Mediterranean Diet Classic Stuffed Bell Peppers

Bring the vibrant flavors of the Mediterranean to your table with these Mediterranean Diet Classic Stuffed Bell Peppers. Packed with nutritious ingredients like protein-rich quinoa, hearty chickpeas, and colorful veggies such as zucchini and cherry tomatoes, this wholesome dish delivers on both taste and health. A medley of fresh herbs—parsley, basil, and oregano—infuses the filling with fragrant, earthy notes, while crumbled feta cheese adds a creamy, tangy touch. Finished with a sprinkle of toasted pine nuts for crunch and a bright squeeze of lemon for zest, these stuffed peppers are baked to perfection, creating a tender, flavorful entrée. Perfect for meal prep, family dinners, or as a show-stopping addition to your Mediterranean-inspired feast!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 medium bell peppers
• 2 tablespoons olive oil
• 1 small red onion, diced
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup cooked quinoa
• 1 cup canned chickpeas, drained and rinsed
• 0.5 cup feta cheese, crumbled
• 0.25 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 lemon lemon, juiced
• 2 tablespoons pine nuts, toasted

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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

Step 3

In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the diced red onion until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and diced zucchini to the skillet, cooking for an additional 3 minutes until the zucchini is softened.

Step 5

Stir in the cherry tomatoes, cooked quinoa, and chickpeas, heating through for about 3 minutes.

Step 6

Remove the skillet from the heat and stir in the crumbled feta cheese, chopped parsley, chopped basil, oregano, salt, black pepper, and lemon juice to combine.

Step 7

Drizzle the remaining tablespoon of olive oil over the bottom of a baking dish.

Step 8

Stuff each bell pepper with the quinoa vegetable mixture and place them upright in the prepared baking dish.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 35 minutes.

Step 10

Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.

Step 11

Once done, remove from the oven and let cool slightly. Sprinkle toasted pine nuts over the stuffed peppers before serving.

Nutrition Facts

Serving size	(1733.8g)

Amount per serving	% Daily Value*
Calories	1441.9

Total Fat 75.7g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 100mg	0%
Sodium 3395.1mg	0%
Total Carbohydrate 149.9g	0%
Dietary Fiber 34.8g	0%
Total Sugars 42.1g
Protein 54.0g	0%

Vitamin D 0IU	0%
Calcium 977.3mg	0%
Iron 17.1mg	0%
Potassium 3683.5mg	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: 45.5%

Protein: 14.4%

Carbs: 40.1%