Mediterranean Stuffed Peppers Recipe

If you’re looking for a vibrant and healthy dish that brings together the flavors of the Mediterranean, look no further than Mediterranean stuffed peppers. This delightful recipe not only captivates with its colorful presentation but also satisfies the palate with a medley of nutritious ingredients. Perfect for a weeknight dinner or a potluck gathering, these stuffed peppers are sure to impress your family and friends.

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 cup cooked quinoa or couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Start by preparing the bell peppers. Cut the tops off and remove the seeds and membranes. Set them aside.
3. In a large mixing bowl, combine the cooked quinoa (or couscous), chickpeas, cherry tomatoes, red onion, feta cheese, and olives.
4. Drizzle in the olive oil, add the dried oregano, lemon juice, salt, and pepper. Mix well until all ingredients are coated.
5. Carefully fill each bell pepper with the mixture and place them upright in a baking dish. You may need to add a splash of water to the bottom of the dish to prevent burning.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and slightly charred.
7. Let them cool for a few minutes before serving, and enjoy your healthy Mediterranean culinary creation!

Mediterranean stuffed peppers are not only tasty but also packed with protein and fiber, making them a wholesome meal choice. Feel free to customize the stuffing with your favorite vegetables or proteins to suit your taste. This dish pairs wonderfully with a simple green salad or a refreshing tzatziki sauce. Try this recipe, and bring a touch of Mediterranean flair to your dinner table!

Ingredients:
4 large bell peppers (red, yellow, or green), 1 cup cooked quinoa or couscous, 1 can (15 oz) chickpeas, drained and rinsed, 1 cup cherry tomatoes, halved, 1 small red onion, diced, 1/2 cup feta cheese, crumbled, 1/4 cup Kalamata olives, sliced, 2 tablespoons olive oil, 1 teaspoon dried oregano, Juice of 1 lemon, Salt and pepper to taste

Tags:
Mediterranean food, Stuffed peppers, Vegetarian recipes, Quinoa recipes, Chickpea recipes, Healthy recipes, Dinner recipes, Mediterranean diet, Side dishes, Potluck recipes, Bell peppers, Feta cheese, Kalamata olives, Oven recipes