Mediterranean Quinoa Stuffed Bell Peppers
Ingredients
- quinoa1 cup
- water2 cups
- onion, chopped1 medium
- olive oil2 tablespoons
- garlic, minced2 cloves
- zucchini, diced1 medium
- spinach, chopped1 cup
- diced tomatoes1/2 cup
- feta cheese, crumbled1/2 cup
- black olives, chopped1/4 cup
- pine nuts1/4 cup
- oregano1 teaspoon
- saltto taste
- black pepperto taste
- bell peppers4 large
- fresh parsley, choppedfor garnish
Instructions
- Prepare Ingredients: Preheat your oven to 375°F (190°C). Meanwhile, rinse the quinoa under cold water until water runs clear. Cook quinoa by combining it with water in a saucepan. Bring to a boil, then simmer covered for 15 minutes. Set cooked quinoa aside to cool.
- Cook Vegetables: In a skillet over medium heat, sauté chopped onions in olive oil until transparent. Add minced garlic and diced zucchini, cooking until zucchini is tender. Stir in chopped spinach until it wilts.
- Mix Filling: In a large bowl, combine cooked quinoa, sautéed vegetables, diced tomatoes, crumbled feta cheese, chopped olives, and pine nuts. Season with oregano, salt, and black pepper. Stir well to combine all ingredients.
- Prepare Peppers: Slice the tops off the bell peppers and remove seeds and membranes. Stuff each pepper with the quinoa mixture, pressing down slightly to pack.
- Bake: Place stuffed peppers in a baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are lightly browned.
- Serve: Garnish with fresh parsley and serve warm.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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