Mediterranean Stuffed Bell Peppers (Vegan)

Mediterranean · 40 min · vegetarian, vegan, gluten-free, dairy-free

Shop ingredients

Ingredients

• 4 large Bell peppers
• 1 cup Cooked quinoa
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 1/2 cup Kalamata olives
• 1 small Red onion
• 2 Garlic cloves
• 1/4 cup Fresh parsley
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 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. Set aside.
2. In a bowl, combine cooked quinoa, chopped cherry tomatoes, diced cucumber, chopped kalamata olives, finely chopped red onion, minced garlic, chopped parsley, lemon juice, olive oil, salt, and pepper. Mix well to create the stuffing.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
4. Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes until peppers are tender.
5. Remove from oven, garnish with additional parsley if desired, and serve warm.

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

← Browse the cookbook