Mediterranean Quinoa Stuffed Peppers
These vibrant bell peppers are filled with a savory mixture of quinoa, cherry tomatoes, and feta, delivering a satisfying and flavorful vegetarian meal.
15 min
Prep
30 min
Cook
4
Serves
330
Calories
Macros · per serving
10g protein
45g carbs
14g fat
Ingredients
For 4 servings
- 4 bell pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 yellow onion
- 3 cloves garlic
- 1 cup cherry tomato
- 1 cup feta cheese
- 1/4 cup fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and liquid is absorbed. Fluff with a fork.
- 3
While quinoa is cooking, cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
- 4
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
- 5
Add halved cherry tomatoes to the skillet and cook for another 3 minutes.
- 6
Combine cooked quinoa, sautéed vegetables, crumbled feta cheese, chopped parsley, lemon juice, salt, and black pepper in a large bowl. Mix thoroughly.
- 7
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack.
- 8
Place the stuffed peppers in the oven and bake for 20 minutes, until the peppers are tender.
- 9
Serve warm, garnished with additional parsley if desired.
Cook it this week.
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