Mediterranean Stuffed Peppers

Colorful, nutrient-packed bell peppers filled with a savory mix of quinoa, chickpeas, fresh herbs, and tangy feta—perfect for a wholesome lunch or dinner!

Ingredients

• 4 large bell peppers (any color), halved and seeds removed
• 1 cup cooked quinoa
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly oil it.
2. Prep the peppers: Place halved bell peppers cut side up in the baking dish. Drizzle lightly with olive oil and a pinch of salt.
3. Make the filling: In a large bowl, combine quinoa, chickpeas, cherry tomatoes, red onion, olives, feta, parsley, mint, lemon juice, and olive oil. Season with salt and pepper to taste.
4. Stuff the peppers: Spoon the mixture evenly into each pepper half.
5. Bake for 25–30 minutes, until the peppers are tender and the tops slightly golden.
6. Garnish with extra herbs or feta if desired. Serve warm or at room temp!

Social Tags

#StuffedPeppers #MediterraneanEats #HealthyRecipes #QuinoaLove #MeatlessMonday #EasyDinner #NeighborsCooking

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