Description
Stuffed bell peppers filled with a savory mixture of quinoa and feta cheese, perfect for a healthy and delicious meal.
Ingredients
Scale
- 4 large bell peppers
- 200g feta cheese, crumbled
- 1 cup cooked quinoa
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 180°C (350°F).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onions and garlic, sautéing until soft and translucent.
- Stir in the cooked quinoa, diced tomatoes, oregano, paprika, salt, and pepper. Mix well and cook for about 5 minutes.
- Remove the skillet from heat and gently fold in the crumbled feta cheese.
- Stuff each bell pepper with the quinoa and feta mixture, pressing down slightly to pack it in.
- Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
- Remove the foil and bake for an additional 10 minutes for a slightly charred top.
- Once done, remove from the oven, garnish with fresh parsley, and serve warm.
Notes
- Feel free to add other vegetables or spices to customize the filling.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15
- Cook Time: 40
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg