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To make Mediterranean stuffed peppers, gather these simple ingredients: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup canned chickpeas, rinsed and drained - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - ½ cup Kalamata olives, sliced - 1 teaspoon dried oregano - 1 teaspoon ground cumin - ½ teaspoon salt - ½ teaspoon black pepper - ½ cup feta cheese, crumbled - Fresh parsley, chopped (for garnish) You can swap ingredients based on your taste or what you have. Here are some ideas: - Quinoa: Use rice or couscous instead. - Chickpeas: Black beans or lentils work well. - Kalamata olives: Use green olives or skip them if you prefer. - Feta cheese: Try goat cheese or omit it for a dairy-free dish. - Vegetable broth: Water can replace broth, but it may lack flavor. Fresh ingredients make a big difference. Here’s how to pick the best: - Bell Peppers: Look for firm, shiny skin. Avoid any soft spots or wrinkles. - Cherry Tomatoes: Choose vibrant, plump tomatoes with no blemishes. - Onion: Pick onions that feel heavy for their size and have dry, papery skin. - Garlic: Look for firm bulbs with no sprouts. Fresh garlic has a strong scent. - Olives: Choose olives packed in brine for the best taste. With these tips, you’ll create a tasty dish that shines with fresh flavors. {{ingredient_image_1}} First, grab your bell peppers. You can use any color you like. Slice the tops off each pepper. Make sure to remove the seeds and membranes inside. This helps the filling fit well. Lightly brush the outside of the peppers with olive oil. This adds flavor and helps them roast nicely. Place the peppers upright in a baking dish. They are now ready for the stuffing! Next, let’s cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Once it’s bubbling, add the rinsed quinoa. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. This allows the quinoa to soak up the broth. When the liquid disappears, fluff it with a fork. Set it aside to cool. Now, we’ll sauté the vegetables. Heat a splash of olive oil in a skillet over medium heat. Add the chopped red onion and minced garlic. Sauté them for about 3 to 4 minutes. You want them to soften and smell great. Next, toss in the halved cherry tomatoes, chickpeas, and olives. Don’t forget the oregano, cumin, salt, and pepper! Cook this mix for another 3 to 4 minutes until everything is warm. This blend of flavors is key to our dish. To bake stuffed peppers just right, start with the right oven temp. Preheat your oven to 375°F (190°C). This temp helps the peppers cook evenly. Make sure to cover the baking dish with foil for the first part of baking. This keeps moisture in and helps the peppers soften. After 25 minutes, remove the foil. Let the tops get a bit golden. Bake for another 10-15 minutes. You want them tender and slightly charred. One common mistake is not cooking the quinoa fully. Make sure the quinoa is fluffy before mixing it with the veggies. Another mistake is overstuffing the peppers. Pack the filling lightly so it doesn't burst. Also, don’t forget to season! Salt and pepper are key to bringing out flavor. Lastly, remember to let the peppers cool a bit before serving. This helps the flavors settle. When serving, a bright platter makes your dish pop. Drizzle some olive oil over the peppers for shine. Top with fresh parsley for a nice touch. You can also pair them with a simple salad or crusty bread. This adds a nice crunch and balances the meal. For extra flavor, serve with a lemon wedge. A squeeze of lemon brightens the dish! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also enhances the flavor profile of your dish. Cook Quinoa Perfectly: Rinse quinoa thoroughly before cooking to remove its natural bitterness. Cooking it in vegetable broth instead of water adds extra flavor. Feta Cheese Alternatives: If you're looking for a dairy-free option, try using crumbled tofu or a vegan feta substitute to maintain creaminess without dairy. Make Ahead: These stuffed peppers can be prepared in advance. Assemble them, cover tightly, and refrigerate until ready to bake for a quick weeknight meal. {{image_2}} You can easily make this recipe vegetarian or vegan. To do this, just skip the feta cheese. You can add a handful of nuts or seeds for a tasty crunch. Try sunflower seeds or pine nuts for added texture. For a vegan version, use vegetable broth and keep all other ingredients as is. They taste great and still look good on the plate! Feel free to switch up the filling. You can use brown rice or couscous instead of quinoa. If you want a protein boost, add lentils or black beans. For a twist, mix in roasted vegetables like zucchini or eggplant. Each change brings a new flavor and texture. You can even make a Mediterranean-style filling with spinach and artichokes. Want to add some heat? You can include red pepper flakes to the mix. Start with a small pinch, then add more if you like it spicier. You can also use fresh jalapeños for a fresh kick. If you prefer mild flavors, simply skip the spicy additions. The key is to make it fit your taste! To keep your leftover stuffed peppers fresh, let them cool first. Place them in an airtight container. You can store them in the fridge for up to three days. Layer the peppers carefully so they do not get squished. Remember to separate them with parchment paper if needed. This keeps the flavors intact. When you’re ready to enjoy the leftovers, reheating 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. Bake for about 15 to 20 minutes. If using a microwave, put a pepper on a plate. Heat it for one to two minutes. Always check if it’s warm inside before eating. Freezing stuffed peppers is a great way to save them. First, let the peppers cool down completely. Wrap each pepper in plastic wrap and place them in a freezer bag. Squeeze out the air to avoid freezer burn. You can freeze them for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Then, reheat as mentioned above. Enjoy your delicious stuffed peppers later! Yes, you can make Mediterranean stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Store them in the fridge for up to 24 hours before baking. When ready, simply bake them as directed. This saves you time on busy days. If you need a substitute for quinoa, try using rice, farro, or couscous. Each option brings a different texture and flavor. Just make sure to adjust the cooking time based on what you choose. You want it to cook fully before you stuff the peppers. Peppers are fully cooked when they are tender and slightly charred. You should be able to pierce them easily with a fork. The filling should be hot all the way through. If you see them turning a little golden, that’s a great sign! You learned about the ingredients, cooking steps, and tips for making stuffed peppers. Remember to choose fresh ingredients and avoid common mistakes. Vary fillings and spice levels to match your taste. Proper storage lets you enjoy leftovers later. Mediterranean stuffed peppers are simple but full of flavor. Enjoy your cooking journey, and have fun with every bite!

Mediterranean Stuffed Peppers

Delicious bell peppers filled with a savory mixture of quinoa, chickpeas, and feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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 cup canned chickpeas, rinsed and drained
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup feta cheese, crumbled
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice 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 upright in a baking dish.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
  • In a skillet over medium heat, add a splash of olive oil. Sauté the chopped red onion and minced garlic for about 3-4 minutes or until softened.
  • Add the halved cherry tomatoes, chickpeas, olives, oregano, cumin, salt, and pepper to the skillet. Cook for another 3-4 minutes until heated through.
  • In a large bowl, combine the cooked quinoa with the sautéed vegetable mixture. Gently fold in the crumbled feta cheese.
  • Spoon the quinoa mixture evenly into each of the prepared bell peppers, packing it in lightly.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.
  • Once baked, let cool for a few minutes before garnishing with fresh parsley.

Notes

Serve the stuffed peppers on a large platter, drizzled with a bit of olive oil and topped with extra parsley for a vibrant look.
Keyword quinoa, stuffed peppers, vegetarian