Go Back
Vegetarian Mediterranean With Stuffed Bell Peppers

Mediterranean With Stuffed Bell Peppers

Arif
These peppers taste bright and cozy. They bake easily. Dinner feels special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 4

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.
  • Mix all 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 more richness.
Nutritional Facts (per serving)
Calories: 340
Protein: 12g
Carbohydrates: 34g
Fat: 18g
Fiber: 5g
Sodium: 540mg