Description
This Easy Mediterranean Quinoa & Veggie Stuffed Peppers recipe is a vibrant, healthy dish combining fluffy quinoa, fresh vegetables, and flavorful Mediterranean ingredients like feta cheese, Kalamata olives, and herbs. Baked to perfection, these colorful stuffed peppers are a delightful vegetarian meal packed with nutrients and bold flavors, perfect for a wholesome lunch or dinner.
Ingredients
Scale
Quinoa
- 1 cup Quinoa (Rinse well to remove bitterness.)
- 2 cups Water
- 2 tablespoons Extra Virgin Olive Oil (Use generously.)
Vegetables & Herbs
- 4 large Bell Peppers (Choose colorful ones.)
- 1 cup Cherry Tomatoes (Use ripe and juicy.)
- 1/2 cup Kalamata Olives (Pit and chop.)
- 1 medium Red Onion (Finely chopped.)
- 2 cloves Garlic (Minced.)
- 1/4 cup Fresh Parsley (Chopped.)
Seasoning & Cheese
- 1 teaspoon Dried Oregano
- 2 tablespoons Lemon Juice (Freshly squeezed.)
- 1/2 cup Feta Cheese (Crumbled.)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Red Pepper Flakes (Optional.)
Instructions
- Preparation: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking and ease cleanup.
- Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. Combine quinoa with 2 cups of water in a pot, bring it to a boil, then reduce to a simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
- Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add finely chopped red onion and minced garlic, cooking for 3–4 minutes until they become soft and fragrant.
- Add Vegetables and Seasoning: Stir in cherry tomatoes, chopped Kalamata olives, dried oregano, and red pepper flakes if using. Cook the mixture for 2–3 minutes until the tomatoes soften slightly.
- Combine Filling Ingredients: Transfer the cooked quinoa into the skillet and fold in fresh chopped parsley, freshly squeezed lemon juice, and crumbled feta cheese. Season the mixture with salt and pepper to taste, mixing everything thoroughly.
- Stuff the Peppers: Cut the bell peppers in half lengthwise and arrange them upright in the prepared baking dish. Spoon the quinoa mixture into each pepper half, pressing gently to fill each cavity completely.
- Bake Covered: Drizzle additional olive oil over the stuffed peppers and cover the baking dish with foil. Bake in the preheated oven for 30 minutes until the peppers are tender.
- Finish Baking Uncovered: Remove the foil, sprinkle extra crumbled feta cheese on top of the peppers, and bake uncovered for an additional 5 minutes to melt the cheese and create a slight golden finish.
Notes
- Rinsing the quinoa before cooking removes saponins, which can cause bitterness.
- Using colorful bell peppers increases the visual appeal and adds varied sweetness.
- For a spicier kick, increase red pepper flakes or add a dash of cayenne powder.
- These stuffed peppers can be made ahead of time and reheated in the oven.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
