How To Make Mediterranean Stuffed Peppers

Change up your dinner routine with these bright, zesty, and hearty Mediterranean stuffed peppers! So easy, flavorful, and gluten-free! The bell peppers mellow in the oven and become tender, and the vegetarian quinoa filling is hearty while still being light and healthy.

– Vegetable broth – Quinoa – Bell peppers – Olive oil – Yellow onion – Zucchini – Garlic, dried oregano, ground cumin, coriander, cayenne, salt, and black pepper – Chickpeas – Cherry tomatoes – Feta – Parsley

What You'll Need

Add vegetable broth and quinoa to a medium-size sauce pan. Bring to a  boil, then cover and reduce heat to low. Simmer for 15-20 minutes, until  broth is absorbed. Remove from heat and uncover. Set aside to cool  slightly.

How To Make This

Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish with olive  oil or cooking spray. Place the (seeded and halved) peppers into baking  dish cut-side up.

How To Make This

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add  diced onion and cook until tender, around 3-4 minutes. Add the zucchini  and cook for another 3-4 minutes. Add garlic, oregano, cumin,  coriander, and cayenne, and cook for 1 minute.

How To Make This

Stir in chickpeas and cherry tomatoes and cook for an additional 2-3  minutes. Add cooked quinoa, feta, salt, pepper, and parsley. Divide quinoa filling evenly among pepper halves and cover with foil.

How To Make This

Bake for 35-40 minutes. Remove foil and bake for an additional 10-15 minutes, until peppers are tender. Serve immediately.

How To Make This

Make ahead: Prep this dish ahead of time and store it  in the refrigerator for up to 24 hours. When you are ready to bake, add  an additional 5-10 minutes to bake time.

Pro Tip