Craving a meal that's both incredibly delicious and nutritionally packed? Look no further than these mouthwatering Greek-style stuffed peppers that will transport your taste buds straight to the sunny shores of Greece! Imagine vibrant bell peppers bursting with protein-rich quinoa, hearty chickpeas, and tangy feta cheese - this recipe is not just a meal, it's a culinary adventure that will make your health-conscious heart sing and your hunger completely satisfied.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup quinoa, cooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 1/2 cup kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Rinse them under cold water to clean, then place them upright in a baking dish.
- In a large mixing bowl, combine the cooked quinoa, drained and rinsed chickpeas, crumbled feta cheese, sliced kalamata olives, chopped fresh parsley, and dried oregano. Mix well to ensure all ingredients are evenly distributed.
- Season the mixture with salt and pepper to taste. Remember that feta cheese and olives can be salty, so adjust accordingly.
- Carefully spoon the quinoa and chickpea mixture into each bell pepper, packing it gently but not too tightly. Fill each pepper to the top, leaving a little space to allow for expansion during cooking.
- Once all the peppers are filled, place the baking dish in the preheated oven. Bake for about 30 minutes, or until the peppers are tender and the tops are slightly golden.
- After 30 minutes, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This will help the flavors meld together and make them easier to handle.
- Serve the lightened up Greek style stuffed peppers warm, garnished with additional chopped parsley if desired. Enjoy your healthy and flavorful meal!
Tips
- Choose bell peppers that are firm and have a flat bottom to ensure they stand upright while baking.
- Rinse quinoa thoroughly before cooking to remove any bitter coating and enhance its natural flavor.
- For extra moisture, you can add a splash of olive oil or a dollop of Greek yogurt to the quinoa mixture.
- If you want a crispier top, sprinkle some additional feta cheese on the peppers during the last 5 minutes of baking.
- These stuffed peppers can be prepared in advance and refrigerated - they're perfect for meal prep!
- For a vegan version, simply omit the feta cheese and replace with nutritional yeast or vegan cheese alternative.
- Always let the peppers rest for a few minutes after baking to allow the flavors to meld and make them easier to serve.
Nutrition Facts
Calories: 269kcal
Carbohydrates: 28g
Protein: 11g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 20mg
