“Mouthwatering Mini Vegetarian Stuffed Bell Peppers with Quinoa and Feta”
Discover a flavorful and easy-to-make vegetarian side or main dish with this Hungarian-inspired Mini Vegetarian Stuffed Bell Peppers recipe featuring quinoa, feta, cherry tomatoes, and fresh herbs.
Allergens
None
Ingredients
- 12 small bell peppers (assorted colors) 1 cup uncooked quinoa 2 cups vegetable broth 8 oz crumbled feta cheese 1 cup cherry tomatoes, halved 1 small onion, finely chopped 2 cloves garlic, minced 1/4 cup fresh parsley, chopped Salt and pepper, to taste Olive oil
Instructions
- a. Preheat oven to 375°F (190°C). b. Cut the tops off the bell peppers and remove seeds and membranes set aside. c. In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until tender. Fluff with a fork and let cool. d. In a large bowl, combine cooked quinoa, feta cheese, cherry tomatoes, onion, garlic, parsley, salt, and pepper mix well. e. Stuff each bell pepper with the quinoa mixture, filling them to the brim. Drizzle with olive oil. f. Place stuffed peppers in a baking dish and bake for 20 25 minutes or until tender.
Chef’s Insight
Using different colored bell peppers adds visual appeal and variety in texture.
Notes
Feel free to adjust seasonings to your preference.