Mediterranean Stuffed Bell Peppers

Mediterranean · 40 min · vegetarian, gluten-free

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Ingredients

• 4 large Bell peppers
• 2 tbsp Olive oil
• 1 cup Cooked quinoa
• 1 cup Cherry tomatoes
• ½ cup Feta cheese, crumbled
• ¼ cup Kalamata olives, sliced
• 2 tbsp Fresh parsley, chopped
• 2 Garlic cloves, minced
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.
2. In a bowl, combine cooked quinoa, cherry tomatoes (halved), crumbled feta, sliced olives, chopped parsley, minced garlic, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently.
4. Bake uncovered for about 25-30 minutes, until peppers are tender and filling is heated through.
5. Remove from oven and let cool slightly before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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