Mediterranean Diet Stuffed Red Pepper

Bright, wholesome, and brimming with Mediterranean flavors, this Mediterranean Diet Stuffed Red Pepper recipe is a vibrant, health-conscious dish perfect for any meal. Tender red bell peppers are stuffed with a savory quinoa filling featuring nutrient-packed zucchini, juicy cherry tomatoes, tangy kalamata olives, and creamy feta cheese. Seasoned with classic Mediterranean herbs like oregano and a dash of paprika, this recipe is a delicious and satisfying way to enjoy plant-forward cuisine with a protein-rich boost. Quick to prep and baked to perfection, these stuffed peppers are an excellent choice for a hearty dinner, meal prep, or as a show-stopping centerpiece for gatherings. Serve warm and garnish with fresh parsley for simple, stunning presentation!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole red bell peppers
• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 small, diced zucchini
• 1 cup, halved cherry tomatoes
• 0.5 cup, sliced kalamata olives
• 0.5 cup, crumbled feta cheese
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon dried oregano
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the red bell peppers and remove the seeds and membranes. Lightly brush the insides and outsides with 1 tablespoon of olive oil and place them upright in a baking dish. Set aside.

Step 3

In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.

Step 5

Stir in the minced garlic, zucchini, and cherry tomatoes. Cook for another 5 minutes until the vegetables are tender.

Step 6

Add the cooked quinoa to the skillet along with the sliced kalamata olives, crumbled feta cheese, chopped parsley, dried oregano, paprika, salt, and black pepper. Mix well to combine.

Step 7

Spoon the quinoa mixture evenly into the prepared red bell peppers, packing it gently.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 9

Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly roasted on the edges.

Step 10

Remove from the oven, let cool slightly, and garnish with additional parsley if desired. Serve warm.

Nutrition Facts

Serving size	(1827.5g)

Amount per serving	% Daily Value*
Calories	1666.2

Total Fat 89.5g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 66.8mg	0%
Sodium 7989.7mg	0%
Total Carbohydrate 171.2g	0%
Dietary Fiber 24.9g	0%
Total Sugars 40.5g
Protein 46.1g	0%

Vitamin D 12IU	0%
Calcium 665.8mg	0%
Iron 13.9mg	0%
Potassium 2447.6mg	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: 48.1%

Protein: 11.0%

Carbs: 40.9%