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Embark on a culinary journey with Mediterranean Quinoa Stuffed Peppers, a dish that beautifully encapsulates the vibrant and varied flavors of the Mediterranean region. This recipe is not just a treat for the palate but also a feast for the eyes, featuring an array of colorful vegetables nestled in perfectly roasted bell peppers. The combination of protein-packed quinoa, hearty chickpeas, and a medley of fresh vegetables creates a nutritious and satisfying meal. Whether you're preparing a weeknight dinner or planning for a special gathering, these stuffed peppers are a fantastic choice for vegetarians and anyone eager to embrace healthier eating habits.

Mediterranean Quinoa Stuffed Peppers

Discover the vibrant flavors of Mediterranean cuisine with these Mediterranean Quinoa Stuffed Peppers. This colorful dish combines protein-packed quinoa, hearty chickpeas, and fresh vegetables, creating a nutritious meal ideal for both weeknight dinners and special gatherings. Embrace healthy eating without sacrificing taste as the smoky roasted peppers complement the hearty filling, making every bite a delightful experience. Perfect for anyone looking to enjoy wholesome plant-based meals!
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 medium red onion, finely chopped

1 cup baby spinach, chopped

1/2 cup Kalamata olives, pitted and chopped

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Prepare Peppers: While the quinoa is cooking, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Brush or drizzle a little olive oil on the outside of the peppers and place them upright in a baking dish.

        Make the Filling: In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, red onion, spinach, Kalamata olives, feta cheese, olive oil, oregano, cumin, garlic powder, salt, and pepper. Stir until well combined.

          Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, packing it down gently. If there is any leftover filling, you can place it around the peppers in the baking dish.

            Bake: Cover the baking dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly caramelized on top.

              Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Garnish with fresh parsley or basil before serving. Enjoy your delicious Mediterranean Quinoa Stuffed Peppers!

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings