Vegan Mediterranean Stuffed Bell Peppers
Brighten up your table with these Vegan Mediterranean Stuffed Bell Peppers, a vibrant and wholesome dish bursting with bold flavors and nutritious ingredients. Perfectly roasted bell peppers are filled with a savory quinoa blend featuring chickpeas, sun-dried tomatoes, kalamata olives, fresh spinach, and a zesty hint of lemon juice and garlic. Nutritional yeast adds a cheesy, umami flair, while aromatic herbs like oregano and basil evoke the essence of the Mediterranean coast. This recipe is entirely plant-based, yet satisfying enough to serve as a hearty main course or an elegant side dish. Ready in under an hour, these stuffed peppers are not only easy to prepare but also gluten-free and packed with protein, making them a deliciously healthy addition to your meal rotation!
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Recipe Information
Ingredients
- 4 bell peppers (any color)
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cooked chickpeas
- 0.25 cup sun-dried tomatoes, chopped
- 0.25 cup kalamata olives, pitted and chopped
- 0.5 medium red onion, finely chopped
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons nutritional yeast
- 2 tablespoons pine nuts, toasted (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked quinoa, chickpeas, sun-dried tomatoes, kalamata olives, red onion, spinach, and garlic. Stir in the lemon juice, olive oil, oregano, basil, salt, and black pepper. Mix well to ensure all ingredients are thoroughly combined.
Stir in the nutritional yeast and pine nuts, if using, to the quinoa mixture.
Spoon the filling into each of the prepared bell peppers, pressing down to pack the filling well.
Place the stuffed peppers in the preheated oven and bake for about 25-30 minutes, or until the peppers are tender and the tops are slightly golden.
Remove from the oven and allow them to cool slightly before serving.
Enjoy your Vegan Mediterranean Stuffed Bell Peppers as a main course or a hearty side dish!
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4773 mg | 208% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 47.4 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4264 mg | 91% | |
*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.
