Mediterranean Quinoa-Stuffed Bell Peppers
Vibrant bell peppers filled with a nutritious mix of quinoa, chickpeas, fresh herbs, and feta cheese, baked until tender. A perfectly balanced and flavorful vegetarian meal.
1720 calories
$3 per serving
$45 min
4 servings
vegetarian, any cuisine
Ingredients
- 4 large bell peppers (mixed colors)
- 150g quinoa
- 400g can of chickpeas, rinsed and drained
- 100g feta cheese, crumbled
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lemon, for juice and zest
- 1 teaspoon dried oregano
- 1 small bunch fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Cook the quinoa according to package instructions.
- 2.Slice the bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut-side up in a baking dish.
- 3.In a large bowl, combine the cooked quinoa, chickpeas, chopped red onion, minced garlic, crumbled feta, most of the parsley, and oregano.
- 4.Drizzle with olive oil and the juice and zest of the lemon. Season with salt and pepper, and mix everything together until well combined.
- 5.Spoon the filling evenly into each bell pepper half. Pour about 60ml of water into the bottom of the baking dish to help steam the peppers.
- 6.Bake for 25-30 minutes, until the peppers are tender and the top of the filling is lightly golden.
- 7.Garnish with the remaining fresh parsley before serving.
Nutrition Information
48g
fat
240g
carbs
52g
fiber
72g
protein
Why this recipe
This recipe is a powerhouse of balanced nutrition. Bell peppers provide vitamins A and C, while quinoa and chickpeas offer plant-based protein and fiber for sustained energy and digestive health, making it a wholesome and satisfying meal.