Description
Colorful bell peppers stuffed with quinoa, vegetables, and Mediterranean flavors.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Cut tops off peppers and remove seeds.
- Cook quinoa in vegetable broth according to package directions.
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic until soft.
- Add zucchini and cook for 3 minutes.
- Combine cooked quinoa, sautéed vegetables, tomatoes, feta, parsley, oregano, salt, and pepper.
- Spoon mixture into peppers.
- Place peppers upright in baking dish.
- Bake for 25-30 minutes until peppers soften.
Notes
- Use any color bell peppers.
- For vegan version, omit feta cheese.
- Leftovers keep well refrigerated for 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 8g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Mediterranean Quinoa Stuffed Peppers recipe healthy vegetarian