Easy Stuffed Bell Peppers

Mediterranean cuisine is renowned for its rich tapestry of flavors, colors, and health benefits, creating an appealing option for culinary enthusiasts and health-conscious eaters alike. Among the vibrant dishes that reflect this culinary tradition, Colorful Mediterranean Stuffed Bell Peppers stand out as a delightful choice that not only satisfies the palate but also presents a feast for the eyes. This dish is a perfect representation of the Mediterranean diet, which emphasizes fresh vegetables, wholesome grains, and fragrant herbs, all of which contribute to its nutritional value and taste.

Discover the vibrant flavors of Colorful Mediterranean Stuffed Bell Peppers! This dish combines fresh vegetables, wholesome grains, and aromatic herbs, perfectly encapsulating the essence of Mediterranean cuisine. Each bell pepper is filled with a nutritious mixture of quinoa or rice, chickpeas, cherry tomatoes, and feta cheese, creating a hearty meal rich in protein and fiber. Perfect for a healthy weeknight dinner, they not only look stunning but are sure to impress your guests. Explore this delicious recipe and bring a taste of the Mediterranean to your table!

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Ingredients

4 large bell peppers (any color - red, yellow, green, or orange)

1 cup cooked quinoa or rice (white or brown)

1 cup canned chickpeas, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled (optional)

1 tsp dried oregano

1 tsp smoked paprika

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Optional: A squeeze of lemon juice for extra flavor

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Bell Peppers: Wash and slice the tops off the bell peppers, removing the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

Cook the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and translucent (about 3-4 minutes).

Mix the Ingredients: In the skillet, add the cooked quinoa (or rice), chickpeas, cherry tomatoes, feta cheese (if using), oregano, smoked paprika, and season with salt and pepper. Stir until well combined and heated through.

Stuff the Peppers: Carefully spoon the filling mixture into each bell pepper until they are packed full.

Bake: Pour a little water into the bottom of the baking dish to help the peppers steam. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Finish Cooking: Remove the foil and bake for an additional 5-10 minutes to slightly brown the tops, if desired.

Garnish and Serve: Remove the stuffed peppers from the oven, garnish with chopped parsley, and drizzle a little lemon juice over the tops before serving.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings