Ingredients
Units
Scale
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup pitted olives, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- Make the Filling: In a large bowl, combine the cooked quinoa, diced tomatoes, olives, feta cheese, parsley, olive oil, oregano, salt, and pepper. Mix until well combined.
- Stuff the Peppers: Fill each bell pepper with the quinoa mixture, packing it gently.
- Bake: Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 20-25 minutes, until the peppers are tender.
- Serve: Enjoy the stuffed peppers warm, garnished with extra parsley if desired.
Notes
Serve warm with a drizzle of olive oil.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4 peppers
- Calories: 220kcal
- Fat: 10g
- Carbohydrates: 28g
- Protein: 8g