Low Fat Mediterranean Stuffed Bell Peppers

Transform your weeknight dinners with these vibrant and guilt-free Low Fat Mediterranean Stuffed Bell Peppers—a healthy twist on a classic favorite! Packed with fluffy quinoa, sautéed zucchini, sweet cherry tomatoes, and nutrient-dense spinach, these bell peppers are bursting with Mediterranean flavors. A touch of creamy feta cheese, tangy kalamata olives, and a zesty hint of lemon juice bring the filling to life, all while keeping it light and low in fat. Seasoned with aromatic oregano and basil, then roasted to tender perfection, this dish is as wholesome as it is delicious. Perfect for meal prep or a colorful centerpiece for your next dinner, these stuffed peppers are a satisfying, vegetarian-friendly option you’ll love.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium bell peppers
• 1 cup quinoa
• 2 cups water
• 0.5 cup red onion
• 1 cup cherry tomatoes
• 1 medium zucchini
• 2 cups spinach
• 0.5 cup feta cheese
• 0.25 cup kalamata olives
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cloves garlic cloves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed.

Step 3

While the quinoa is cooking, prepare the vegetables. Dice the red onion, chop the cherry tomatoes in half, dice the zucchini, and roughly chop the spinach.

Step 4

Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Arrange them upright in a baking dish.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the red onion and cook until it becomes translucent, about 4 minutes.

Step 6

Add the zucchini to the skillet and cook for an additional 3 minutes, until it begins to soften.

Step 7

Stir in the garlic cloves, diced and spinach, and cook until the spinach is wilted, about 2 minutes.

Step 8

In a large mixing bowl, combine the cooked quinoa, cooked vegetables, cherry tomatoes, feta cheese, and kalamata olives.

Step 9

Stir in the lemon juice, dried oregano, dried basil, salt, and black pepper. Mix well to ensure everything is evenly combined.

Step 10

Spoon the quinoa and vegetable mixture into each of the prepared bell peppers, packing the filling tightly.

Step 11

Place the tops of the peppers back on (optional for decoration) and transfer the baking dish to the preheated oven.

Step 12

Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.

Step 13

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1922.0g)

Amount per serving	% Daily Value*
Calories	1306.1

Total Fat 58.4g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 66.8mg	0%
Sodium 6042.6mg	0%
Total Carbohydrate 155.2g	0%
Dietary Fiber 18.2g	0%
Total Sugars 38.0g
Protein 44.6g	0%

Vitamin D 12IU	0%
Calcium 647.1mg	0%
Iron 11.6mg	0%
Potassium 2486.6mg	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: 39.7%

Protein: 13.5%

Carbs: 46.9%