stuffed peppers
Stuffed peppers with Mediterranean flair—colorful, flavorful, and light. Try this quick recipe for a healthy, delicious weeknight dinner!
Ingredients
Method
- Preheat the oven to 190°C (375°F).
- Cut the tops off the bell peppers and remove seeds and membranes carefully. Place them upright in a baking dish.
- In a medium bowl, mix cooked quinoa, chopped cherry tomatoes, red onion, zucchini, feta cheese, parsley, oregano, olive oil, salt and black pepper until well combined.
- Stuff the bell peppers with the filling mixture, pressing gently to compact.
- Drizzle a little olive oil over the stuffed peppers.
- Cover loosely with foil and bake for 30 minutes.
- Uncover and bake for another 10-15 minutes, until the peppers are tender and the tops are slightly golden.
- Remove from the oven and let cool for 5 minutes. Garnish with extra fresh parsley before serving.
Notes
Stuffed peppers are a true dinner classic! This Mediterranean-inspired version not only brings vibrant colors to your table, but also showcases how versatile and nutritious these peppers can be. They’re a fantastic way to incorporate more vegetables, grains, and healthy fats into your routine, making them perfect for both busy weeknights and relaxed weekend meals.
Practical Tips for Perfect Stuffed Peppers
- Avoid soggy peppers: For a firmer texture, you can pre-bake your peppers for 10 minutes before adding the filling. This helps them stay upright and maintains their shape.
- Ingredient swaps: Use brown rice, couscous, or even cauliflower rice instead of quinoa. For a vegan twist, swap feta for a plant-based cheese or a few tablespoons of nutritional yeast.
- Herb boost: Mix in fresh mint or basil for extra aroma and freshness, or add a pinch of smoked paprika to bring a subtle smokiness.
