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Mediterranean Quinoa Stuffed Bell Peppers
Colorful and flavorful bell peppers stuffed with a healthy quinoa and vegetable mix, perfect for a light and satisfying appetizer.
Prep Time
20 minutes
Total Time
50 minutes
Calories
325 kcal
Difficulty
Easy
Equipment
3 items
Cost
£1.42/serving
Ingredients
Servings
4
2Bell Peppers(Choose different colors for visual appeal)
£1.50
0.5cupQuinoa(Uncooked)
£0.40
1cupVegetable Broth(Low sodium)
£0.30
2tablespoonsOlive Oil(Extra virgin)
£0.25
0.5Red Onion(Diced)
£0.20
0.5Zucchini(Diced)
£0.40
0.5cupCherry Tomatoes(Halved)
£0.75
0.3cupKalamata Olives(Pitted and chopped)
£0.60
0.3cupFeta Cheese(Crumbled (optional, can be omitted for vegan))
£0.75
2tablespoonsFresh Parsley(Chopped)
£0.30
1tablespoonLemon Juice(Freshly squeezed)
£0.10
0.5teaspoonDried Oregano
£0.10
0.3teaspoonSalt(To taste)
£0.01
0.3teaspoonBlack Pepper(To taste)
£0.02
Total Cost
£5.68
£1.42 per serving
Instructions
- 1.Preheat oven to 375°F (190°C).
- 2.Cook the quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
- 3.Prepare the bell peppers: Halve the bell peppers lengthwise and remove the seeds and membranes.
- 4.Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add red onion and zucchini and cook until softened, about 5 minutes.
- 5.Combine the filling: In a large bowl, combine cooked quinoa, sautéed red onion and zucchini, cherry tomatoes, Kalamata olives, feta cheese (if using), fresh parsley, lemon juice, dried oregano, salt, and pepper. Mix well.
- 6.Stuff the bell peppers: Fill each bell pepper half with the quinoa mixture.
- 7.Bake: Place the stuffed bell peppers on a baking sheet and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- 8.Serve: Let cool slightly before serving. Garnish with extra fresh parsley, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (265g)
325 kcal / 1360 kJ
Carbs
35g
13% of RDA
Fat
18g
26% of RDA
Protein
10g
20% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
8 g
9% of RDA
Sodium
520 mg
23% of RDA
Saturated Fat
4 g
20% of RDA
Chef's Tips
Add a pinch of red pepper flakes for a touch of heat.
For a vegan option, omit the feta cheese.
Prepare the quinoa ahead of time to save time.
You can add other vegetables like mushrooms or spinach to the filling.
Cooking Equipment
Oven
Large Skillet
Baking Sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
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