Description
Quinoa stuffed peppers are a vibrant and healthy Mediterranean-inspired dish, perfect for a light yet satisfying dinner. The combination of quinoa, roasted bell peppers, and a blend of savory herbs and spices makes this meal delicious and nutritious.
Ingredients
6 multi-colored bell peppers
1 cup dry quinoa
4 garlic cloves
3 medium shallots (1 cup chopped)
¼ cup plus 1 tablespoon chopped parsley
¾ cup chopped pistachios
2 tablespoons olive oil
¼ teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons lemon juice plus zest from ½ lemon
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup feta cheese crumbles (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Wash the bell peppers and slice them in half lengthwise, removing the stems and seeds. Place them cut side down on a parchment-lined baking sheet. Roast for 15 minutes.
- After 15 minutes, flip the peppers cut side up, season with a pinch of salt and pepper, and return them to the oven for another 15 minutes until tender.
- Meanwhile, cook the quinoa: Rinse and drain the quinoa, then add it to a saucepan with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 17-20 minutes, until the water is absorbed. Let it sit covered for 5 minutes to steam.
- Mince the garlic, shallots, and parsley, and chop the pistachios.
- In a large skillet, heat 2 tablespoons of olive oil. Add the garlic, shallots, and red pepper flakes. Sauté for 1-2 minutes until the shallots become translucent and the garlic is fragrant.
- Remove from heat and stir in the cooked quinoa, pistachios, parsley, paprika, oregano, lemon juice and zest, sea salt, and black pepper. Adjust seasoning to taste.
- Spoon the quinoa mixture into the roasted pepper halves, topping with additional parsley and feta cheese (if using).
- Serve any extra quinoa mixture on the side and enjoy!
Notes
- Vegan: Omit the feta cheese or replace it with vegan cheese for a dairy-free option.
- Nut-Free: Skip the pistachios or substitute with sunflower seeds if you prefer a nut-free version.
- Spicy: Add a bit more red pepper flakes or a diced jalapeño to the filling to bring in some heat.
- Storage: Store leftover quinoa-stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, simply warm in the oven at 350°F for 10-15 minutes or microwave until heated through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
