DisclaimerTerms Of UseGDPR PolicyCookie Policy

My Cooking Cast

Mediterranean Stuffed Peppers Flavorful and Hearty Meal

by
- 4 large bell peppers (any color) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 can (15 oz) chickpeas, rinsed and drained - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1 teaspoon oregano - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste When making Mediterranean stuffed peppers, you start with fresh bell peppers. Their bright colors add joy to any meal. I love using a mix of red, yellow, and green peppers for a colorful dish. Next, quinoa becomes the base of the filling. It’s packed with protein and adds a nice texture. Chickpeas bring a creamy flavor and help fill each pepper. Cherry tomatoes add a sweet burst. Kalamata olives give a briny touch, while feta cheese adds a tangy kick. Fresh parsley adds a pop of color and freshness. Oregano and smoked paprika deepen the flavor. A drizzle of olive oil ties everything together. - Ground turkey or beef - Spinach or kale - Zucchini or eggplant - Different cheeses like mozzarella or goat cheese You can easily customize your stuffed peppers. If you want more protein, add ground turkey or beef. Leafy greens like spinach or kale can boost nutrition. Diced zucchini or eggplant adds veggies to the mix. For cheese lovers, try melting mozzarella or crumbly goat cheese on top. Each serving of Mediterranean stuffed peppers is healthy and filling. They are high in fiber and protein. This recipe serves four, making it great for family meals. Each pepper is low in calories but rich in vitamins. Enjoy this hearty meal that also nourishes your body. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step warms the oven for even cooking. Next, take your bell peppers and cut off the tops. Remove the seeds and membranes inside. Brush the outside of each pepper with olive oil. This adds flavor and helps them brown nicely. Place the prepared peppers aside while you cook the filling. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring this mixture to a boil over medium heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes. After that time, check if the quinoa is fluffy and all the broth is absorbed. If so, remove it from heat and let it cool for a few minutes. In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, Kalamata olives, feta cheese, parsley, oregano, and smoked paprika. Drizzle in a bit of olive oil. Stir it all together until well-mixed. Add salt and pepper to taste. Now, carefully stuff each bell pepper with this tasty filling. Press down lightly to pack it in. Arrange the stuffed peppers upright in a baking dish. If you want, pour a little vegetable broth at the bottom to keep them moist. Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for another 10-15 minutes. This makes the peppers tender and gives them a golden top. Let them cool slightly before serving. To cook quinoa well, start with rinsing it. This removes any bitterness. Use a two-to-one ratio of broth to quinoa. Bring the broth to a boil, then reduce heat. Cover and let it simmer for about 15 minutes. The quinoa is done when it’s fluffy and the liquid is all absorbed. If you want to add more flavor, try cooking quinoa in vegetable broth instead of water. This small change makes a big difference. When choosing bell peppers, look for ones that are firm and shiny. They should feel heavy for their size. Avoid any with soft spots or wrinkles. Color can also affect taste. Red, yellow, and orange peppers are sweeter than green ones. If you want a colorful dish, mix different colors. This makes your meal look more inviting and appetizing. For a great presentation, place the stuffed peppers on a nice platter. Garnish with extra parsley for a fresh pop of color. Drizzle a bit of olive oil on top for shine. You can also add a side of tzatziki sauce. This cool dip complements the warm peppers well. A simple green salad on the side brightens up the meal. It adds a refreshing crunch that balances the hearty stuffed peppers. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of the dish but also provides a range of flavors. Prep Ahead: You can prepare the quinoa filling a day in advance and store it in the fridge. This makes assembly quick and easy when you're ready to bake. Adjust Seasoning: Taste the filling before stuffing the peppers. Adjust the seasoning to your preference by adding more herbs or spices. Experiment with Fillings: Feel free to customize the stuffing by adding other ingredients like spinach, artichokes, or nuts for additional textures and flavors. {{image_2}} You can swap the chickpeas for different proteins. Ground turkey or chicken works well. If you prefer plant-based options, try lentils or black beans. Each choice brings its own flavor. These swaps keep the dish healthy and filling. Feel free to add more vegetables to the mix. Spinach, zucchini, or mushrooms add great taste and nutrients. You can even sneak in some finely chopped carrots or celery. These additions make your meal colorful and hearty. Plus, it’s a fun way to use leftovers! This recipe is already gluten-free thanks to quinoa. However, check your ingredients. Make sure the feta cheese and olives are gluten-free. If you want more variety, use rice or gluten-free grains. These options keep your meal safe for those with gluten sensitivities. Store your Mediterranean stuffed peppers in an airtight container. They last up to four days in the fridge. Make sure the peppers are cool before sealing them. If you leave them in the baking dish, cover it tightly with plastic wrap. This keeps the peppers fresh and tasty. To freeze, let the stuffed peppers cool completely. Wrap each pepper in plastic wrap, then place them in a freezer bag. They can stay in the freezer for up to three months. When ready to eat, you can thaw them in the fridge overnight. This keeps their flavor and texture. Reheat your stuffed peppers in the oven for the best results. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warm. You can also microwave them for quicker reheating. Just be sure to cover them to avoid drying out. Yes, you can use brown rice instead of quinoa. Brown rice will add a nice, chewy texture. Make sure to adjust the cooking time. Brown rice takes longer to cook than quinoa. It usually needs about 45 to 50 minutes to become tender. So, plan ahead if you choose this option. You can add many spices to boost your stuffed peppers. Consider adding cumin for warmth. A pinch of red pepper flakes can add heat. You might also enjoy some garlic powder for extra depth. Fresh herbs like basil or mint can brighten up the dish, too. Feel free to get creative with your spice choices! Stuffed peppers can last up to four days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, consider freezing them. They freeze well for up to three months. Just thaw and reheat before serving for a quick meal. This blog covered how to make stuffed peppers, from ingredients to cooking tips. We explored key ingredients like quinoa and optional add-ins. I shared step-by-step instructions to help you achieve tasty results. You learned about substitutions and storage for your leftovers. These stuffed peppers are easy and fun to make. With all the variations, you can keep it fresh each time. Enjoy making this healthy dish that fits your taste!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your dinner routine? These Mediterranean stuffed peppers are a tasty and hearty meal that will impress everyone at your table. With vibrant flavors and a satisfying filling of quinoa and veggies, you’ll love how easy they are to make. Let’s dive into the ingredients and step-by-step instructions, so you can create this colorful dish that’s packed with nutrition and flavor!

Jump to Recipe

Why I Love This Recipe

  1. Flavorful Filling: The combination of quinoa, chickpeas, and fresh vegetables creates a deliciously satisfying and nutritious filling.
  2. Vibrant Presentation: The colorful bell peppers make for a visually stunning dish that’s perfect for serving at any gathering.
  3. Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced cooks.
  4. Customizable: You can easily customize the filling by adding your favorite vegetables or proteins, making it a versatile dish for any palate.

Ingredients

List of Ingredients

– 4 large bell peppers (any color)

– 1 cup quinoa, rinsed and drained

– 2 cups vegetable broth

– 1 can (15 oz) chickpeas, rinsed and drained

– 1 cup cherry tomatoes, halved

– 1/2 cup Kalamata olives, sliced

– 1/2 cup feta cheese, crumbled

– 1/4 cup fresh parsley, chopped

– 1 teaspoon oregano

– 1 teaspoon smoked paprika

– 2 tablespoons olive oil

– Salt and pepper to taste

When making Mediterranean stuffed peppers, you start with fresh bell peppers. Their bright colors add joy to any meal. I love using a mix of red, yellow, and green peppers for a colorful dish. Next, quinoa becomes the base of the filling. It’s packed with protein and adds a nice texture.

Chickpeas bring a creamy flavor and help fill each pepper. Cherry tomatoes add a sweet burst. Kalamata olives give a briny touch, while feta cheese adds a tangy kick. Fresh parsley adds a pop of color and freshness. Oregano and smoked paprika deepen the flavor. A drizzle of olive oil ties everything together.

Optional Add-ins

– Ground turkey or beef

– Spinach or kale

– Zucchini or eggplant

– Different cheeses like mozzarella or goat cheese

You can easily customize your stuffed peppers. If you want more protein, add ground turkey or beef. Leafy greens like spinach or kale can boost nutrition. Diced zucchini or eggplant adds veggies to the mix. For cheese lovers, try melting mozzarella or crumbly goat cheese on top.

Nutritional Information

Each serving of Mediterranean stuffed peppers is healthy and filling. They are high in fiber and protein. This recipe serves four, making it great for family meals. Each pepper is low in calories but rich in vitamins. Enjoy this hearty meal that also nourishes your body.

Step-by-Step Instructions

Preheating and Preparing Peppers

First, preheat your oven to 375°F (190°C). This step warms the oven for even cooking. Next, take your bell peppers and cut off the tops. Remove the seeds and membranes inside. Brush the outside of each pepper with olive oil. This adds flavor and helps them brown nicely. Place the prepared peppers aside while you cook the filling.

Cooking Quinoa

In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring this mixture to a boil over medium heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes. After that time, check if the quinoa is fluffy and all the broth is absorbed. If so, remove it from heat and let it cool for a few minutes.

Mixing the Filling

In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, Kalamata olives, feta cheese, parsley, oregano, and smoked paprika. Drizzle in a bit of olive oil. Stir it all together until well-mixed. Add salt and pepper to taste. Now, carefully stuff each bell pepper with this tasty filling. Press down lightly to pack it in. Arrange the stuffed peppers upright in a baking dish. If you want, pour a little vegetable broth at the bottom to keep them moist. Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for another 10-15 minutes. This makes the peppers tender and gives them a golden top. Let them cool slightly before serving.

Tips & Tricks

Perfectly Cooking Quinoa

To cook quinoa well, start with rinsing it. This removes any bitterness. Use a two-to-one ratio of broth to quinoa. Bring the broth to a boil, then reduce heat. Cover and let it simmer for about 15 minutes. The quinoa is done when it’s fluffy and the liquid is all absorbed. If you want to add more flavor, try cooking quinoa in vegetable broth instead of water. This small change makes a big difference.

How to Select the Best Bell Peppers

When choosing bell peppers, look for ones that are firm and shiny. They should feel heavy for their size. Avoid any with soft spots or wrinkles. Color can also affect taste. Red, yellow, and orange peppers are sweeter than green ones. If you want a colorful dish, mix different colors. This makes your meal look more inviting and appetizing.

Serving and Presentation Tips

For a great presentation, place the stuffed peppers on a nice platter. Garnish with extra parsley for a fresh pop of color. Drizzle a bit of olive oil on top for shine. You can also add a side of tzatziki sauce. This cool dip complements the warm peppers well. A simple green salad on the side brightens up the meal. It adds a refreshing crunch that balances the hearty stuffed peppers.

Pro Tips

  1. Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of the dish but also provides a range of flavors.
  2. Prep Ahead: You can prepare the quinoa filling a day in advance and store it in the fridge. This makes assembly quick and easy when you’re ready to bake.
  3. Adjust Seasoning: Taste the filling before stuffing the peppers. Adjust the seasoning to your preference by adding more herbs or spices.
  4. Experiment with Fillings: Feel free to customize the stuffing by adding other ingredients like spinach, artichokes, or nuts for additional textures and flavors.

Variations

Protein Substitutions

You can swap the chickpeas for different proteins. Ground turkey or chicken works well. If you prefer plant-based options, try lentils or black beans. Each choice brings its own flavor. These swaps keep the dish healthy and filling.

Adding Vegetables

Feel free to add more vegetables to the mix. Spinach, zucchini, or mushrooms add great taste and nutrients. You can even sneak in some finely chopped carrots or celery. These additions make your meal colorful and hearty. Plus, it’s a fun way to use leftovers!

Gluten-Free Options

This recipe is already gluten-free thanks to quinoa. However, check your ingredients. Make sure the feta cheese and olives are gluten-free. If you want more variety, use rice or gluten-free grains. These options keep your meal safe for those with gluten sensitivities.

Storage Info

Refrigeration Guidelines

Store your Mediterranean stuffed peppers in an airtight container. They last up to four days in the fridge. Make sure the peppers are cool before sealing them. If you leave them in the baking dish, cover it tightly with plastic wrap. This keeps the peppers fresh and tasty.

Freezing Instructions

To freeze, let the stuffed peppers cool completely. Wrap each pepper in plastic wrap, then place them in a freezer bag. They can stay in the freezer for up to three months. When ready to eat, you can thaw them in the fridge overnight. This keeps their flavor and texture.

Reheating Tips

Reheat your stuffed peppers in the oven for the best results. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warm. You can also microwave them for quicker reheating. Just be sure to cover them to avoid drying out.

FAQs

Can I use brown rice instead of quinoa?

Yes, you can use brown rice instead of quinoa. Brown rice will add a nice, chewy texture. Make sure to adjust the cooking time. Brown rice takes longer to cook than quinoa. It usually needs about 45 to 50 minutes to become tender. So, plan ahead if you choose this option.

What other spices can I add for flavor?

You can add many spices to boost your stuffed peppers. Consider adding cumin for warmth. A pinch of red pepper flakes can add heat. You might also enjoy some garlic powder for extra depth. Fresh herbs like basil or mint can brighten up the dish, too. Feel free to get creative with your spice choices!

How long will the stuffed peppers last in the fridge?

Stuffed peppers can last up to four days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, consider freezing them. They freeze well for up to three months. Just thaw and reheat before serving for a quick meal.

This blog covered how to make stuffed peppers, from ingredients to cooking tips. We explored key ingredients like quinoa and optional add-ins. I shared step-by-step instructions to help you achieve tasty results. You learned about substitutions and storage for your leftovers.

These stuffed peppers are easy and fun to make. With all the variations, you can keep it fresh each time. Enjoy making this healthy dish that fits your tast

- 4 large bell peppers (any color) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 can (15 oz) chickpeas, rinsed and drained - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1 teaspoon oregano - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste When making Mediterranean stuffed peppers, you start with fresh bell peppers. Their bright colors add joy to any meal. I love using a mix of red, yellow, and green peppers for a colorful dish. Next, quinoa becomes the base of the filling. It’s packed with protein and adds a nice texture. Chickpeas bring a creamy flavor and help fill each pepper. Cherry tomatoes add a sweet burst. Kalamata olives give a briny touch, while feta cheese adds a tangy kick. Fresh parsley adds a pop of color and freshness. Oregano and smoked paprika deepen the flavor. A drizzle of olive oil ties everything together. - Ground turkey or beef - Spinach or kale - Zucchini or eggplant - Different cheeses like mozzarella or goat cheese You can easily customize your stuffed peppers. If you want more protein, add ground turkey or beef. Leafy greens like spinach or kale can boost nutrition. Diced zucchini or eggplant adds veggies to the mix. For cheese lovers, try melting mozzarella or crumbly goat cheese on top. Each serving of Mediterranean stuffed peppers is healthy and filling. They are high in fiber and protein. This recipe serves four, making it great for family meals. Each pepper is low in calories but rich in vitamins. Enjoy this hearty meal that also nourishes your body. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step warms the oven for even cooking. Next, take your bell peppers and cut off the tops. Remove the seeds and membranes inside. Brush the outside of each pepper with olive oil. This adds flavor and helps them brown nicely. Place the prepared peppers aside while you cook the filling. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring this mixture to a boil over medium heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes. After that time, check if the quinoa is fluffy and all the broth is absorbed. If so, remove it from heat and let it cool for a few minutes. In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, Kalamata olives, feta cheese, parsley, oregano, and smoked paprika. Drizzle in a bit of olive oil. Stir it all together until well-mixed. Add salt and pepper to taste. Now, carefully stuff each bell pepper with this tasty filling. Press down lightly to pack it in. Arrange the stuffed peppers upright in a baking dish. If you want, pour a little vegetable broth at the bottom to keep them moist. Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for another 10-15 minutes. This makes the peppers tender and gives them a golden top. Let them cool slightly before serving. To cook quinoa well, start with rinsing it. This removes any bitterness. Use a two-to-one ratio of broth to quinoa. Bring the broth to a boil, then reduce heat. Cover and let it simmer for about 15 minutes. The quinoa is done when it’s fluffy and the liquid is all absorbed. If you want to add more flavor, try cooking quinoa in vegetable broth instead of water. This small change makes a big difference. When choosing bell peppers, look for ones that are firm and shiny. They should feel heavy for their size. Avoid any with soft spots or wrinkles. Color can also affect taste. Red, yellow, and orange peppers are sweeter than green ones. If you want a colorful dish, mix different colors. This makes your meal look more inviting and appetizing. For a great presentation, place the stuffed peppers on a nice platter. Garnish with extra parsley for a fresh pop of color. Drizzle a bit of olive oil on top for shine. You can also add a side of tzatziki sauce. This cool dip complements the warm peppers well. A simple green salad on the side brightens up the meal. It adds a refreshing crunch that balances the hearty stuffed peppers. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of the dish but also provides a range of flavors. Prep Ahead: You can prepare the quinoa filling a day in advance and store it in the fridge. This makes assembly quick and easy when you're ready to bake. Adjust Seasoning: Taste the filling before stuffing the peppers. Adjust the seasoning to your preference by adding more herbs or spices. Experiment with Fillings: Feel free to customize the stuffing by adding other ingredients like spinach, artichokes, or nuts for additional textures and flavors. {{image_2}} You can swap the chickpeas for different proteins. Ground turkey or chicken works well. If you prefer plant-based options, try lentils or black beans. Each choice brings its own flavor. These swaps keep the dish healthy and filling. Feel free to add more vegetables to the mix. Spinach, zucchini, or mushrooms add great taste and nutrients. You can even sneak in some finely chopped carrots or celery. These additions make your meal colorful and hearty. Plus, it’s a fun way to use leftovers! This recipe is already gluten-free thanks to quinoa. However, check your ingredients. Make sure the feta cheese and olives are gluten-free. If you want more variety, use rice or gluten-free grains. These options keep your meal safe for those with gluten sensitivities. Store your Mediterranean stuffed peppers in an airtight container. They last up to four days in the fridge. Make sure the peppers are cool before sealing them. If you leave them in the baking dish, cover it tightly with plastic wrap. This keeps the peppers fresh and tasty. To freeze, let the stuffed peppers cool completely. Wrap each pepper in plastic wrap, then place them in a freezer bag. They can stay in the freezer for up to three months. When ready to eat, you can thaw them in the fridge overnight. This keeps their flavor and texture. Reheat your stuffed peppers in the oven for the best results. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warm. You can also microwave them for quicker reheating. Just be sure to cover them to avoid drying out. Yes, you can use brown rice instead of quinoa. Brown rice will add a nice, chewy texture. Make sure to adjust the cooking time. Brown rice takes longer to cook than quinoa. It usually needs about 45 to 50 minutes to become tender. So, plan ahead if you choose this option. You can add many spices to boost your stuffed peppers. Consider adding cumin for warmth. A pinch of red pepper flakes can add heat. You might also enjoy some garlic powder for extra depth. Fresh herbs like basil or mint can brighten up the dish, too. Feel free to get creative with your spice choices! Stuffed peppers can last up to four days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, consider freezing them. They freeze well for up to three months. Just thaw and reheat before serving for a quick meal. This blog covered how to make stuffed peppers, from ingredients to cooking tips. We explored key ingredients like quinoa and optional add-ins. I shared step-by-step instructions to help you achieve tasty results. You learned about substitutions and storage for your leftovers. These stuffed peppers are easy and fun to make. With all the variations, you can keep it fresh each time. Enjoy making this healthy dish that fits your taste!

Mediterranean Stuffed Peppers

Delicious bell peppers stuffed with quinoa, chickpeas, and Mediterranean flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 2 Kalamata olives, sliced
  • 1 2 feta cheese, crumbled
  • 1 4 fresh parsley, chopped
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil and set aside.
  • In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  • In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, Kalamata olives, feta cheese, parsley, oregano, smoked paprika, and a drizzle of olive oil. Season with salt and pepper to taste.
  • Carefully stuff each bell pepper with the quinoa mixture, pressing down lightly to pack it in.
  • Place the stuffed peppers upright in a baking dish. If desired, pour a small amount of vegetable broth in the bottom of the dish to keep the peppers moist.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly golden.
  • Remove from the oven and let cool slightly before serving.

Notes

Serve the stuffed peppers on a platter garnished with extra parsley and a drizzle of olive oil. You can add a side of tzatziki or a simple green salad for a refreshing touch.
Keyword quinoa, stuffed peppers, vegetarian

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating