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Flavorful Mediterranean Stuffed Bell Peppers with Feta

Mediterranean stuffed bell peppers - featured image
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A vibrant and satisfying Mediterranean stuffed bell peppers recipe featuring creamy feta, toasted pine nuts, and a nutty quinoa base. Perfect for a quick, healthy, and flavorful meal.

Ingredients

Scale
  • 4 large red or yellow bell peppers, tops cut off and seeds removed
  • 1 cup crumbled feta cheese
  • 1/3 cup pine nuts, toasted lightly
  • 1 cup cooked quinoa
  • 1 cup halved cherry tomatoes
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut off the tops of the bell peppers and carefully scoop out the seeds and membranes. Set the hollowed peppers aside and chop the tops (excluding the stem) to add to your filling later.
  3. In a dry skillet over medium heat, toast the pine nuts for 3-4 minutes, stirring frequently. Transfer to a plate to cool once toasted.
  4. Heat 1 tablespoon of olive oil in the skillet. Add the diced red onion, chopped pepper tops, and minced garlic. Cook for 5-6 minutes until softened and fragrant, stirring occasionally.
  5. In a mixing bowl, combine the cooked quinoa, sautéed veggies, cherry tomatoes, fresh herbs, toasted pine nuts, crumbled feta, lemon juice, and remaining olive oil. Season with salt and pepper to taste. Stir gently to keep some feta chunks intact.
  6. Spoon the filling generously into each hollowed pepper, pressing lightly to pack but not overstuff.
  7. Place the stuffed peppers upright in your baking dish. Add about 1/4 cup water to the bottom of the dish to keep them moist. Cover loosely with foil and bake for 30 minutes.
  8. Remove the foil and bake for another 10-15 minutes until the peppers are tender and the filling is heated through with a slight golden touch on top.
  9. Let the peppers cool for 5 minutes before serving.

Notes

Toast pine nuts carefully to avoid burning. Use a firmer feta or add it later if it melts too much. Do not overfill peppers to prevent spilling. If peppers are too firm after baking, cover and bake a few more minutes. For vegan version, substitute feta with marinated tofu or plant-based cheese.

Nutrition

Keywords: Mediterranean, stuffed bell peppers, feta, pine nuts, quinoa, healthy, easy recipe, vegetarian, gluten-free

Find it online: https://leilameals.com/flavorful-mediterranean-stuffed-bell-peppers-with-feta-easy-healthy-recipe/