🫑 Mediterranean Stuffed Bell Peppers with Quinoa & Herbs

🥣 Ingredients (Serves 4)

🫑 For the Peppers

• 4 large bell peppers (any color), tops cut off and seeds removed

• 1 tbsp olive oil (for brushing)

• Salt and pepper, to taste

🌾 For the Filling

• 1 cup cooked quinoa (or rice)

• 1 cup cooked chickpeas (or canned, rinsed)

• 1 small onion, finely chopped

• 1 cup diced tomatoes

• 2 tbsp olive oil

  

  Korean-Style Grated Carrot Salad (Morkovcha)

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp cumin

• 2 tbsp fresh parsley or basil, chopped

• ¼ cup feta cheese, crumbled (optional)

👩‍🍳 Instructions

✅ Step 1: Prep the Peppers

1. Preheat oven to 190°C / 375°F.

2. Brush bell peppers inside and out with olive oil.

3. Arrange them upright in a baking dish.

   

   Meat Lovers Pizza Bread

✅ Step 2: Prepare the Filling

1. Heat olive oil in a skillet. Add onion and sauté until soft (about 3 minutes).

2. Add garlic, tomatoes, chickpeas, oregano, and cumin. Cook for 5–6 minutes.

3. Stir in quinoa, herbs, and feta (if using). Season with salt and pepper.

✅ Step 3: Stuff the Peppers

Spoon the filling into each bell pepper until full.
Cover loosely with foil.

✅ Step 4: Bake

Bake for 25–30 minutes until peppers are tender.
Uncover for the last 5 minutes for a slight golden top.

✅ Step 5: Serve

Serve warm, garnished with extra parsley or feta.
Pairs beautifully with:

• 🥗 Greek salad

• 🍋 Lemon yogurt sauce

  

  Best Homemade Salsa Ever

• 🥖 Warm pita bread

💚 Health & Nutrition Benefits

✅ Healthy Tips

1. 🌿 Add spinach, zucchini, or kale to increase vegetable intake.

2. 🍅 Use brown rice or bulgur instead of quinoa for variety.

3. 🧊 Store leftovers in the fridge for up to 3 days — great for meal prep.

4. 🌱 For vegan version — skip feta or use dairy-free cheese.