These Greek Quinoa Stuffed Bell Peppers are a perfect blend of Mediterranean flavors and wholesome ingredients. They make a delightful and healthy meal for any occasion.
Greek Quinoa Stuffed Bell Peppers
- 4 large bell peppers, halved and seeds removed
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, olives, feta cheese, parsley, garlic, and oregano. Season with salt and pepper to taste.
- Spoon the quinoa mixture into each bell pepper half, pressing it down gently.
- Place the stuffed peppers on a baking sheet and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
- Remove from the oven and let them cool slightly before serving.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 8 stuffed pepper halves
Nutritional Information (per serving): Calories 220, Total Fat 10g, Saturated Fat 3.5g, Cholesterol 15mg, Sodium 480mg, Total Carbohydrate 25g, Dietary Fiber 4g, Sugars 5g, Protein 8g