🫑 Mediterranean Stuffed Bell Peppers (With Quinoa, Herbs & Vegetables)
⭐ INGREDIENTS (Serves 4)
For the Peppers
4 large bell peppers (red, yellow, or orange)
1 tbsp olive oil (for brushing)
Filling
1 cup cooked quinoa (or couscous / brown rice)
1 small onion, diced
2 garlic cloves, minced
1 cup cherry tomatoes, chopped
1 small zucchini, finely diced
¼ cup chopped parsley
2 tbsp chopped mint (optional but recommended)
¼ cup crumbled feta cheese
2 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
Salt & pepper to taste
Sauce (Optional but delicious)
½ cup tomato sauce
1 tsp olive oil
½ tsp garlic powder
🔥 STEP-BY-STEP INSTRUCTIONS
🫑 1. Prepare the bell peppers
Slice the tops off the peppers.
Remove seeds and membranes.
Brush lightly with olive oil.
Place them upright in a baking dish.
Preheat oven to 190°C / 375°F.
🍳 2. Sauté the vegetables
In a pan, heat 2 tbsp olive oil.
Add:
onion
garlic
Cook 2–3 minutes.
Add:
zucchini
cherry tomatoes
Cook 4 minutes until slightly soft.
🥣 3. Make the filling
In a mixing bowl, combine:
cooked quinoa
sautéed vegetables
parsley
mint
paprika
oregano
feta
salt & pepper
Mix well.
🫔 4. Stuff the peppers
Fill each bell pepper tightly with the mixture.
Press gently so filling settles inside.
🍅 5. Add optional tomato base
In the baking dish, pour the tomato sauce around the peppers (not on top).
This adds extra moisture & flavor.
🔥 6. Bake
Cover the dish lightly with foil.
Bake for 30 minutes covered.
Remove foil and bake 15 minutes uncovered to brown the tops.
🌿 7. Finish & Garnish
Remove from the oven and top with:
extra feta
parsley
olive oil drizzle
🍽️ SERVE WITH
Perfect alongside:
Greek salad
Tzatziki
Lemon rice
Roasted potatoes
Garlic yogurt dip
💚 HEALTH BENEFITS
✔ High protein (quinoa + feta)
✔ Excellent fiber for digestion
✔ Fresh herbs support detox
✔ Low calorie and very filling
✔ Great for weight loss & clean eating
