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To make Greek stuffed bell peppers, you need fresh and tasty ingredients. Here’s what you'll need: - Bell Peppers: 4 large, any color you like - Quinoa and Chickpeas: 1 cup cooked quinoa, 1 cup canned chickpeas, rinsed well - Vegetables and Spices: - 1 cup diced tomatoes (fresh or canned) - ½ cup finely chopped red onion - 1 cup crumbled feta cheese - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - ½ teaspoon smoked paprika - Salt and pepper, to taste - Fresh parsley or basil, chopped for garnish These ingredients blend well together, giving your stuffed peppers a rich taste. The bell peppers are colorful and add crunch. Quinoa and chickpeas provide a good source of protein and fiber. The feta cheese adds creaminess and tang. The spices bring warmth and depth, perfect for a delightful meal. {{ingredient_image_2}} 1. Preheating the Oven Start by preheating your oven to 375°F (190°C). This step is key for cooking the peppers evenly. 2. Prepping the Peppers Next, take four large bell peppers. Cut off the tops and remove the seeds and white membranes. If they wobble, trim a bit from the bottom to help them stand upright. 1. Combining Ingredients In a large bowl, mix 1 cup of cooked quinoa with 1 cup of rinsed chickpeas, 1 cup of diced tomatoes, and ½ cup of chopped red onion. Then, add 1 cup of crumbled feta cheese. Stir gently to blend. 2. Seasoning the Mixture Drizzle the mixture with 2 tablespoons of extra virgin olive oil. Add 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, and ½ teaspoon of smoked paprika. Season with salt and pepper to taste. Mix well to combine all flavors. 1. Filling the Peppers Use a spoon to fill each bell pepper with the quinoa mixture. Pack it lightly but firmly to prevent overflow. If you have extra filling, sprinkle it around the peppers in the dish. 2. Baking Process Place the stuffed peppers upright in a baking dish. Cover it with foil and bake for 30 minutes. This helps blend the flavors and softens the peppers. After 30 minutes, remove the foil. Bake for another 15-20 minutes until the peppers are tender and golden on top. Enjoy the beautiful blend of flavors and colors as you serve these delightful Greek stuffed bell peppers! Ensuring Even Cooking To cook your stuffed peppers evenly, try to select peppers that are all similar in size. This way, they will bake at the same rate. Also, remember to space them out in the baking dish. This allows the heat to circulate around each pepper. If you want a more tender pepper, bake them a bit longer. Just keep an eye on them to avoid overcooking. Avoiding Overflow When filling the peppers, pack the mixture lightly. If you press too hard, the filling may spill out during baking. Leave a little space at the top of each pepper. This gives room for the filling to expand as it cooks. If you have extra filling, sprinkle it around the peppers in the dish. It will absorb the flavors while baking. Garnishing Ideas For a bright finish, sprinkle chopped parsley or basil on top of your peppers before serving. This not only adds color but also fresh flavor. You can also drizzle a bit of olive oil on top for an extra touch. Serving Suggestions Serve the stuffed peppers on a rustic wooden board. This adds to the Mediterranean theme and makes for a lovely display. Pair them with a light salad or crusty bread to complete the meal. Enjoying these flavors together will elevate your dining experience! Pro Tips Choose Colorful Peppers: Selecting a variety of vibrant bell pepper colors not only enhances the visual appeal of your dish but also provides different flavors and nutrients. Serve with a Drizzle: A light drizzle of balsamic glaze or additional olive oil just before serving can elevate the flavors and add a gourmet touch to your stuffed peppers. Make Ahead: Prepare the stuffing mixture a day in advance and store it in the refrigerator. This saves time and allows the flavors to meld beautifully. Experiment with Fillings: Feel free to customize the stuffing by adding ingredients like olives, spinach, or even different cheeses to create your unique flavor profile. {{image_4}} If you want to switch up the quinoa, you can use rice. Brown rice or white rice works well. You could also try using farro or couscous for different textures. Each option brings its own flavor, making your stuffed peppers unique. Feta cheese is tasty, but you can swap it for goat cheese. This gives a creamier taste. If you want a milder cheese, use mozzarella. You can also try vegan cheese if you prefer a dairy-free option. To make your stuffed peppers spicier, add chopped jalapeños or red pepper flakes. If you like it mild, skip the smoked paprika. You can always taste the filling first and adjust before stuffing the peppers. Feel free to add proteins to your filling. Ground turkey or chicken works great. If you want a vegetarian option, try adding more chickpeas or black beans. This makes your meal heartier and more filling. - Refrigeration Tips After enjoying your Greek stuffed bell peppers, let them cool. Place them in an airtight container. Store in the fridge for up to 3 days. This keeps them fresh and tasty. - Freezing Instructions You can also freeze the stuffed peppers. Wrap each one in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer. When you’re ready to eat, just thaw them overnight in the fridge. - Best Practices for Reheating To reheat, preheat your oven to 350°F (175°C). Place the peppers in an oven-safe dish, cover with foil, and heat for about 20 minutes. This ensures they warm evenly. You can also use a microwave for quick reheating. Just microwave on medium heat for 3 to 5 minutes. Enjoy them warm! Yes, you can use various vegetables in stuffed peppers. Feel free to swap bell peppers for zucchini, eggplant, or tomatoes. You can also add spinach, mushrooms, or corn to the filling. Just make sure to adjust the cooking time based on the vegetable you choose. Leftovers can last in the fridge for up to three days. Store them in an airtight container. If you need them to last longer, consider freezing them. They can stay in the freezer for about three months without losing flavor. Absolutely! You can prepare the stuffed peppers a day ahead. Just fill the peppers, then cover them in the fridge. Bake them when you're ready to eat. This saves time and still delivers great flavor. You learned how to make tasty stuffed peppers. We discussed key ingredients like quinoa and chickpeas. I shared steps for preparing, stuffing, and baking them. You also got tips for perfecting your dish and some fun variations. Finally, I covered how to store and reheat leftovers. Cooking can be fun and simple. Enjoy experimenting with your own flavors in this recipe!

Mediterranean Dream Stuffed Bell Peppers

Delicious stuffed bell peppers filled with quinoa, chickpeas, and feta cheese, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 cup cooked quinoa, cooled
  • 1 cup canned chickpeas, thoroughly rinsed and drained
  • 1 cup diced tomatoes
  • ½ cup red onion, finely chopped
  • 1 cup feta cheese, crumbled
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley or basil, chopped

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Carefully cut the tops off the bell peppers, removing any seeds and white membranes inside.
  • In a large mixing bowl, combine the cooled cooked quinoa, rinsed chickpeas, diced tomatoes, finely chopped red onion, and crumbled feta cheese. Stir gently to combine.
  • Drizzle the mixture with olive oil and sprinkle in the dried oregano, garlic powder, smoked paprika, salt, and pepper. Mix well.
  • Using a spoon, gently fill each bell pepper with the stuffing mixture, packing it in lightly but firmly.
  • Arrange the stuffed peppers in an upright position in a baking dish. Sprinkle any remaining stuffing around the peppers.
  • Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.
  • After 30 minutes, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender and golden.
  • Once done, remove the baking dish from the oven and allow it to cool for a few minutes before serving.

Notes

For an appealing finish, garnish with freshly chopped parsley or basil leaves.
Keyword quinoa, stuffed peppers, vegetarian