Mediterranean Quinoa and Feta Stuffed Peppers
Mediterranean Quinoa and Feta Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups cooked quinoa
- 1 can canned chickpeas, 15 ounce, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup vegetable broth
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
⏱️ 5 min•🌡️ 375
- 2
Place the halved bell peppers cut-side up in the prepared baking dish. Drizzle lightly with olive oil and sprinkle with a pinch of salt and pepper. Bake for 10 minutes to slightly soften them.
⏱️ 10 min•🌡️ 375
- 3
While the peppers are pre-baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 4
Add the minced garlic to the skillet and cook for another minute until fragrant.
⏱️ 1 min
- 5
Remove the skillet from the heat. Stir in the cooked quinoa, rinsed chickpeas, halved cherry tomatoes, crumbled feta cheese, chopped fresh spinach, chopped fresh parsley, lemon juice, dried oregano, salt, and black pepper. Mix well to combine.
⏱️ 5 min
- 6
Carefully remove the pre-baked bell peppers from the oven. Evenly spoon the quinoa and feta mixture into each bell pepper half, mounding it slightly.
⏱️ 5 min
- 7
Pour the vegetable broth into the bottom of the baking dish around the stuffed peppers. This will help keep the peppers moist and prevent the filling from drying out.
⏱️ 1 min
- 8
Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top.
⏱️ 25 min•🌡️ 375
- 9
Serve hot and enjoy your easy Mediterranean stuffed peppers!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Quinoa and Feta Stuffed Peppers
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups cooked quinoa
- 1 can canned chickpeas, 15 ounce, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup vegetable broth
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
⏱️ 5 min•🌡️ 375 - 2
Place the halved bell peppers cut-side up in the prepared baking dish. Drizzle lightly with olive oil and sprinkle with a pinch of salt and pepper. Bake for 10 minutes to slightly soften them.
⏱️ 10 min•🌡️ 375 - 3
While the peppers are pre-baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 4
Add the minced garlic to the skillet and cook for another minute until fragrant.
⏱️ 1 min - 5
Remove the skillet from the heat. Stir in the cooked quinoa, rinsed chickpeas, halved cherry tomatoes, crumbled feta cheese, chopped fresh spinach, chopped fresh parsley, lemon juice, dried oregano, salt, and black pepper. Mix well to combine.
⏱️ 5 min - 6
Carefully remove the pre-baked bell peppers from the oven. Evenly spoon the quinoa and feta mixture into each bell pepper half, mounding it slightly.
⏱️ 5 min - 7
Pour the vegetable broth into the bottom of the baking dish around the stuffed peppers. This will help keep the peppers moist and prevent the filling from drying out.
⏱️ 1 min - 8
Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top.
⏱️ 25 min•🌡️ 375 - 9
Serve hot and enjoy your easy Mediterranean stuffed peppers!
⏱️ 3 min