Description
Stuffed peppers filled with Mediterranean flavors.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, chopped
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix quinoa, chickpeas, tomatoes, feta, olives, oregano, garlic powder, salt, and pepper.
- Drizzle olive oil over the mixture and stir well.
- Stuff the peppers with the quinoa mixture.
- Place the stuffed peppers in a baking dish.
- Bake for 30-35 minutes until peppers are tender.
Notes
- Use any color of bell peppers.
- Adjust spices to your taste.
- Leftovers can be stored in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Mediterranean Veggie Stuffed Peppers, stuffed peppers, vegetarian recipe