Go Back
To make Mediterranean stuffed peppers, gather these simple ingredients: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste You can easily swap some ingredients if needed: - Use brown rice instead of quinoa for a different grain. - Any beans can replace chickpeas, like black beans or kidney beans. - Try using sun-dried tomatoes if you don’t have fresh ones. - Use goat cheese instead of feta for a creamier taste. - Fresh basil or mint can replace parsley for a unique twist. Each ingredient brings unique benefits to this dish: - Quinoa is high in protein and fiber, making it filling. - Chickpeas add plant-based protein and are rich in vitamins. - Bell peppers are packed with vitamins A and C, enhancing your health. - Olives offer healthy fats and a rich flavor that ties everything together. - Feta cheese adds calcium and a creamy texture to the filling. These ingredients not only taste great but also provide nutrition that fuels your day. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). While the oven warms, take your bell peppers and slice off the tops. Remove the seeds and ribs from inside. Make sure to keep the tops; you can use them later if you like! Place the bell peppers upright in a baking dish. This helps them hold their shape. In a medium saucepan, pour in 2 cups of vegetable broth and bring it to a boil. Add 1 cup of rinsed quinoa to the boiling broth. Cover the pot and turn down the heat to simmer. Cook the quinoa for 15 to 20 minutes until fluffy. Once cooked, transfer the quinoa to a large bowl. Now, mix in the filling ingredients. Add the drained chickpeas, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese. Toss in the chopped parsley, olive oil, oregano, garlic powder, and a pinch of salt and pepper. Stir everything until well combined. Take your bell peppers and stuff them with the quinoa mixture. Press down gently to pack the filling. This keeps the filling from falling out during cooking. Drizzle a little olive oil over the tops for added flavor. Cover the baking dish with aluminum foil. Bake the stuffed peppers in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue to bake for another 10 to 15 minutes. This will help the peppers get tender and slightly charred. Once done, take them out of the oven. Let them cool for a few minutes before serving. Enjoy your colorful and tasty Mediterranean stuffed peppers! To get tender peppers, start with fresh ones. Look for peppers that feel firm and heavy. When you bake them, cover the dish with foil for the first part of cooking. This keeps steam in. After 30 minutes, take off the foil. Bake them a bit longer to get a nice char. You want them soft but not mushy. To boost flavors, use good quality olive oil. Drizzle it on top before baking. You can also add spices like cumin or smoked paprika for a warm taste. Fresh herbs like basil or mint give a nice touch too. Try adding lemon zest for a bright flavor. Mix different cheeses, like goat cheese or mozzarella, for a twist. A big mistake is overcooking the quinoa. It should be fluffy, not mushy. Also, don’t skip the seasoning. Salt and pepper are key to bring out flavors. Be careful not to pack the filling too tight in the peppers. They need space to cook evenly. Lastly, remember to let them cool a bit before serving. Hot filling can burn your mouth! Pro Tips Choose Vibrant Peppers: Select bell peppers in various colors to create a visually appealing dish that enhances the Mediterranean theme. Quinoa Cooking Tip: Rinse quinoa thoroughly before cooking to remove its natural bitterness and achieve a fluffier texture. Customization Option: Feel free to add other Mediterranean ingredients, such as artichokes or spinach, to enhance the flavor and nutrition of your stuffing. Serving Suggestion: Serve with a side of tzatziki or a simple Greek salad for a complete and refreshing meal. {{image_2}} You can easily make this dish vegetarian or vegan. To go vegetarian, just skip the feta cheese or use a dairy-free alternative. If you want it vegan, the chickpeas and quinoa already fit the bill. Use vegan cheese, or simply add more veggies to enhance flavor. You can mix in spinach, zucchini, or mushrooms for a more filling meal. This way, you keep the same great taste while meeting your dietary needs. Feel free to customize your stuffed peppers! Here are some ideas to swap or add: - Swap quinoa for brown rice or couscous for a different texture. - Add black beans or lentils for extra protein. - Toss in some corn for sweetness and crunch. - Instead of cherry tomatoes, use sun-dried tomatoes for a rich flavor. - Try different olives, like green olives, for a new twist. These changes can take your stuffed peppers to a whole new level! You can stuff peppers with many different fillings. Consider these options: - Mediterranean Rice: Use rice with herbs, nuts, and raisins for a sweet and savory taste. - Meat Lover’s Mix: Ground beef or turkey adds a hearty touch. Cook it with onions and spices for more flavor. - Pasta Mix: Cook small pasta shapes, mix with marinara, and cheese for a fun twist. - Seafood Blend: Shrimp or crab meat can give your dish a fresh ocean flavor. Experimenting with different stuffings allows you to explore new flavors and textures! To keep your Mediterranean stuffed peppers fresh, let them cool first. Place them in an airtight container. Store them in the fridge if you plan to eat them within three days. If you have extra peppers, put them in the freezer for later. Use parchment paper to separate layers. This keeps them from sticking together. Reheating these stuffed peppers is simple. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warm. If using a microwave, place one pepper on a plate. Heat for 2-3 minutes, checking often. Freezing is a great option for extra stuffed peppers. After cooling, wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as possible. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. Yes, you can use many types of peppers. Bell peppers are popular because they have a sweet taste. You can also try poblano, Anaheim, or even jalapeño peppers. Each type gives a different flavor and spice level. Just pick peppers that are sturdy and can hold the filling well. You will know your stuffed peppers are done when they are soft. The edges should look slightly charred. You can poke them gently with a fork. If they feel tender, they are ready. The filling should also be hot throughout. I usually bake them for 30 minutes, then check for doneness. Many side dishes can enhance your meal. Here are some great options: - A fresh Greek salad with cucumbers and olives - Creamy tzatziki sauce for dipping - Roasted vegetables like zucchini or eggplant - A side of warm pita bread These sides complement the flavors of the stuffed peppers nicely and add variety to your meal. We explored the tasty world of stuffed peppers. First, we discussed key ingredients, including their benefits and possible swaps. Next, the step-by-step guide helped with preparation and cooking. I shared tips for perfect peppers, flavor boosts, and common errors to avoid. Variations offered ideas for different diets. Finally, we covered the best storage methods and answered common questions. Now, you can make great stuffed peppers that suit your taste. Enjoy experimenting with flavors and ingredients!

Mediterranean Stuffed Peppers

Delicious bell peppers stuffed with a flavorful quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish upright.
  • In a saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for about 15-20 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, olives, feta cheese, parsley, olive oil, oregano, garlic powder, salt, and pepper. Mix well to combine all ingredients.
  • Stuff the prepared bell peppers with the quinoa mixture, pressing down gently to pack them.
  • Drizzle a little olive oil over the tops of the stuffed peppers for extra flavor.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred on the edges.
  • Remove from the oven and allow to cool briefly before serving.

Notes

Serve the stuffed peppers on a vibrant platter garnished with extra parsley and a drizzle of olive oil for visual appeal. Enjoy warm!
Keyword Mediterranean, quinoa, stuffed peppers, vegetarian