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To make Mediterranean quinoa stuffed peppers, gather these simple ingredients: - 4 large bell peppers - 1 cup quinoa - 2 cups vegetable broth - 1 cup cherry tomatoes - 1 cup canned chickpeas - 1/2 cup feta cheese - 1/4 cup Kalamata olives - 1/4 cup red onion - 2 cloves garlic - 1 teaspoon dried oregano - 1/2 teaspoon ground cumin - 2 tablespoons extra virgin olive oil - Salt and pepper to taste - Fresh parsley for garnish Each ingredient brings its own flavor and texture. The bell peppers add crunch and sweetness. Quinoa serves as a great base, packed with protein. The chickpeas offer a hearty bite, while feta adds creaminess. Fresh herbs and spices boost the taste and aroma. You can mix and match some ingredients too. Love spicy? Add jalapeños. Want a twist? Use different cheese. The key is to balance flavors and make it your own. Enjoy the process of creating a delicious meal! {{ingredient_image_2}} First, you need to preheat your oven to 375°F (190°C). This step warms the oven so the peppers cook evenly. Next, take your large bell peppers. Carefully slice off the tops and remove the seeds and membranes. Make sure to keep the peppers intact. Then, brush the outside of each pepper with olive oil. This helps them get a nice color and flavor. Finally, sprinkle a bit of salt and pepper on each pepper. Place them upright in a baking dish. In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil. This broth adds flavor and nutrients. Once it boils, add 1 cup of rinsed quinoa. Stir it gently, then reduce the heat to low. Cover the saucepan with a lid and let it simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. While the quinoa cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the finely chopped red onion and minced garlic. Sauté these for about 3-4 minutes. Stir them often until the onion is tender and clear. This step builds a lovely base of flavor for your filling. In a large mixing bowl, combine the fluffy quinoa with the sautéed onions and garlic. Then add 1 cup of halved cherry tomatoes, 1 cup of drained and rinsed chickpeas, 1/2 cup of crumbled feta cheese, and 1/4 cup of sliced Kalamata olives. Also, include 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, and season with salt and pepper. Gently mix everything together until evenly combined. Now, carefully spoon the quinoa mixture into each bell pepper. Pack the filling in gently, but make sure they are heaped full. This helps ensure every bite is packed with flavor. Cover the baking dish with aluminum foil. This keeps moisture in while baking. Place the dish in the preheated oven and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes. This final step allows the peppers to become fork-tender. Once baked, take the dish out of the oven and let it cool for a few minutes. Before serving, add some chopped fresh parsley on top for a pop of color. - To ensure quinoa is fluffy, rinse it well before cooking. This removes the bitter coating. - Boil vegetable broth and then add the rinsed quinoa. Cover and simmer for about 15 minutes. This will help the quinoa absorb all the flavors. - For optimal seasoning, mix salt and pepper into the quinoa mixture. Taste it before stuffing the peppers. - Arrange your stuffed peppers on a large platter to create an inviting display. This makes your meal look more appealing. - Garnish with fresh parsley for added color and flavor. A drizzle of olive oil can also enhance the look. - Avoid overstuffing the peppers. This can lead to uneven cooking and a messy presentation. - Make sure to season the filling well. If the filling lacks flavor, the whole dish may taste bland. Pro Tips Choose Colorful Peppers: Select a mix of red, yellow, and green bell peppers for a vibrant presentation and a variety of flavors. Extra Protein: For an added protein boost, consider mixing in some cooked ground turkey or chicken into the quinoa filling. Make Ahead: Prepare the stuffed peppers a day in advance and store them in the refrigerator. Simply bake them when you're ready to serve. Experiment with Cheese: Try substituting the feta cheese with goat cheese or mozzarella for a different flavor profile. {{image_4}} You can swap out feta cheese for goat cheese or mozzarella. Both options melt nicely. If you want a dairy-free version, try cashew cheese or nutritional yeast for a cheesy flavor. Adding different vegetables can enhance the dish. You might include diced zucchini, mushrooms, or spinach for extra nutrients. These veggies mix well with the quinoa and add great taste. For a vegan version, skip the feta cheese and use chickpeas for protein. You can also replace the vegetable broth with water. This keeps your stuffed peppers plant-based and still tasty. If you need gluten-free options, you’re in luck! Quinoa is gluten-free. Just check that any broth or added ingredients are also gluten-free. This way, everyone can enjoy the meal. Want more heat? You can add crushed red pepper flakes or cayenne pepper to the quinoa mix. Start with a little and taste as you go. This helps keep the spice level just right for your crowd. Incorporating spicy vegetables like jalapeños or serrano peppers gives extra flavor. You can add them to the filling for a nice kick. Just remember to adjust the other spices to keep balance in the dish. To keep your Mediterranean quinoa stuffed peppers fresh, store any leftovers in an airtight container. This method helps prevent moisture loss and keeps flavors intact. You can safely keep them in the fridge for up to three days. When you’re ready to eat, just take them out and warm them up. If you want to save some stuffed peppers for later, freezing is a great option. First, let them cool completely before packing them in freezer-safe bags. Remove as much air as possible to avoid freezer burn. They can last for up to three months in the freezer. When you’re ready to enjoy, thaw them overnight in the fridge. For reheating, I recommend the oven over the microwave. The oven helps maintain the peppers’ shape and texture. Preheat your oven to 350°F (175°C), then place the peppers in a baking dish. Cover them with foil and heat for about 20 minutes. If using the microwave, place them in a microwave-safe dish. Heat in short bursts of 1-2 minutes until warm. You can use a few other grains if you want a change. Here are some options: - Brown rice - Bulgur wheat - Barley - Farro If you prefer a non-grain option, try these: - Cauliflower rice - Lentils - Chopped mushrooms These substitutes can provide different textures and flavors. Adjust cooking times as needed. Yes, you can prep stuffed peppers in advance. Here’s how: - Prepare the filling and stuff the peppers. - Cover them tightly with plastic wrap or foil. - Store in the fridge for up to 24 hours before baking. For storage, keep leftovers in an airtight container in the fridge. They should last about 3-4 days. To reheat, place them in a preheated oven at 350°F (175°C) for 15 minutes, or until warm. Check for doneness by poking a pepper with a fork. The fork should easily pierce through the skin. Here are signs of perfectly cooked stuffed peppers: - They should be tender, but not mushy. - The filling should be heated through. - The tops may be slightly browned. These signs will help ensure your stuffed peppers are delicious and ready to serve! Stuffed peppers are a tasty, healthy meal that brings many flavors together. You learned how to prepare these peppers, cook quinoa, and mix a flavorful filling. With tips on presentation and common mistakes to avoid, you can make a great dish. Remember, you can customize your stuffed peppers with different ingredients or spice levels. Don't forget to store leftovers properly! Enjoy cooking and share your new skills with others.

Mediterranean Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with quinoa, vegetables, and feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes
  • 1 cup canned chickpeas
  • 0.5 cup feta cheese
  • 0.25 cup Kalamata olives
  • 0.25 cup red onion
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Prepare the bell peppers by slicing the tops off carefully and removing the seeds and membranes inside. Lightly brush the outside of each pepper with a drizzle of olive oil, then season them with a sprinkle of salt and pepper. Stand the peppers upright in a spacious baking dish.
  • In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa, reduce the heat to low, cover with a lid, and let it simmer for approximately 15 minutes, or until the quinoa is fluffy and has absorbed the liquid.
  • While the quinoa cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add in the finely chopped red onion and minced garlic. Sauté for about 3-4 minutes, stirring frequently, until the onion becomes tender and translucent.
  • In a large mixing bowl, combine the fluffy quinoa, sautéed onions, and garlic, cherry tomatoes, chickpeas, crumbled feta cheese, sliced olives, oregano, cumin, salt, and pepper. Gently mix all the ingredients until they are thoroughly combined.
  • Carefully spoon the quinoa mixture into each bell pepper, packing it in gently but ensuring they are heaped full.
  • Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes. After that, remove the foil and continue to bake for an additional 10 minutes, or until the peppers are fork-tender.
  • Once baked, remove the dish from the oven and allow it to cool for a few minutes. Before serving, garnish the stuffed peppers with chopped fresh parsley to add a touch of color and freshness.

Notes

Arrange the stuffed peppers on a large serving platter, drizzle with a little extra olive oil, and finish with a sprinkle of freshly chopped parsley.
Keyword healthy, quinoa, stuffed peppers, vegetarian