stuffed peppers
Stuffed peppers are practical and tasty. Learn how to prepare this healthy recipe for a light, colorful and filling meal today!
Ingredients
Method
- Preheat your oven to 190°C (375°F). Prepare a baking dish by lightly greasing it with olive oil.
- Slice off the tops of the bell peppers and carefully remove the seeds and membranes. Set aside.
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 12 minutes or until water is absorbed and quinoa is cooked. Fluff with a fork and set aside.
- Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, then add garlic and cook for 1 minute. Stir in grated carrot and cook until softened.
- Add cherry tomatoes to the pan, cooking for 2-3 minutes until slightly softened.
- In a large bowl, mix the cooked quinoa, sautéed vegetables, shredded chicken (if using), crumbled feta cheese, parsley, black pepper, salt, and paprika until well combined.
- Fill each bell pepper with the quinoa mixture and place upright in the prepared baking dish. Cover with foil.
- Bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly golden.
- Garnish with fresh parsley and serve hot.
Notes
Stuffed peppers have earned their place as a worldwide favorite thanks to their versatility and the endless combinations you can try. This colorful and hearty dish brings together wholesome grains, protein, and vegetables—all in a single, vibrant pepper shell. It’s perfect for weeknight dinners, family gatherings, or when you want to prep a healthy meal in advance.
Tips to Perfect Your Stuffed Peppers
- Choose peppers of similar size so they bake evenly. Any color works, but red and yellow tend to be sweeter and milder.
- Don't overcook the peppers. Slightly underbaking keeps the peppers firm enough to hold their filling but pleasantly tender when eaten.
- Substitutions are easy: Swap quinoa for rice, bulgur, or couscous. For a vegetarian version, just leave out the chicken or substitute with black beans, lentils, or additional vegetables like zucchini or mushrooms.
- Add moisture to your filling by drizzling a tablespoon of tomato sauce into each pepper before baking—this prevents dryness and bumps up the flavor.
Techniques for the Best Results
- Sauté your vegetables before mixing with the grains. This boosts their flavor and helps remove excess moisture so the filling doesn't get soggy.
- Don't skip the resting time after baking—let the stuffed peppers cool for about 5 minutes before serving. They’ll hold their shape better, and the filling flavors will meld.
Serving & Varying Your Stuffed Peppers
- Serve alongside a crisp green salad or a simple yogurt sauce with garlic and herbs for a refreshing contrast.
- Try topping your peppers with extra feta or even a sprinkle of grated parmesan right after baking for extra savoriness.
- Get creative! Use different proteins or even add cooked ground meat, tofu, or your favorite cheese blend.
