These Mediterranean quinoa stuffed peppers are full of flavor, color, and nutrition. Packed with quinoa, chickpeas, veggies, and feta, they’re roasted to perfection and make an ideal meatless lunch that’s easy to prep in advance.
Why You’ll Love This Recipe
- Meatless & Protein-Packed: Great for vegetarians.
- Loaded with Mediterranean Flavor: Olives, feta, lemon, and herbs.
- Meal Prep-Friendly: Make them ahead and reheat.
- Colorful & Satisfying: Perfect for lunchboxes or the table.
Ingredients:
- 4 bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1/2 cup canned chickpeas, rinsed and drained
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped cherry tomatoes
- 1/4 cup chopped kalamata olives
- 2 tablespoons chopped red onion
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat to 375°F (190°C).
- Mix Filling: In a bowl, combine quinoa, chickpeas, feta, tomatoes, olives, onion, olive oil, oregano, lemon juice, salt, and pepper.
- Stuff the Peppers: Arrange pepper halves on a baking sheet. Spoon the quinoa filling into each one.
- Bake: Bake for 20–25 minutes until peppers are tender and filling is hot.
- Serve or Store: Serve warm or store in the fridge for up to 3 days.
Tips for Success:
- Use a mix of red, yellow, and orange peppers for color.
- Add baby spinach or chopped parsley to the filling.
- Top with tzatziki for extra Mediterranean flair.
Nutrition Information (Per Pepper):
- Calories: 210
- Protein: 7g
- Fat: 9g
- Carbohydrates: 23g
- Fiber: 5g
These Mediterranean quinoa stuffed peppers are a fresh, vibrant, and healthy lunch option that’s easy to love and easy to prep!
