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Fresh Stuffed Bell Peppers with Quinoa and Feta

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A quick, easy, and healthy recipe featuring colorful bell peppers stuffed with fluffy quinoa, tangy feta, and fresh herbs. Perfect for a wholesome, satisfying meal that comes together in under 40 minutes.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 cup dry quinoa, rinsed
  • 1 cup crumbled feta cheese
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped fresh parsley or basil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: handful of toasted pine nuts

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse 1 cup of quinoa under cold water. Place in a medium saucepan with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
  3. Slice the tops off the bell peppers and remove seeds and membranes. Trim the bottom slightly if needed so they stand upright without holes.
  4. Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onion and cook about 4 minutes until translucent. Add minced garlic and cook another 30 seconds until fragrant.
  5. In a large bowl, combine cooked quinoa, sautéed onion and garlic, halved cherry tomatoes, crumbled feta, chopped herbs, lemon juice, salt, and pepper. Stir gently to blend.
  6. Spoon the quinoa mixture evenly into each bell pepper, packing lightly but not overfilling. Place stuffed peppers upright in a baking dish.
  7. Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes to brown the tops slightly.
  8. Let the peppers cool for a few minutes before serving to help the filling set.

Notes

Rinse quinoa well to remove bitterness. Do not overcook quinoa to avoid mushy filling. Use firm bell peppers to hold filling without collapsing. Pack filling gently to prevent bursting. Fresh herbs add brightness; dried herbs are not recommended. Tent foil if peppers brown too quickly. Can be made vegan by substituting feta with plant-based cheese or tofu.

Nutrition

Keywords: stuffed bell peppers, quinoa, feta, healthy dinner, easy recipe, vegetarian, gluten-free, quick meal

Find it online: https://yumnode.com/fresh-stuffed-bell-peppers-with-quinoa-and-feta-easy-healthy-recipe-ideas/