Mediterranean Vegetarian Stuffed Bell Peppers
Mediterranean · Main Course · 55 min · 4 servings
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup canned chickpeas, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp extra‑virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 190°C (375°F).
- Slice the tops off the bell peppers and remove the seeds and membranes; set the tops aside for later if desired.
- Place the peppers upright in a baking dish; if they wobble, trim a thin slice off the bottom to level them.
- In a large bowl combine the cooked quinoa, chickpeas, diced tomatoes, feta, olives, red onion, garlic, olive oil, oregano, cumin, salt and pepper. Mix until well distributed.
- Spoon the filling mixture into each pepper, pressing gently to pack it tightly.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10‑12 minutes, or until the peppers are tender and the tops are lightly browned.
- Remove from oven, let rest 5 minutes, then garnish with chopped parsley and serve warm.
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