Mediterranean Stuffed Bell Peppers

local_grocery_store Ingredients

• 4 Bell peppers, halved and seeds removed
• 1 cup Quinoa, cooked
• 1 can Chickpeas, drained and rinsed
• 1/2 cup Feta cheese, crumbled
• 1/4 cup Red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup Sun-dried tomatoes, chopped
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Dried oregano
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.In a large bowl, combine the cooked quinoa, chickpeas, feta cheese, red onion, Kalamata olives, sun-dried tomatoes, parsley, olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper. Mix well to combine.
3. 3.Place the halved bell peppers on a baking sheet, cut side up. Fill each pepper half with the quinoa mixture.
4. 4.Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
5. 5.Remove from the oven and let cool for a few minutes before serving.
6. 6.Enjoy these Mediterranean Stuffed Bell Peppers as a delicious vegetarian lunch!

lightbulb_outline Tips

• chevron_rightFeel free to customize the filling by adding your favorite vegetables or herbs.
• chevron_rightServe the stuffed peppers with a side salad for a complete meal.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.