Mediterranean Diet Stuffed Poblano Peppers

Elevate your weeknight dinner game with these Mediterranean Diet Stuffed Poblano Peppers, a vibrant and wholesome dish bursting with bold flavors and nutrient-rich ingredients. Perfectly roasted poblano peppers are generously filled with a zesty quinoa and chickpea mixture, tossed with juicy cherry tomatoes, crisp cucumber, aromatic fresh herbs, and a tangy lemon-olive oil dressing. A sprinkle of crumbled feta cheese adds creamy, salty richness to every bite, while ground cumin infuses an earthy warmth. This recipe is a Mediterranean-inspired twist on classic stuffed peppers, offering a satisfying, gluten-free, and vegetarian-friendly meal option. Ready in under an hour, these stuffed peppers are ideal for healthy meal prepping or an impressive dinner that’s as nourishing as it is delicious.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1 cup Quinoa
• 2 cups Water
• 1 cup Canned chickpeas, rinsed and drained
• 1 cup Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 0.25 cup Red onion, finely chopped
• 0.25 cup Fresh parsley, chopped
• 2 tablespoons Fresh mint, chopped
• 0.5 cup Crumbled feta cheese
• 3 tablespoons Olive oil
• 3 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the poblano peppers lengthwise, remove the seeds and membranes, and set them aside.

Step 3

Rinse the quinoa in cold water. Bring 2 cups of water to a boil in a medium saucepan, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and fluff with a fork.

Step 4

In a large mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, olive oil, lemon juice, cumin, salt, and black pepper. Mix until evenly combined.

Step 5

Arrange the poblano pepper halves on a baking sheet lined with parchment paper or aluminum foil.

Step 6

Spoon the quinoa mixture evenly into each poblano pepper half, pressing gently to pack the filling.

Step 7

Bake the stuffed poblano peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred around the edges.

Step 8

Remove from the oven and let cool for a few minutes before serving.

Step 9

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	(1854.4g)

Amount per serving	% Daily Value*
Calories	1620.2

Total Fat 75.1g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 53.4mg	0%
Sodium 5077.8mg	0%
Total Carbohydrate 189.0g	0%
Dietary Fiber 26.9g	0%
Total Sugars 35.6g
Protein 58.5g	0%

Vitamin D 0IU	0%
Calcium 641.2mg	0%
Iron 17.2mg	0%
Potassium 3178.7mg	0%

*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.

Source of Calories

Fat: 40.6%

Protein: 14.0%

Carbs: 45.4%