Are you ready to embark on a culinary journey that will transform your weeknight dinner into a Mediterranean feast? These vibrant, flavor-packed stuffed peppers are about to become your new obsession! Imagine tender bell peppers bursting with a delightful mixture of protein-rich quinoa, hearty chickpeas, and tangy feta cheese - a dish that's not just a meal, but an experience that will transport you straight to the sun-drenched coastlines of the Mediterranean.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup quinoa, cooked
- 1 can chickpeas, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 tbsp olive oil
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Wash the bell peppers and carefully cut them in half lengthwise. Remove seeds and membranes, creating boats for stuffing.
- In a large mixing bowl, combine cooked quinoa, drained chickpeas, halved cherry tomatoes, crumbled feta cheese, and sliced olives.
- Add olive oil, dried oregano, salt, and pepper to the mixture. Gently mix all ingredients until well combined.
- Arrange the pepper halves in the prepared baking dish, cut side facing up.
- Generously fill each pepper half with the quinoa and chickpea mixture, pressing down gently to pack the filling.
- Drizzle additional olive oil over the stuffed peppers and sprinkle extra oregano on top if desired.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5-7 minutes to allow the tops to become slightly golden and crisp.
- Remove from oven and let cool for 5 minutes before serving. Garnish with fresh herbs like parsley or basil if desired.
Tips
- Choose bell peppers that are firm and symmetrical to ensure they stand upright and cook evenly.
- For extra flavor, toast the quinoa in a dry pan for a few minutes before cooking to enhance its nutty taste.
- Make sure to drain the chickpeas thoroughly to prevent excess moisture in your stuffing.
- Don't skip the aluminum foil during the first baking phase - it helps steam the peppers and keep them moist.
- For a protein boost, you can add ground lamb or turkey to the quinoa mixture if desired.
- Experiment with different herbs like fresh basil or mint to customize the flavor profile.
- If you want a crispy top, switch to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- These stuffed peppers can be prepared in advance and refrigerated, making them perfect for meal prep.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 15mg
