Mediterranean Stuffed Bell Peppers are a wholesome and flavorful dish filled with a nutritious blend of quinoa (or rice), chickpeas, fresh vegetables, and aromatic herbs. These vibrant peppers are baked to perfection and topped with creamy feta cheese for a delicious balance of textures and flavors. They are vegetarian, gluten-free, and packed with protein, fiber, and Mediterranean spices. Serve them as a main dish or a side with grilled meats or fish.
Ingredients
For the Stuffed Peppers
4 large bell peppers (red, yellow, or orange)
1 cup cooked quinoa (or brown rice)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, diced
½ cup cucumber, finely diced
½ cup red onion, finely chopped
2 cloves garlic, minced
½ cup crumbled feta cheese (optional, for topping)
¼ cup Kalamata olives, chopped
¼ cup fresh parsley, chopped
2 tbsp fresh basil or oregano, chopped
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste
2 tbsp olive oil
1 tbsp lemon juice
For Garnish (Optional)
Extra feta cheese
A drizzle of tzatziki sauce or plain Greek yogurt
Lemon wedges
Instructions
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1. Prep the Peppers
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Lightly brush the inside of the peppers with olive oil and place them in a baking dish.
2. Make the Filling
4. In a large skillet, heat 1 tbsp olive oil over medium heat.
5. Add red onion and garlic; saute for 2 minutes until fragrant.
6. Stir in cherry tomatoes, chickpeas, quinoa (or rice), olives, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 3 minutes.
7. Remove from heat and stir in cucumber, parsley, basil, and lemon juice.
3. Stuff & Bake
8. Spoon the mixture evenly into the prepared bell peppers.
9. Sprinkle with crumbled feta cheese (if using).
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake uncovered for another 10 minutes until the peppers are tender.
4. Serve & Garnish
12. Let the peppers cool for a few minutes before serving.
13. Garnish with extra feta, tzatziki, or a squeeze of fresh lemon.
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