Save Colorful bell peppers filled with a vibrant Mediterranean-inspired mixture of grains, vegetables, herbs, and cheese, baked to perfection for a healthy and satisfying meal.
This recipe combines fresh vegetables and flavorful herbs for a delicious family-friendly dish I love making on weekends.
Ingredients
- Peppers: 4 large bell peppers (red, yellow, or orange) tops sliced off seeds removed
- Filling: 1 tablespoon olive oil 1 small red onion finely chopped 2 cloves garlic minced 1 small zucchini diced 1 cup cherry tomatoes quartered 1 cup cooked quinoa or rice (for gluten-free use quinoa or certified GF rice) 1/2 cup Kalamata olives pitted and sliced 1/2 cup crumbled feta cheese 1/4 cup sun-dried tomatoes finely chopped 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh mint 1 teaspoon dried oregano Salt and freshly ground black pepper to taste
- Topping: 1/4 cup grated Parmesan or extra feta cheese 2 tablespoons pine nuts (optional)
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C) Lightly grease a baking dish large enough to hold the peppers upright
- Step 2:
- Prepare the bell peppers by slicing off the tops and removing the seeds and membranes Place them cut-side up in the baking dish
- Step 3:
- Heat olive oil in a skillet over medium heat Add the onion and sauté for 34 minutes until softened Add the garlic and zucchini cook for another 3 minutes
- Step 4:
- Stir in the cherry tomatoes and cook for 2 minutes until slightly softened Remove from heat
- Step 5:
- In a large bowl combine the sautéed vegetables cooked quinoa (or rice) olives feta sun-dried tomatoes parsley mint oregano salt and pepper Mix until well combined
- Step 6:
- Spoon the filling evenly into each pepper packing gently Sprinkle with Parmesan or extra feta and pine nuts if using
- Step 7:
- Pour a few tablespoons of water into the base of the baking dish Cover with foil and bake for 30 minutes
- Step 8:
- Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops slightly golden
- Step 9:
- Let cool for 5 minutes before serving
Save This dish always brings my family together around the table for a warm and hearty meal.
Notes
For a vegan version use vegan feta or omit the cheese Add cooked ground lamb or chicken for a non-vegetarian option Substitute cooked bulgur for quinoa or rice if gluten is not a concern Serve with a side of tzatziki or a crisp green salad
Required Tools
Sharp knife Cutting board Large skillet Mixing bowl Baking dish Aluminum foil
Nutritional Information
Calories 320 Total Fat 17 g Carbohydrates 32 g Protein 10 g
Save Enjoy these vibrant stuffed peppers fresh from the oven for the best taste and texture.
Recipe FAQs
- → Can I use a different grain instead of quinoa?
Yes, rice or bulgur can be used as alternatives depending on dietary preferences and gluten considerations.
- → How can I make this dish vegan-friendly?
Substitute the feta and Parmesan cheeses with vegan cheese alternatives or omit them entirely for a plant-based version.
- → What herbs complement the stuffed peppers best?
Fresh parsley, mint, and dried oregano provide a balanced Mediterranean herb flavor to the filling.
- → Is it necessary to add pine nuts on top?
No, pine nuts are optional but add a nice texture and subtle nutty flavor when toasted on top.
- → How do I ensure the peppers cook evenly?
Place peppers upright in a greased baking dish, cover with foil during initial baking, and add a bit of water to maintain moisture.