The Greek Lantern
Bursting with vibrant Mediterranean flavors, *The Greek Lantern* is a stunning dish that brings a healthy twist to classic stuffed peppers. Juicy bell peppers—available in red, yellow, or green—are hollowed out and filled to the brim with a hearty quinoa medley infused with tangy kalamata olives, creamy feta, and aromatic dried oregano. Sautéed garlic and red onions add a savory depth, while cherry tomatoes and crisp cucumbers lend refreshing brightness. Baked to tender perfection and topped with fresh parsley, this recipe is as visually delightful as it is delicious. Perfect as a standalone vegetarian main course or served alongside a crisp Greek salad, *The Greek Lantern* is a wholesome, flavor-packed creation that's both beautiful and satisfying.
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Recipe Information
Ingredients
- 4 pieces large bell peppers (red, yellow, or green)
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.5 cup kalamata olives, sliced
- 0.5 cup feta cheese, crumbled
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with oil.
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside both the peppers and their tops.
Rinse the quinoa thoroughly under cold water in a fine mesh sieve to remove any bitterness. In a medium saucepan, combine the quinoa and water, bring to a boil, then reduce to low heat and simmer for 12-15 minutes or until the quinoa is fluffy and the water is fully absorbed. Set aside to cool slightly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 additional minute.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften and release their juices.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, diced cucumber, sliced kalamata olives, and crumbled feta cheese. Season with lemon juice, dried oregano, salt, and black pepper. Mix well to combine.
Stuff each bell pepper with the quinoa mixture, pressing down lightly to ensure they are fully packed. Replace the tops of the peppers as decorative lids.
Place the stuffed peppers upright in the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred around the edges.
Remove from the oven and let cool for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.
Serve warm as a main course or alongside a Greek salad for a complete Mediterranean feast!
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5571 mg | 242% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 36.1 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2080 mg | 44% | |
*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.
