Greek Style Stuffed Bell Peppers Light
Brighten up your dinner table with these Greek-Style Stuffed Bell Peppers—a light yet satisfying recipe brimming with Mediterranean flavors! Sweet bell peppers are filled with a wholesome quinoa mixture infused with aromatic garlic, sautéed red onion, juicy cherry tomatoes, briny Kalamata olives, and tangy crumbled feta cheese. Fresh herbs like parsley and dill, along with a splash of vibrant lemon juice, add an irresistible freshness to every bite. Perfectly roasted to tender perfection, these stuffed peppers are a guilt-free, vegetarian delight that’s both nutrient-packed and bursting with classic Greek flair. Ready in under an hour, this dish makes a fantastic weeknight meal or a stunning side for any occasion.
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 0.75 cup Quinoa
- 1.5 cups Water
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 small Red onion, finely diced
- 1 cup Cherry tomatoes, halved
- 0.33 cup Kalamata olives, sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the inside with olive oil and set aside.
Rinse the quinoa thoroughly under cold water, then combine it with 1.5 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Set aside to cool slightly.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced red onion, and sauté for 2-3 minutes until softened.
Add the halved cherry tomatoes and cook for another 2 minutes, stirring occasionally.
Remove the skillet from heat and stir in the cooked quinoa, sliced Kalamata olives, crumbled feta cheese, chopped parsley, chopped dill, lemon juice, salt, and black pepper. Mix until well combined.
Place the bell peppers upright in a baking dish and spoon the quinoa mixture evenly into each pepper, packing it lightly.
Drizzle the remaining 1 tablespoon of olive oil over the tops of the stuffed peppers.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and slightly browned on the edges.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley or feta cheese if desired.
Serve warm and enjoy your light and healthy Greek-style stuffed bell peppers!
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 37.5 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2213 mg | 47% | |
*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.
