Description
Embark on a culinary journey with Mediterranean Quinoa Stuffed Peppers, a vibrant dish bursting with flavor. Each bite combines the sweetness of roasted red bell peppers with wholesome quinoa, zesty feta cheese, and fragrant spices. Perfect for busy weeknights or festive gatherings, this recipe is not only visually stunning but also packed with nutrition. Gather your loved ones around the table for a delightful meal that nourishes both body and soul!
Ingredients
Scale
- 4 large red bell peppers
- 1 cup quinoa, rinsed
- 1 cup crumbled feta cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced tomatoes (preferably fire-roasted)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the quinoa by combining 1 cup of rinsed quinoa and 2 cups of vegetable broth in a saucepan. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes until liquid is absorbed. Let sit covered for an additional 5 minutes.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté minced garlic until fragrant, about 3 minutes. Add diced tomatoes, chickpeas, cooked quinoa, cumin powder, and crumbled feta cheese; mix well.
- Preheat your oven to 375°F (190°C). Cut tops off red bell peppers and remove seeds. Stuff each bell pepper with the quinoa mixture.
- Place stuffed peppers upright in a baking dish with water at the bottom to keep them moist while baking. Cover with foil and bake for 30-35 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg