Bright, flavorful, and incredibly satisfying, Mediterranean-style stuffed peppers are a delightful fusion of fresh vegetables, fragrant herbs, and hearty grains. These colorful bell peppers are filled with a savory mixture of quinoa, chickpeas, tomatoes, and feta cheese, then baked to tender perfection. Whether you’re looking for a wholesome vegetarian main course or a flavorful side dish, these stuffed peppers are a perfect choice. Their combination of textures and vibrant Mediterranean flavors make them a hit at any table.
Ingredients
- 4 large bell peppers (any color), tops removed, seeds and membranes scooped out
- 1 cup cooked quinoa
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup Kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
- Prepare the filling: In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, feta cheese, Kalamata olives, parsley, basil, garlic, olive oil, oregano, red pepper flakes (if using), salt, and black pepper. Mix well to combine.
- Stuff the peppers: Spoon the quinoa mixture evenly into the hollowed-out bell peppers, pressing down gently to pack the filling. Place the stuffed peppers upright in the prepared baking dish.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the tops with shredded mozzarella cheese (if using), and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Serve: Allow the stuffed peppers to cool for a few minutes before serving. Garnish with extra parsley or basil if desired.
Enjoy these Mediterranean-style stuffed peppers warm with a side of crusty bread or a simple green salad for a complete meal!
