Savory Stuffed Bell Peppers with Quinoa and Feta

If you’re looking for a dish that combines vibrant colors with wholesome flavors, these stuffed bell peppers are the perfect choice. Each pepper is filled with a delightful mixture of quinoa, feta cheese, and aromatic herbs, making for a healthy yet satisfying meal.

Imagine biting into a tender bell pepper bursting with a savory filling that balances just the right amount of tanginess from the feta and earthiness from the quinoa. This recipe is not only visually appealing but also a fantastic way to sneak in some extra vegetables.

Healthy and Delicious Quinoa and Feta Stuffed Peppers

These stuffed bell peppers are a wonderful blend of fluffy quinoa, creamy feta, and fresh vegetables, all baked to perfection. The taste is a delightful balance between the sweetness of the peppers and the savory filling, making this dish truly irresistible.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 cup crumbled feta cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley or basil for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. Sauté the Aromatics: In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
4. Mix the Filling: In a large bowl, combine cooked quinoa, sautéed onion and garlic, crumbled feta, diced tomatoes, oregano, basil, salt, and pepper. Mix well to combine.
5. Stuff the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish and fill each pepper with the quinoa mixture, pressing down gently to pack it in.
6. Bake: Drizzle the tops of the stuffed peppers with a little olive oil. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.
7. Serve: Remove from the oven, garnish with fresh parsley or basil if desired, and serve warm.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

• Servings: 4 servings
• Calories: 320kcal
• Fat: 15g
• Protein: 12g
• Carbohydrates: 35g

Rooted in Grace: A Christian Guide to Intuitive Gardening goes deeper than one post can.