Description
Delicious Mediterranean stuffed peppers filled with quinoa, chickpeas, and vibrant vegetables, perfect for a healthy meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup feta cheese, crumbled (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Combine quinoa and vegetable broth in a saucepan and bring to a boil, then simmer for about 15 minutes.
- Sauté zucchini in olive oil for 3-4 minutes. Stir in chickpeas, cherry tomatoes, oregano, garlic powder, cumin, salt, and pepper, and cook for an additional 5 minutes.
- Mix the cooked quinoa with the sautéed vegetables and fold in feta cheese if using.
- Cut the tops off the peppers and remove the seeds. Fill each pepper with the quinoa mixture.
- Bake covered with foil for 25 minutes, then remove foil for last 5 minutes.
- Garnish with fresh parsley and serve.
Notes
Can be made vegan by omitting feta. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg