Mediterranean Quinoa Stuffed Peppers Recipe


These Mediterranean stuffed peppers with quinoa and beans are delicious topped with your favourite dairy-free feta for an outstanding meal.

Two Mediterranean quinoa stuffed bell peppers topped with feta and parsley on a plate.

These delicious, vegan stuffed peppers are hearty, satisfying and perfect for a healthy main or side dish. The recipe is vegan, gluten-free, high in protein and works well for a meal prep idea.

Stuffed peppers always make a great dinner option. They’re quite easy to prep and there are so many different flavour variations you can do. This one features Mediterranean ingredients and seasoninings like olives, garlic, lemon and parsley for a bright, fresh and flavourful result.

Why You’ll Love This Recipe

  • It’s the perfect all-in-one dinner that that’s ready in individual serving-sizes.
  • Each serving of 2 stuffed halves provides 9 grams of dietary fibre, 14 grams of plant-based protein and 36% of your daily iron intake.
  • Bright, zesty and light flavours but still hearty and satisfying.
    This filling dinner makes excellent leftovers for lunches throughout the week. 
  • You can customize the grains and beans to your personal tastes making it a versatile recipe.
  • Vegan and vegetarian-friendly.

Ingredient Notes

Visual ingredient list for making a Mediterranean stuffed bell peppers. Each ingredient is labelled with a text overlay.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Fresh Bell Peppers: Any colour works. I like to use a mixture of colours for a pretty presentation.
  • Quinoa: Any variety works. I recommend rinsing it well before use.
  • Broth: Any vegetable broth or stock is suitable for cooking the quinoa (adds extra flavour). You can also just use water.
  • Extra Virgin Olive Oil: this can be substituted with water or broth for an oil-free recipe.
  • Spices: The recipe calls for dried oregano, cumin and paprika.
  • Diced Tomatoes: You’ll need a 15 oz can of diced tomatoes. I like fire-roasted if you can find them.
  • Spices: If you’re missing one of the spices, 1-2 tsp Italian seasoning also works here.
  • Cannellini Beans: Also know as white beans or white kidney beans. They can be substituted with kidney beans or navy beans.
  • Kalamata Olives: Black olives would also work but I love the flavour of kalamata olives.

How to Make Quinoa Stuffed Peppers

Scroll down to find the written recipe card. This section features step-by-step photos for a visual reference.

Step 1: Prepare the beans and quinoa.

Cook the quinoa in the vegetable broth bringing it to a boil, then down to a simmer until all the water is absorbed and the quinoa is fluffy.

Open the can of white beans and drain and rinse well.

Cooked quinoa in a large pot.

Step 2: Saute the aromatics.

Add the olive oil to a large skillet over medium heat. Once hot, add the onion and sauté for 3 minutes until slightly softened. Add the garlic and spices to the skillet, stir and cook until fragrant, about 1 minute.

Stir in the diced tomatoes and tomato paste, and cook an additional 3-5 minutes until most of the liquid from the diced tomatoes is cooked off.



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