Low Fat Mediterranean Stuffed Bell Peppers
Elevate your weeknight dinner game with these Low Fat Mediterranean Stuffed Bell Peppers—an irresistible blend of vibrant flavors and wholesome ingredients! This health-conscious twist on a classic features tender, roasted bell peppers filled with protein-packed quinoa, sautéed zucchini, and nutrient-rich spinach, all complemented by tangy feta, briny kalamata olives, and juicy cherry tomatoes. Infused with Mediterranean spices like oregano and basil, and brightened with a splash of fresh lemon juice, this dish combines hearty satisfaction with light, fresh flavors. Perfect for meal prep or entertaining, these stuffed bell peppers are gluten-free, low in fat, and loaded with colorful veggies, making them ideal for a nourishing yet indulgent dinner that’s sure to impress.
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Recipe Information
Ingredients
- 4 medium bell peppers
- 1 cup quinoa
- 2 cups water
- 0.5 cup red onion
- 1 cup cherry tomatoes
- 1 medium zucchini
- 2 cups spinach
- 0.5 cup feta cheese
- 0.25 cup kalamata olives
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cloves garlic cloves
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed.
While the quinoa is cooking, prepare the vegetables. Dice the red onion, chop the cherry tomatoes in half, dice the zucchini, and roughly chop the spinach.
Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Arrange them upright in a baking dish.
In a large skillet, heat the olive oil over medium heat. Add the red onion and cook until it becomes translucent, about 4 minutes.
Add the zucchini to the skillet and cook for an additional 3 minutes, until it begins to soften.
Stir in the garlic cloves, diced and spinach, and cook until the spinach is wilted, about 2 minutes.
In a large mixing bowl, combine the cooked quinoa, cooked vegetables, cherry tomatoes, feta cheese, and kalamata olives.
Stir in the lemon juice, dried oregano, dried basil, salt, and black pepper. Mix well to ensure everything is evenly combined.
Spoon the quinoa and vegetable mixture into each of the prepared bell peppers, packing the filling tightly.
Place the tops of the peppers back on (optional for decoration) and transfer the baking dish to the preheated oven.
Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 6043 mg | 263% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 38.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 647 mg | 50% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2487 mg | 53% | |
*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.
