinch of salt and pepper. Cook this mixture for about 5-7 minutes, allowing the tomatoes to soften and mingle with the other ingredients.

              Gently fold the cooked quinoa into the skillet, along with half of the crumbled feta cheese. Stir meticulously until the mixture is well combined and fragrant.

                Using a spoon, carefully fill each bell pepper with the quinoa mixture, pressing it down gently to ensure they are packed well. Optionally, sprinkle the remaining feta cheese on top of each stuffed pepper for added flavor.

                  Cover the baking dish tightly with aluminum foil to retain moisture, then place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and their tops are slightly charred.

                    Once baked, remove the dish from the oven and allow the peppers to cool for a few minutes. For a final touch, garnish with freshly chopped parsley before serving.

                      Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings