A Happy, Healthy Family


Mediterranean Stuffed Bell Peppers

If you liked stuffed peppers, you've got to give this recipe a try! Instead of ground beef, rice, and an unhealthy smothering of cheese, it's a nutrient-dense mixture of quinoa, vegetables, chickpeas, and just a little feta.

See what you think of this lightened-up version of a classic, and let me know in the comments!

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Mediterranean Stuffed Peppers
This vegetarian take on a classic dish is full of flavor and nutrients.
  • 4 bell peppers, halved lengthwise
  • 2 c cooked quinoa (I cooked it in vegetable broth for added flavor)
  • 1 1/2 c (or 1 can, drained and rinsed) cooked chickpeas
  • 1 medium zucchini, diced
  • 1 c fresh spinach, torn
  • 1 medium yellow onion, diced
  • avocado oil
  • garlic salt
  • 1/2 c crumbled feta
1. Preheat oven to 400 degrees Fahrenheit. Line large baking sheet with parchment paper.2. Place halved bell peppers (sliced side down), zucchini, and onion on baking sheet. Drizzle vegetables with avocado oil and sprinkle with garlic salt. Roast in oven for 20 minutes or until bell pepper skin begins to wrinkle.3. Meanwhile, in large bowl, mix cooked quinoa, chickpeas, spinach, and feta. When vegetables are done, add zucchini and onion to quinoa mixture.4. If baking immediately, reduce oven heat to 375 degrees. Arrange roasted bell peppers in baking dish, skin down. Fill each pepper with quinoa mixture. Bake for 20 minutes (or cover and refrigerate then bake for 20-30 minutes at 375 degrees when ready to serve).
Prep time: Cook time: Total time: Yield: 8 servings

Source: Adapted from Rachael Ray


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