Mediterranean Quinoa Stuffed Bell Peppers: A Vegetarian Feast for All Senses

Allergens

Wheat (in quinoa)

Ingredients

• 6 large red, yellow, or orange bell peppers
• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup crumbled feta cheese
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Preheat your oven to 350°F (175°C). Cut the tops off of the bell peppers and remove seeds and membranes. Set aside.
2. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and has absorbed the liquid. Fluff with a fork and let cool slightly.
3. In a large mixing bowl, combine cooked quinoa, black beans, diced tomatoes, feta cheese, parsley, cilantro, red onion, garlic, cumin, salt, and pepper. Mix well to incorporate all flavors.
4. Stuff each bell pepper with the quinoa mixture, packing it tightly. Place stuffed peppers in a baking dish, drizzle with olive oil, and cover with aluminum foil.
5. Bake for 30 35 minutes or until peppers are tender. Remove from oven, let rest for 5 minutes, and serve immediately.

Chef’s Insight

To enhance the Mediterranean flavor profile, consider using Kalamata olives or sun-dried tomatoes in the stuffing mixture.

Notes

This recipe is perfect for meal prepping and can be easily adapted to include different vegetables or proteins for a meat-eater's version.