Mediterranean Stuffed Peppers
Delicious and colorful Mediterranean-inspired stuffed peppers filled with a flavorful mixture of rice, vegetables, and herbs, perfect for an easy dinner for four.
- Prep Time: 15 min
- Cook Time: 50 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 large bell peppers, any color
- ½ cup cooked quinoa or rice
- ½ can (15 oz) chickpeas, drained and rinsed
- ½ cup diced tomatoes
- ½ 1/2 cup chopped Kalamata olives
- ½ 1/2 cup crumbled feta cheese
- 1 cloves garlic, minced
- ½ small red onion, finely chopped
- 1 tbsp chopped fresh parsley
- ½ tsp dried oregano
- ½ Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, mix together cooked quinoa or rice, chickpeas, diced tomatoes, olives, feta cheese, garlic, red onion, parsley, oregano, salt, and pepper.
- Stuff the bell peppers with the mixture and place them in a baking dish.
- Drizzle olive oil over the stuffed peppers and cover the dish with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 20 minutes until the peppers are tender.
- Serve the Mediterranean stuffed peppers hot, garnished with additional parsley and feta cheese.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 12g |
| carbohydrates | 45g |
| fat | 18g |
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