Dairy-Free Mediterranean Stuffed Bell Peppers
Bright, vibrant, and bursting with fresh flavors, these Dairy-Free Mediterranean Stuffed Bell Peppers are a delicious celebration of wholesome ingredients. Perfectly tender bell peppers are filled with a hearty quinoa-based stuffing, brimming with Mediterranean favorites like Kalamata olives, juicy cherry tomatoes, crisp cucumber, and wilted spinach. A zesty touch of lemon juice, fragrant garlic, and oregano elevates the filling to a whole new level. This recipe is not only dairy-free but also a nourishing, plant-based option that's perfect for weeknight dinners or meal prep. Topped with fresh parsley and optional pine nuts for added crunch, this dish is as beautiful as it is tasty. Serve these stuffed peppers hot and enjoy a healthy, flavor-packed meal that will transport you straight to the Mediterranean!
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Recipe Information
Ingredients
- 4 Bell peppers
- 1 cup Quinoa
- 2 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 2 Garlic cloves, minced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup Cucumber, diced
- 1 cup Spinach, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Pine nuts, optional
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add 1 cup of quinoa, reduce the heat to low, cover, and cook for 15 minutes until the quinoa is fluffy and all the liquid is absorbed.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Stir in the cherry tomatoes, Kalamata olives, and chopped spinach, cooking for about 2-3 minutes until the spinach wilts slightly.
Remove the skillet from heat and add the cooked quinoa, diced cucumber, lemon juice, dried oregano, salt, and black pepper, mixing everything thoroughly.
Place the hollowed bell peppers in a baking dish and fill each with the quinoa mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil, sprinkle the top with chopped fresh parsley and pine nuts (if using), and return to the oven for an additional 5 minutes.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6393 mg | 278% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 31.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3269 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
