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Gathering the right ingredients for Mediterranean stuffed peppers makes a big difference. Here’s what you need: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - 1/2 cup feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - Olive oil, for drizzling - Salt and pepper to taste These ingredients work together to create a dish that is both tasty and healthy. The bell peppers provide a great base and color. Quinoa adds a nutty flavor and protein. Chickpeas contribute fiber and texture. Each ingredient plays a role in making your stuffed peppers vibrant and full of flavor. When you mix these ingredients, you create a filling that is rich in nutrients. The spices like cumin and smoked paprika give warmth. The feta adds creaminess, while fresh parsley brightens the dish. For the full recipe, check out Mediterranean Stuffed Peppers. It guides you through the cooking process to make this dish a hit at your table. - Preheat oven to 375°F (190°C). - Cut tops off bell peppers and remove seeds. I love using colorful bell peppers for this dish. They add bright colors and sweet flavors. Make sure to choose firm peppers. This helps them stand up during baking. - Cook quinoa in vegetable broth. - Combine quinoa with chickpeas, tomatoes, and spices. Start by cooking the quinoa. Use vegetable broth for the best taste. You want it fluffy and soft. Once cooked, mix it with chickpeas, halved cherry tomatoes, and spices. I like to add garlic and onion for extra flavor. Finally, fold in crumbled feta cheese and fresh parsley. This makes the filling bright and tasty. - Fill peppers with mixture and drizzle with olive oil. - Bake covered, then uncover for additional browning. Stuff each pepper with the quinoa mix. Make sure to pack it well so it won’t fall out. Drizzle a little olive oil on top. This helps them brown nicely. First, cover the baking dish with foil and bake for 25 minutes. After that, uncover them and bake for 10 to 15 more minutes. This gives them a lovely char. You can find the full recipe at the beginning of this article. Enjoy the beautiful colors and flavors on your plate! To get the best texture, ensure your quinoa is fully cooked before mixing. This means it should be fluffy and all the broth absorbed. For the peppers, choose ones that are firm and vibrant in color. They should feel heavy in your hand. This ensures they are fresh and will hold up during cooking. For extra flavor, consider adding lemon zest or chopped olives to your filling. These ingredients give a bright taste that complements the other flavors. You can also adjust spices to match your taste. If you like it spicy, add more cumin or paprika. Experiment and find what suits you best. When serving, place the stuffed peppers on a decorative platter. Garnish with extra parsley for a pop of color. Drizzle a little olive oil over the top before serving. This not only enhances the look but also adds richness to the dish. For the full experience, follow the Full Recipe for detailed steps. {{image_2}} You can change the protein in your stuffed peppers. Instead of chickpeas, try using ground turkey or sausage. This swap adds a meaty taste to your dish. You can also use black beans or lentils. Both options give a different flavor while keeping the dish filling. If you want a vegan dish, simply leave out the feta cheese. This makes the peppers dairy-free and still tasty. For a cheesy flavor, use nutritional yeast instead. It gives a nice umami punch without any dairy. Seasonal veggies can really enhance your stuffed peppers. Add zucchini or spinach into the filling for fresh flavors. They make the dish more colorful and nutritious. You can also try different herbs depending on the season. Fresh basil in summer or thyme in fall can add a nice twist. These variations keep your Mediterranean stuffed peppers exciting and allow you to make them your own. For the full recipe, check out the earlier section! Store your cooked stuffed peppers in an airtight container. This keeps them fresh and tasty. They last up to 4 days in the fridge. Make sure to check for any signs of spoilage before eating. You can freeze stuffed peppers before cooking. This is a great meal prep idea. When you’re ready, thaw them overnight in the fridge. Bake as directed before serving for the best taste. The oven is the best way to reheat stuffed peppers. It keeps them tender and warm. If you’re short on time, you can use the microwave. Set it on medium power to avoid drying out the filling. Total cooking time is approximately 50 minutes. This includes prep and baking time. You will find this recipe easy to follow and quick to enjoy. Yes, they can be prepared the day before and stored in the fridge. This makes them a great option for meal prep. Just reheat them in the oven when you're ready to eat. Brown rice or couscous can be used as alternatives. Both options work well in the stuffing. They provide a similar texture and absorb flavors nicely. They are high in fiber and packed with nutrients from vegetables and legumes. The mix of chickpeas, peppers, and quinoa gives you a balanced meal. Add diced jalapeños or red pepper flakes to the filling for heat. Adjust the amount based on your spice preference. Enjoy the kick these ingredients bring to the dish! This recipe for Mediterranean stuffed peppers is simple and healthy. You learned how to prep your ingredients and create a tasty filling. You can also customize it with different proteins or spices. These stuffed peppers look great on any table and are perfect for meal prep. Enjoy making them your own! I hope this recipe inspires you to try new flavors and enjoy cooking more.

Mediterranean Stuffed Peppers

Discover the deliciousness of Mediterranean Stuffed Peppers with this easy recipe that’s perfect for any meal! These vibrant peppers are filled with a savory mix of quinoa, chickpeas, and feta, creating a healthy and satisfying dish. With simple ingredients and quick instructions, you'll be serving up a burst of flavor in no time. Click through to explore the full recipe and impress your loved ones with this tasty treat!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 cup feta cheese, crumbled

2 tablespoons fresh parsley, chopped

Olive oil, for drizzling

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

        In a large mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, red onion, garlic, oregano, cumin, smoked paprika, feta cheese, parsley, and a drizzle of olive oil. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

          Stuff each bell pepper generously with the quinoa mixture. Drizzle a little olive oil over the top of the filled peppers for added flavor and moisture.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

              Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.

                Remove from the oven and let cool for a few minutes before serving.

                  Prep Time, Total Time, Servings: 15 min | 50 min | Serves 4

                    - Presentation Tips: Serve the stuffed peppers on a decorative platter, garnished with extra parsley and a drizzle of olive oil for a fresh burst of flavor.