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Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers

Mediterranean stuffed peppers with quinoa, chickpeas, feta, and olives. Healthy vegetarian dinner ready in 60 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers halved lengthwise and seeded
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp dried oregano
  • salt and pepper to taste

Method
 

  1. **Cook quinoa.** Simmer quinoa in broth for 15 minutes until tender. Fluff with a fork.
  2. **Preheat.** Heat oven to 400F. Place pepper halves in a baking dish.
  3. **Mix filling.** In a large bowl, combine quinoa, chickpeas, tomatoes, olives, half the feta, parsley, mint, garlic, olive oil, lemon juice and zest, oregano, salt, and pepper.
  4. **Stuff.** Fill each pepper half generously with the filling. Top with remaining feta.
  5. **Cover.** Cover the dish with foil. Bake 25 minutes.
  6. **Brown.** Remove foil. Bake 10 more minutes until peppers are tender and feta is golden. Serve warm.

Notes

Use a mix of red, yellow, and orange peppers. Green peppers are more bitter. Cook quinoa in broth, not water, for deeper flavor. Store leftovers in an airtight container in the fridge for up to 5 days.