Vegetarian Greek Island Feast: Aromatic Quinoa Stuffed Bell Peppers with Creamy Tzatziki

Allergens

Dairy (feta cheese, yogurt), Gluten (optional if using gluten-free quinoa)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 large bell peppers (assorted colors)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• For the Tzatziki sauce:
• 1 cup Greek yogurt
• 1 cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy. Set aside.
2. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place them upright in a baking dish.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
4. Stir in cooked quinoa, black beans, cherry tomatoes, feta cheese, parsley, salt, and pepper. Cook for an additional 3 minutes.
5. Fill each bell pepper with the quinoa mixture, pressing down gently to stuff well. Cover with aluminum foil.
6. Bake for 25 30 minutes until the peppers are tender. Remove from oven and let rest for a few minutes.
7. For the Tzatziki sauce, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a small bowl. Chill until ready to serve.
8. Serve stuffed bell peppers with a dollop of Tzatziki sauce on top and enjoy!

Chef’s Insight

The combination of flavors and textures in this dish creates a sensory experience that transports you to a Greek island.

Notes

Serve with crusty bread or Greek salad for a complete meal.