Mediterranean Stuffed Bell Peppers with Quinoa & Feta
Discover this exquisite vegetarian snack that combines the best of Mediterranean flavors with quinoa, sun-dried tomatoes, and feta cheese-stuffed bell peppers, sure to delight your taste buds and impress your guests.
Allergens
Dairy, Nuts
Ingredients
- 4 large bell peppers, any color 1 cup cooked quinoa 1/2 cup sun
- dried tomatoes, chopped 1/2 cup roasted red peppers, chopped 2 cups fresh spinach, chopped 1/2 cup crumbled feta cheese 1/4 cup chopped fresh basil 1 clove garlic, minced Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off of the bell peppers and remove the seeds and membranes. In a large bowl, combine quinoa, sun dried tomatoes, roasted red peppers, spinach, feta cheese, basil, and garlic. Season with salt and pepper to taste. Stuff each bell pepper with the quinoa mixture, filling them generously. Place the stuffed bell peppers on a baking sheet and bake for 25 30 minutes or until the peppers are tender. Allow to cool slightly before serving.
Chef’s Insight
Use a mix of bell pepper colors for a visually striking presentation.
Notes
Feel free to add additional seasonings or herbs to the quinoa mixture to suit your taste preferences.