🫑 Mediterranean Stuffed Bell Peppers (With Quinoa, Herbs & Vegetables)

⭐ INGREDIENTS (Serves 4)

For the Peppers

4 large bell peppers (red, yellow, or orange)
1 tbsp olive oil (for brushing)

Filling

1 cup cooked quinoa (or couscous / brown rice)
1 small onion, diced
2 garlic cloves, minced
1 cup cherry tomatoes, chopped
1 small zucchini, finely diced
¼ cup chopped parsley
2 tbsp chopped mint (optional but recommended)
¼ cup crumbled feta cheese
2 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
Salt & pepper to taste

Sauce (Optional but delicious)

½ cup tomato sauce
1 tsp olive oil
½ tsp garlic powder

🔥 STEP-BY-STEP INSTRUCTIONS

🫑 1. Prepare the bell peppers

Slice the tops off the peppers.
Remove seeds and membranes.
Brush lightly with olive oil.
Place them upright in a baking dish.

Preheat oven to 190°C / 375°F.

🍳 2. Sauté the vegetables

In a pan, heat 2 tbsp olive oil.
Add:

onion
garlic

Cook 2–3 minutes.

Add:

zucchini
cherry tomatoes

Cook 4 minutes until slightly soft.

🥣 3. Make the filling

In a mixing bowl, combine:

cooked quinoa
sautéed vegetables
parsley
mint
paprika
oregano
feta
salt & pepper

Mix well.

🫔 4. Stuff the peppers

Fill each bell pepper tightly with the mixture.
Press gently so filling settles inside.

🍅 5. Add optional tomato base

In the baking dish, pour the tomato sauce around the peppers (not on top).
This adds extra moisture & flavor.

🔥 6. Bake

Cover the dish lightly with foil.
Bake for 30 minutes covered.
Remove foil and bake 15 minutes uncovered to brown the tops.

🌿 7. Finish & Garnish

Remove from the oven and top with:

extra feta
parsley
olive oil drizzle

🍽️ SERVE WITH

Perfect alongside:

Greek salad
Tzatziki
Lemon rice
Roasted potatoes
Garlic yogurt dip

💚 HEALTH BENEFITS

✔ High protein (quinoa + feta)
✔ Excellent fiber for digestion
✔ Fresh herbs support detox
✔ Low calorie and very filling
✔ Great for weight loss & clean eating