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- 4 large bell peppers (any color) - 1 cup quinoa (rinsed) - 2 cups vegetable broth - 1 cup feta cheese, crumbled - 1 cup cherry tomatoes, halved - ½ cup black olives, sliced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley or dill for garnish Greek stuffed bell peppers are a colorful and tasty dish. You can use any color bell pepper. I love using red, yellow, or green for a vibrant look. Each pepper will hold a yummy filling. The base of the filling is quinoa. It’s a great grain that cooks fast. First, rinse it to remove any bitter taste. Then, cook it in vegetable broth for extra flavor. Next, we add feta cheese. It gives a creamy texture and salty taste. Cherry tomatoes add freshness, while black olives bring a nice briny touch. Don't forget the red onion and garlic! They add depth to the dish. I always chop the onion finely and mince the garlic for even flavor. Herbs like oregano and thyme boost the taste. They remind me of sunny days in Greece. Olive oil brings it all together and adds richness. Finally, season with salt and pepper. You want to balance the flavors. As a finishing touch, I like to garnish with fresh parsley or dill. It makes the dish look beautiful and adds a pop of color. This mix creates a hearty meal that’s fun to make and even better to eat. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). While the oven heats, take four large bell peppers. Cut off the tops and remove the seeds and membranes. This step helps the peppers cook evenly and hold the filling well. Once cleaned, lightly brush the outside of each pepper with olive oil. This adds flavor and helps them brown nicely. In a medium pot, combine one cup of rinsed quinoa with two cups of vegetable broth. Bring this mixture to a boil over medium-high heat. After it boils, lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes. You'll know it's ready when the quinoa is fluffy and the broth is all absorbed. Now, grab a large skillet and heat two tablespoons of olive oil over medium heat. Add one finely chopped small red onion and two cloves of minced garlic. Sauté these for about five minutes. You want the onion to become soft and see-through. This mix will make your kitchen smell amazing! Once the quinoa is cooked, add it to the skillet with the onion and garlic. Now, add one cup of crumbled feta cheese, one cup of halved cherry tomatoes, and half a cup of sliced black olives. Season this mixture with one teaspoon of dried oregano, one teaspoon of dried thyme, salt, and pepper to taste. Stir everything together until it’s well combined. This filling is packed with flavor and nutrients! Take each prepared bell pepper and carefully fill it with the quinoa mixture. Pack it tightly but gently so it holds together. Make sure every pepper is full and ready to go. Now, place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes. This last step helps the tops brown nicely while the peppers soften. You want them to be tender and have a little char for that perfect taste. To get the best texture and flavor in your stuffed peppers, fill them well. Pack the quinoa mixture tightly inside. This helps keep the filling from falling out. Always choose firm peppers so they hold their shape while cooking. For even cooking, place the peppers upright in a baking dish. This way, they bake evenly all around. Cover the dish with foil during the first part of baking. This helps steam the peppers, making them tender. Remove the foil for the last 10 minutes to get a nice char. Using fresh herbs can make a big difference. Fresh parsley or dill adds a pop of flavor. They also bring bright color to your dish. If you only have dried herbs, that's okay! Just remember to use less. Dried herbs are stronger, so one-third the amount works well. If you want more flavor, you can try mixing fresh and dried herbs. This gives you a nice balance. You can adjust based on your taste. Want to add more flavor? Consider adding some extras to your filling. Chopped spinach can add nutrients and color. You can also toss in some cooked chickpeas for extra protein. If you like a kick, add some chopped jalapeños or red pepper flakes. Nuts like pine nuts can add a nice crunch. Just be sure to mix them in well with the other ingredients. Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only enhances the visual appeal of the dish but also adds subtle variations in flavor. Rinse Quinoa Thoroughly: Always rinse quinoa before cooking to remove its natural coating, saponin, which can impart a bitter taste. Customize Your Filling: Feel free to add other ingredients like spinach, artichokes, or even ground meat to the quinoa filling for a personal twist. Let Them Rest: Allow the stuffed peppers to rest for a few minutes after baking; this helps the flavors meld together and makes them easier to serve. {{image_2}} For those who crave meat, you can add ground meat to your Greek stuffed peppers. Ground beef or lamb works well. Brown the meat in the skillet before adding the onions and garlic. This step adds both flavor and heartiness to the dish. Mix the cooked meat into the quinoa filling. Then stuff the peppers as usual. You will get a protein-packed meal that feels more filling. If you prefer plant-based options, there are many ways to make these stuffed peppers vegetarian. You can replace the quinoa with other grains like rice or farro. Add more vegetables, such as zucchini or spinach, to the filling. You can also use vegan cheese instead of feta. These choices keep the dish tasty while making it meat-free. This recipe is naturally gluten-free! Quinoa is a great choice because it is gluten-free. Just make sure to check the vegetable broth label. Some broths may contain gluten. If you want to add grains, use gluten-free rice or millet. This way, everyone can enjoy this delicious meal without worry. To keep your Greek stuffed bell peppers fresh, store them in an airtight container. Place them in the fridge right after they cool. They stay good for about 3 to 4 days. If you want to enjoy them later, make sure to check them for any signs of spoilage. Freezing stuffed peppers is a great way to save them for later. Let the peppers cool completely. Wrap each pepper in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you're ready to eat, just thaw them overnight in the fridge. To reheat your stuffed peppers, use the oven for best results. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Heat for about 20 minutes. This method keeps the flavors and texture intact. You can also use a microwave, but be careful. Heat them in short bursts to avoid drying them out. Yes, you can use brown rice, farro, or bulgur. Brown rice takes about 40-45 minutes to cook. Farro cooks in about 30 minutes, while bulgur only needs 12-15 minutes. Make sure to adjust the liquid based on the grain you choose. You can use goat cheese for a similar flavor. For a dairy-free option, try almond feta or tofu. Nutritional yeast also adds a cheesy flavor without dairy. Look for tender skins and slight charring on the outside. You can also check the filling; it should be hot throughout. A fork should easily pierce the pepper. Yes, you can prep them a day ahead. Stuff the peppers and store them in the fridge. Just bake them when you are ready. You can also freeze unbaked peppers for future meals. Stuffed bell peppers offer a fun and tasty way to enjoy healthy ingredients. We covered the essentials: ingredients, step-by-step cooking, tips for the best results, and storage advice. Use quinoa, veggies, and your favorite spices for a dish full of flavor. Remember, you can adapt it to fit your taste, whether you prefer meat, vegetarian, or gluten-free options. With these insights, you can make delicious stuffed peppers anytime. Happy cooking!

Mediterranean Wonder: Greek Stuffed Bell Peppers

Delicious bell peppers stuffed with quinoa, feta, and Mediterranean flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth
  • 1 cup feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 0.5 cup black olives, sliced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley or dill

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the exterior with olive oil and place them upright in a baking dish.
  • In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce to simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and garlic; sauté for about 5 minutes until they become aromatic and the onion is translucent.
  • Stir in the cooked quinoa, crumbled feta cheese, cherry tomatoes, black olives, oregano, thyme, salt, and pepper. Mix well until all ingredients are incorporated.
  • Carefully stuff each prepared bell pepper with the quinoa mixture, packing it tightly.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred.
  • Once done, take out of the oven and garnish with fresh parsley or dill before serving.

Notes

Garnish with fresh herbs for added flavor.
Keyword Greek, quinoa, stuffed peppers