Mediterranean Quinoa Stuffed Bell Peppers
The Mediterranean Quinoa Stuffed Bell Peppers offer a vibrant and wholesome visual experience on the plate. The bell peppers, roasted to perfection, stand proudly, filled with a colorful mixture of quinoa, tomatoes, olives, and fresh herbs. The combination of reds, greens, and yellows creates a visually appealing and appetizing dish, promising a delightful journey of flavors and textures.
- 4 bell peppers (large)
- 1 cup quinoa (cooked according to package instructions)
- 1 can chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1/2 cup Kalamata olives (sliced)
- 1/4 cup red onion (finely chopped)
- garlic (2 cloves, minced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh mint (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- lemon wedges (for serving)
- salt (to taste)
- pepper (to taste)
- Prepare the Bell Peppers
1- Preheat the oven to 375°F (190°C).
2- Cut the tops off the bell peppers, remove seeds and membranes.
3- Place the peppers in a baking dish.
- Prepare the Filling
1- n a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, Kalamata olives, red onion, garlic, parsley, mint, ground cumin, paprika, salt, and black pepper.
2- Drizzle olive oil over the mixture and toss until well combined.
- Stuff the Bell Peppers
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
- Bake
1- Cover the baking dish with foil and bake for 30 minutes.
2- Remove the foil and bake for an additional 10 minutes or until the peppers are tender.
- Serve
1- Carefully transfer the stuffed peppers to plates.
2- Garnish with extra fresh herbs and serve with lemon wedges on the side.