Greek Style Stuffed Bell Peppers with Quinoa
Brighten up your dinner table with these hearty and delicious Greek Style Stuffed Bell Peppers with Quinoa, a Mediterranean-inspired dish that's both healthy and bursting with bold flavors. Sweet and colorful bell peppers are filled with a protein-packed quinoa mixture, infused with classic Greek ingredients like tangy feta cheese, briny Kalamata olives, juicy cherry tomatoes, and fresh herbs such as parsley and dill. Seasoned with oregano and garlic, this oven-baked dish is a warm, comforting meal that’s perfect for weeknights or entertaining. Finished with a squeeze of fresh lemon juice, these stuffed peppers are a satisfying vegetarian option that's as nutritious as it is flavorful. Ready in just an hour, this recipe is ideal for serving to family or friends, easily customizable, and perfect for meal prep!
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 1 cup Quinoa
- 2 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 cup Cherry tomatoes, halved
- 1 cup Feta cheese, crumbled
- 0.5 cup Kalamata olives, sliced
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 wedges Lemon wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and reserve the tops.
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa and 2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and sauté for 1 more minute.
Stir in the cherry tomatoes, cooked quinoa, feta cheese, Kalamata olives, parsley, dill, oregano, salt, and black pepper. Mix well to combine.
Stuff each bell pepper with the prepared filling, packing it gently but firmly. Place the stuffed peppers in a baking dish and top each one with its reserved lid.
Fill the base of the baking dish with about 1/2 cup of water (to prevent the peppers from drying out). Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender and slightly browned.
Serve warm with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8740 mg | 380% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 43.9 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1527 mg | 117% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3154 mg | 67% | |
*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.
