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Vibrant Veggie-Loaded Quinoa Stuffed Peppers
Transform classic stuffed peppers into a nutritious delight with our veggie-loaded quinoa makeover. Try this healthy recipe today!
Growing up, stuffed peppers were a staple in our family dinners—rich, savory, and filling. Yet, as I began to explore healthier eating habits, I realized these beloved dishes could use a nutritious twist without sacrificing flavor or comfort. Enter the quinoa stuffed pepper: a vibrant, veggie-loaded version that maintains all the hearty satisfaction of the original, but with a lighter, more refreshing feel.
Inspired by the colors and flavors of Mediterranean cuisine, this recipe celebrates the bounty of vegetables and whole grains. Quinoa, known for its high protein content and essential amino acids, replaces traditional rice or meat fillings, creating a dish that's both nourishing and energizing. The addition of chickpeas, spinach, and a medley of spices transforms this meal into a powerhouse of nutrients, perfect for a weeknight dinner or a meal prep option for busy weeks.
Recipe Overview
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Mediterranean
Transform classic stuffed peppers into a nutritious delight with our veggie-loaded quinoa makeover. Try this healthy recipe today!
Ingredients
- • large bell peppers: 4
- • quinoa: 1 cup, rinsed
- • vegetable broth: 2 cups
- • canned chickpeas: 1 cup, drained and rinsed
- • fresh spinach: 2 cups, chopped
- • cherry tomatoes: 1 cup, halved
- • red onion: 1 small, finely chopped
- • garlic: 2 cloves, minced
- • olive oil: 2 tablespoons
- • lemon juice: 2 tablespoons
- • dried oregano: 1 teaspoon
- • ground cumin: 1 teaspoon
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • feta cheese: 1/4 cup, crumbled (optional)
- • fresh parsley: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 375°F (190°C). This step ensures that the peppers bake evenly and develop a sweet, roasted flavor.
- 2 Carefully slice the tops off the bell peppers and remove the seeds and membranes. Arrange them in a baking dish, cut side up, and set aside.
- 3 In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork.
- 4 In a large skillet, heat the olive oil over medium heat. Sauté the chopped red onion and garlic until fragrant and translucent, about 3 minutes.
- 5 Stir in the chopped spinach, cherry tomatoes, and chickpeas. Cook for another 5 minutes until the spinach wilts and the tomatoes begin to soften.
- 6 Combine the cooked quinoa with the sautéed vegetables in a large bowl. Add lemon juice, oregano, cumin, salt, and pepper. Mix well to ensure even distribution of flavors.
- 7 Spoon the quinoa mixture into each bell pepper, packing it in gently. Cover the baking dish with aluminum foil and bake for 30 minutes.
- 8 Remove the foil and sprinkle feta cheese over the top of each stuffed pepper. Bake for an additional 10 minutes, allowing the cheese to melt and lightly brown.
- 9 Garnish with fresh parsley before serving. This final touch adds a burst of color and a hint of herbal freshness.
Serving Suggestions
- • These vibrant stuffed peppers pair beautifully with a simple green salad drizzled with a balsamic vinaigrette, enhancing the Mediterranean flavors within. For a heartier accompaniment, consider serving alongside whole grain pita or a slice of crusty whole wheat bread. A crisp white wine, such as Sauvignon Blanc, complements the citrus and herb notes, while a sparkling water infused with lemon or cucumber provides a refreshing non-alcoholic option. Present the peppers by slicing them in half to showcase the colorful filling—it's a feast for both the eyes and the palate.
Storage Tips
To store leftovers, place the stuffed peppers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each pepper individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight if frozen, then warm in a preheated 350°F (175°C) oven for about 15-20 minutes until heated through. To maintain the texture, avoid microwaving, which can make the peppers soggy.
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