Dairy-Free Mediterranean Stuffed Bell Peppers

Bright, flavorful, and completely dairy-free, these Mediterranean Stuffed Bell Peppers are a wholesome twist on a classic favorite, packed with vibrant plant-based ingredients. Tender roasted bell peppers serve as the perfect vessel for a filling of fluffy quinoa infused with the tangy richness of Kalamata olives, juicy cherry tomatoes, and fresh spinach. Enhanced with aromatic garlic, lemon juice, and a sprinkle of dried oregano, this dish delivers bold Mediterranean flavors in every bite. Topped with fresh parsley and the optional crunch of toasted pine nuts, these peppers are not only healthy but also visually stunning. Perfect as a standalone vegan entrée or a side dish, this recipe is ideal for those seeking a gluten-free and dairy-free dinner packed with nutrients and Mediterranean flair.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 Bell peppers
• 1 cup Quinoa
• 2 cups Water or vegetable broth
• 2 tablespoons Olive oil
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 1 cup Cherry tomatoes, halved
• 0.5 cup Kalamata olives, pitted and sliced
• 0.5 cup Cucumber, diced
• 1 cup Spinach, chopped
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Pine nuts, optional

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.

Step 3

In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add 1 cup of quinoa, reduce the heat to low, cover, and cook for 15 minutes until the quinoa is fluffy and all the liquid is absorbed.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 5

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Step 6

Stir in the cherry tomatoes, Kalamata olives, and chopped spinach, cooking for about 2-3 minutes until the spinach wilts slightly.

Step 7

Remove the skillet from heat and add the cooked quinoa, diced cucumber, lemon juice, dried oregano, salt, and black pepper, mixing everything thoroughly.

Step 8

Place the hollowed bell peppers in a baking dish and fill each with the quinoa mixture.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 10

After 25 minutes, remove the foil, sprinkle the top with chopped fresh parsley and pine nuts (if using), and return to the oven for an additional 5 minutes.

Step 11

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1969.8g)

Amount per serving	% Daily Value*
Calories	1520.8

Total Fat 85.2g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6393.0mg	0%
Total Carbohydrate 162.5g	0%
Dietary Fiber 24.6g	0%
Total Sugars 31.2g
Protein 41.9g	0%

Vitamin D 0IU	0%
Calcium 443.1mg	0%
Iron 17.7mg	0%
Potassium 3269.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 10.6%

Carbs: 41.0%