Mediterranean Stuffed Bell Peppers
Elevate your weeknight dinner game with these vibrant Mediterranean Stuffed Bell Peppers, bursting with bold, wholesome flavors. Perfectly roasted bell peppers are filled with a savory mixture of protein-packed quinoa, tender chickpeas, and colorful zucchini, all infused with aromatic garlic, oregano, and basil. The creamy crumbles of feta cheese and juicy diced tomatoes add layers of richness, while a touch of fresh parsley provides the perfect finishing flair. This recipe combines simple ingredients and Mediterranean-inspired flair for a hearty yet healthy meal that’s gluten-free and packed with plant-based goodness. Whether you’re hosting a dinner party or craving a dish that's as pretty as it is delicious, these stuffed peppers are sure to delight. Ready in about an hour, they’re your go-to option for a flavorful, nutritious meal that will impress family and friends alike!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 medium, chopped zucchini
- 1 15-ounce can, drained and rinsed canned chickpeas
- 0.5 cup, crumbled feta cheese
- 1 14-ounce can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Rinse the quinoa under cold water, then combine with 2 cups of water in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes.
Add minced garlic and chopped zucchini to the skillet, cooking for another 3-4 minutes or until zucchini begins to soften.
Stir in the cooked quinoa, chickpeas, diced tomatoes (with juice), oregano, basil, salt, and pepper, mixing well. Cook for 2-3 minutes until well combined.
Remove the skillet from heat and stir in the crumbled feta cheese and fresh parsley.
Stuff each bell pepper with the quinoa and chickpea mixture, pressing down gently to pack the filling.
Place the stuffed peppers upright in a baking dish, and add a little water to the dish to help steam the peppers while baking.
Cover with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top.
Garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 14.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 948 mg | 20% | |
*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.
