Mediterranean Stuffed Bell Peppers
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · vegetarian, gluten-free
318 cal
12g protein
45g carbs
10g fat
per serving · estimated
Ingredients
- 2 large Bell peppers
- 1 tbsp Olive oil
- 1/2 cup Cooked quinoa
- 1/2 cup Cherry tomatoes
- 1/4 cup Feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- 1 tbsp Fresh parsley, chopped
- 1 Garlic cloves, minced
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- 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.
- In a bowl, combine cooked quinoa, cherry tomatoes (halved), crumbled feta, sliced olives, chopped parsley, minced garlic, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture, pressing down gently.
- Bake uncovered for about 25-30 minutes, until peppers are tender and filling is heated through.
- 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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