Stuffed Bell Peppers

Mediterranean cuisine is celebrated worldwide for its vibrant flavors, fresh ingredients, and healthful benefits. This culinary tradition draws from a rich tapestry of cultures surrounding the Mediterranean Sea, resulting in an array of dishes that emphasize the use of vegetables, legumes, whole grains, and healthy fats. Among these delightful offerings, stuffed bell peppers stand out as a versatile and appealing option. Not only are they visually striking with their bright colors, but they also provide a wholesome and satisfying meal that can be customized to suit various dietary preferences.

Dive into the vibrant world of Mediterranean cuisine with these Colorful Mediterranean Stuffed Bell Peppers. Packed with nutritious quinoa, protein-rich chickpeas, and a medley of fresh vegetables, these peppers are not only visually stunning but also a healthy meal option for everyone. Perfect for family dinners or meal prep, this recipe showcases the delightful flavors and health benefits of plant-based ingredients. Make your mealtime colorful and nourishing with this simple yet impressive dish.

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 cup feta cheese, crumbled (optional for a vegan version)

¼ cup Kalamata olives, sliced (optional)

Fresh parsley, chopped for garnish

Olive oil for drizzling

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Cook Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. You can chop the tops to include in the filling if desired.

Sauté Vegetables: In a skillet over medium heat, drizzle a little olive oil. Add the diced red onion and cook until translucent, about 5 minutes. Add the minced garlic, chopped bell pepper tops, oregano, smoked paprika, cumin, salt, and black pepper. Sauté for another 2-3 minutes until fragrant.

Combine Filling: In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, chickpeas, cherry tomatoes, feta cheese (if using), and olives (if using). Mix well to combine all ingredients evenly.

Stuff the Peppers: Carefully spoon the quinoa mixture into each hollowed bell pepper, packing it gently but not too tightly. Place the stuffed peppers upright in a baking dish.

Drizzle and Bake: Drizzle a little olive oil on top of each stuffed pepper. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and lightly browned.

Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving. These can be enjoyed warm or at room temperature.

Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings