Mediterranean Stuffed Bell Peppers with Quinoa and Feta
Colorful bell peppers stuffed with a flavorful mixture of quinoa, sun-dried tomatoes, Kalamata olives, feta cheese, and fresh herbs, baked to perfection for a healthy Mediterranean lunch.
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse the quinoa under cold water until water runs clear.
- 3
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 4
While quinoa cooks, prepare the bell peppers by cutting off the tops and removing seeds and membranes. Set aside.
- 5
In a large bowl, combine cooked quinoa, chopped sun-dried tomatoes, sliced Kalamata olives, crumbled feta, finely chopped red onion, minced garlic, chopped fresh parsley, olive oil, lemon juice, dried oregano, salt, and black pepper. Mix well.
- 6
Stuff each bell pepper with the quinoa mixture, pressing gently to fill completely.
- 7
Place stuffed peppers upright in a baking dish and cover loosely with foil.
- 8
Bake in the preheated oven for 25 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops lightly browned.
- 9
Remove from oven and let cool slightly before serving.
Tips from the chef
Use a mix of different colored bell peppers for an attractive presentation.
If sun-dried tomatoes are not packed in oil, soak them in warm water for 10 minutes before chopping to soften.
This dish can be prepared a day ahead and reheated, flavors improve as they meld.
Add toasted pine nuts or walnuts to the filling for extra crunch and nutrition.
Leftover filling can be used as a Mediterranean quinoa salad base.