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Mediterranean Quinoa Stuffed Peppers with Feta

Ingredients · Serves 4 · Prep 20 min · Total 1 hr

  • Quinoa
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • Peppers
  • 4 large red bell peppers
  • 1 tbsp olive oil
  • 1 pinch kosher salt
  • Filling
  • 1 can chickpeas, 15 oz, drained and rinsed
  • 1 cup cherry tomatoes, quartered
  • ½ cup kalamata olives, chopped
  • ¼ small red onion, finely chopped
  • 2 cups baby spinach, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 4 oz feta, crumbled (about 1 cup), divided
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Mediterranean Quinoa Stuffed Peppers with Feta

Ingredients, continued

  • Filling (continued)
  • ¼ cup fresh parsley, chopped
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Mediterranean Quinoa Stuffed Peppers with Feta

Steps

  1. Heat the oven to 400°F (200°C).
  2. Rinse the quinoa well in a fine-mesh strainer. Rinsing removes a bitter coating.
  3. Combine the quinoa and broth in a saucepan and bring to a boil.
  4. Cover, turn the heat to low and simmer until the liquid is absorbed.
  5. Take the pan off the heat and let it steam, still covered.
  6. Cut the peppers in half lengthwise through the stem and remove the seeds and ribs.
  7. Set the halves cut side up in a 9x13 baking dish, brush with 1 tablespoon oil and sprinkle with a pinch of salt.
  8. Roast the empty peppers to soften them.
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Mediterranean Quinoa Stuffed Peppers with Feta

Steps, continued

  1. In a large bowl, combine the quinoa, chickpeas, tomatoes, olives, red onion, spinach, garlic, oregano, 2 tablespoons oil, lemon juice, zest, salt, pepper and half the feta.
  2. Spoon the filling into the pepper halves and top with the remaining feta.
  3. Bake until the filling is hot and the feta is lightly browned.
  4. Sprinkle with parsley and serve.