Mediterranean-Inspired Gluten-Free Quinoa Stuffed Peppers with Feta & Sun-Dried Tomatoes
Discover our mouthwatering, advanced gluten-free Mediterranean Quinoa Stuffed Peppers with Feta & Sun-Dried Tomatoes recipe, perfect for a flavorful and healthy meal. Enjoy the rich aroma and delightful textures of this fusion dish that will transport your taste buds to the Mediterranean.
Allergens
Dairy (Feta Cheese)
Ingredients
- 1 cup uncooked gluten
- free quinoa
- 4 large bell peppers (assorted colors)
- 1 cup crumbled feta cheese
- 1/2 cup sun
- dried tomatoes, chopped
- 1/2 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C).
- Rinse quinoa under cold water and cook according to package instructions.
- Slice the tops off of the bell peppers and remove seeds and membranes. Set aside.
- In a large mixing bowl, combine cooked quinoa, feta cheese, sun dried tomatoes, fresh basil leaves, olive oil, salt, pepper, and garlic powder. Stir until well combined.
- Fill each bell pepper with the quinoa mixture, packing it firmly.
- Place stuffed peppers in a baking dish, pour 1 inch of water into the dish, and cover with aluminum foil.
- Bake for 30 minutes, then remove foil and bake for an additional 15 20 minutes or until peppers are tender.
- Allow to cool slightly before plating.
Chef’s Insight
To enhance the aroma, add a pinch of dried oregano or rosemary to the stuffing mixture.
Notes
For a spicier version, add diced jalapeno or red pepper flakes to the stuffing mixture.