Description
Delightful stuffed peppers packed with Mediterranean flavors, perfect for meal prep or entertaining.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked quinoa or rice
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Combine the cooked quinoa or rice, chickpeas, cherry tomatoes, feta cheese, olives, parsley, oregano, olive oil, salt, and pepper in a big bowl.
- Stuff each prepared bell pepper with the mixture.
- Place your stuffed peppers in a baking dish and cover them with foil.
- Bake for 30-35 minutes until the peppers are tender.
- Remove the foil and bake for an additional 10 minutes to let the tops get golden.
Notes
These stuffed peppers are great for meal prep and can be stored in the fridge for up to 5 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, Mediterranean, healthy meal, meal prep, vegetarian recipe