Mediterranean Stuffed Bell Peppers

Bursting with vibrant colors and fresh, wholesome flavors, these Mediterranean Stuffed Bell Peppers are a satisfying and nutritious vegetarian dinner option that’s as stunning to serve as it is delicious to eat. Each bell pepper is filled with a hearty blend of fluffy quinoa, protein-packed chickpeas, and tender zucchini, all seasoned with fragrant dried herbs like oregano and basil. Juicy diced tomatoes and creamy crumbled feta cheese add rich Mediterranean flair, while a touch of fresh parsley brightens the dish. Perfectly baked to tender perfection, these stuffed peppers are not only packed with plant-based goodness but also easy to make ahead for meal prep. Whether you’re looking for a healthy weeknight dinner or an eye-catching addition to a dinner party, this Mediterranean-inspired recipe is sure to impress!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 whole bell peppers
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 medium, chopped zucchini
• 1 15-ounce can, drained and rinsed canned chickpeas
• 0.5 cup, crumbled feta cheese
• 1 14-ounce can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup, chopped fresh parsley

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 aside.

Step 3

Rinse the quinoa under cold water, then combine with 2 cups of water in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

Step 4

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes.

Step 5

Add minced garlic and chopped zucchini to the skillet, cooking for another 3-4 minutes or until zucchini begins to soften.

Step 6

Stir in the cooked quinoa, chickpeas, diced tomatoes (with juice), oregano, basil, salt, and pepper, mixing well. Cook for 2-3 minutes until well combined.

Step 7

Remove the skillet from heat and stir in the crumbled feta cheese and fresh parsley.

Step 8

Stuff each bell pepper with the quinoa and chickpea mixture, pressing down gently to pack the filling.

Step 9

Place the stuffed peppers upright in a baking dish, and add a little water to the dish to help steam the peppers while baking.

Step 10

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

Step 11

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top.

Step 12

Garnish with additional parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2560.8g)

Amount per serving	% Daily Value*
Calories	1714.9

Total Fat 64.3g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 66.8mg	0%
Sodium 6972.7mg	0%
Total Carbohydrate 227.8g	0%
Dietary Fiber 36.5g	0%
Total Sugars 57.7g
Protein 64.4g	0%

Vitamin D 12IU	0%
Calcium 850.4mg	0%
Iron 16.2mg	0%
Potassium 3546.9mg	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: 33.1%

Protein: 14.7%

Carbs: 52.1%