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Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers

Arif
These peppers taste bright and cozy. They bake easily. Dinner feels happy.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course baking
Cuisine American / Mediterranean
Servings 4
Calories 340 kcal

Equipment

  • Baking dish
  • mixing bowl
  • Cutting board
  • Sharp knife
  • Spoon

Ingredients
  

  • 4 large bell peppers – crunchy edible bowls
  • 2 cups cooked rice or quinoa – hearty base
  • 1 cup cherry tomatoes chopped – sweet juicy pops
  • ½ cup red onion diced – gentle bite
  • 2 cloves garlic minced – bold aroma
  • ½ cup sliced Kalamata olives – briny depth
  • ¾ cup crumbled feta cheese – creamy contrast
  • 3 tablespoons olive oil – flavor carrier
  • ¼ cup fresh parsley chopped – fresh flavor
  • 1 teaspoon dried oregano – warm herb note
  • 2 tablespoons lemon juice – bright finish
  • ½ teaspoon salt – balance
  • ¼ teaspoon black pepper – mild spice

Instructions
 

  • Heat oven to 375°F (190°C).
  • Slice tops off peppers and remove seeds.
  • Stir remaining ingredients in a bowl.
  • Spoon filling into peppers.
  • Place peppers in baking dish and cover with foil.
  • Bake 30 minutes.
  • Remove foil and bake 10 minutes more.
  • Serve warm.

Notes

Add chickpeas for extra protein.
Swap feta for goat cheese if desired.
Drizzle olive oil before serving for extra richness.

Nutritional Facts (per serving)

Calories: 340
Protein: 12g
Carbohydrates: 34g
Fat: 18g
Fiber: 5g
Sodium: 540mg
Keyword Healthy Stuffed Peppers, Stuffed Bell Peppers, Vegetarian Stuffed Peppers