Greek Veggie Stuffed Peppers

$- 4 large bell peppers (any color) - 1 cup cooked quinoa (or couscous) - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup crumbled feta cheese - 2 tablespoons fresh parsley, chopped - 2 tablespoons fresh mint, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste For this dish, I use fresh ingredients to bring out the best flavors. Bell peppers form the base, and I like a mix of colors. The quinoa or couscous adds great texture and nutrition. Cherry tomatoes and cucumber keep it light and fresh. Red onion gives a nice crunch and a bit of bite. Kalamata olives add a nice salty kick, while feta cheese brings creaminess. Fresh parsley and mint work together for a herbaceous touch. Olive oil and lemon juice dress the filling, making it bright and zesty. You can also adjust the salt and pepper to fit your taste. The goal is to create a colorful and tasty filling that shines through the peppers. - Preheat your oven to 375°F (190°C). - Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish. - In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint. - In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. - Pour the dressing over the quinoa mixture and stir until coated. - Carefully spoon the filling into each bell pepper. Press down to pack it in. - Drizzle a bit of olive oil over the tops of the stuffed peppers for extra flavor. - Cover the dish with foil and bake for 25 minutes. - Remove the foil and bake for another 10-15 minutes until the peppers are tender and charred. - Let cool for a few minutes before serving. Garnish with extra parsley or mint if you like. - Bake for a total of 35-40 minutes for perfect peppers. - Serve warm, with a side salad or tzatziki for a refreshing touch. - How to select the best peppers: Choose firm peppers with no soft spots. Bright colors mean fresh taste. I like red, yellow, and green peppers for their sweetness. - Ensuring the stuffing stays moist: Use enough olive oil and lemon juice in your mixture. Mixing in diced tomatoes helps add moisture. You want a blend that is juicy but not watery. - Adding spices or herbs for additional flavor: Try oregano or dill for a Greek twist. A pinch of cumin or paprika can add warmth. Fresh herbs elevate the dish's taste. - Tips for adjusting the recipe to taste: If you like heat, add red pepper flakes. For a tangy kick, squeeze in more lemon juice. Taste as you mix to find your perfect balance. - Garnishing ideas for serving: Top with extra crumbled feta and fresh parsley. A drizzle of olive oil adds shine and flavor. - Creative plating suggestions: Arrange peppers on a colorful platter. Add a side of simple salad to make a lovely meal display. A sprinkle of sesame seeds can add crunch and flair. {{image_2}} If you want to mix things up, try using rice instead of quinoa or couscous. Brown rice adds a nutty flavor, while white rice is milder. Both will work well in the stuffed peppers. You can also use other grains like farro or barley for a different texture. You can swap out the filling veggies too. Instead of cherry tomatoes, try using diced bell peppers or zucchini. For a bit of crunch, add shredded carrots or even corn. The options are endless, so feel free to get creative! This recipe can easily fit different diets. For a vegetarian option, simply skip the feta cheese or use a dairy-free substitute. If you're vegan, replace the feta with a nut-based cheese or omit it entirely. You still get great flavors from the veggies and herbs. If gluten is a concern, quinoa is naturally gluten-free. Just make sure to check if any other ingredients, like the olive oil or spices, are certified gluten-free. You can enjoy this dish without worry! Greek cuisine has many regional twists, and you can explore those in your stuffing. For instance, some areas use rice mixed with ground meat. You can add a bit of ground turkey or beef for a heartier meal if you like. In other regions, people might include spices like cinnamon or allspice, giving a unique flavor. Consider mixing in some herbs like dill or oregano for an even more authentic taste. Embrace local flavors and make this dish your own! To keep your Greek veggie stuffed peppers fresh, follow these tips: - How to store leftovers: Allow the peppers to cool after cooking. Place them in an airtight container. Store them in the fridge for up to four days. - Best containers for storage: Use glass or BPA-free plastic containers. These keep the flavors locked in and prevent spills. When it's time to enjoy your leftovers, use these methods: - Tips for reheating without losing flavor: Reheat in an oven at 350°F (175°C). This keeps the peppers moist and warm. - Safe microwave methods: If you use the microwave, cover the peppers with a damp paper towel. This helps retain moisture. Freezing your stuffed peppers can extend their life: - How to freeze stuffed peppers successfully: Wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag. They can last for up to three months. - Thawing and reheating tips: Thaw peppers in the fridge overnight. Reheat in the oven or microwave as above to maintain flavor and texture. Can I make Greek Veggie Stuffed Peppers ahead of time? Yes, you can make Greek Veggie Stuffed Peppers ahead of time. Prepare the stuffing and fill the peppers. Cover and store them in the fridge. Bake them the next day for a quick meal. What can I serve with stuffed peppers? You can serve Greek salad, pita bread, or tzatziki sauce with stuffed peppers. These sides add fresh flavors and complement the dish well. How long do stuffed peppers last in the refrigerator? Stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Caloric content per serving Each serving of Greek Veggie Stuffed Peppers has about 300 calories. This makes it a light and healthy meal option. Nutritional benefits of key ingredients - Quinoa: A complete protein with fiber, good for digestion. - Kalamata olives: Provide healthy fats and antioxidants. - Feta cheese: Adds calcium and flavor without too many calories. - Bell peppers: High in vitamins A and C, great for your immune system. What to do if the peppers are too tough? If your peppers are tough, try roasting them longer. Bake them for an extra 10 minutes to soften. You can also blanch them in boiling water for a few minutes before stuffing. How to avoid soggy stuffing To avoid soggy stuffing, use cooked quinoa that is not overcooked. Drain any liquid from the vegetables before mixing. This keeps the stuffing dry and fluffy. This blog post covers how to make tasty Greek veggie stuffed peppers. We explored the ingredients needed, step-by-step instructions, and helpful tips. You learned how to choose the right peppers and enhance flavors. Variations for dietary needs and storage tips were also shared. Now, you’re ready to impress with this healthy dish. Enjoy cooking and sharing these stuffed peppers with friends and family!$

Greek Veggie Stuffed Peppers

Discover the vibrant flavors of Mediterranean Bliss Stuffed Peppers! These beautiful bell peppers are filled with a delicious mix of quinoa, fresh veggies, and tangy feta, creating a nutritious and mouthwatering dish. Perfect for a healthy dinner or meal prep, they're easy to make and packed with goodness. Click through to explore this delightful recipe and bring a taste of the Mediterranean to your table!

Print Recipe Pin Recipe

Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa (or couscous)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

2 tablespoons fresh mint, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and remove the seeds and membranes to create hollow cups. Place them upright in a baking dish.

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour this dressing over the quinoa mixture and stir until everything is well coated.

Carefully spoon the filling into each hollowed bell pepper, pressing slightly to pack it in.

Drizzle a little extra olive oil over the tops of the stuffed peppers for added flavor.

Cover the baking dish with foil and bake in the preheated oven for about 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.

Allow to cool for a few minutes before serving. Garnish with extra parsley or mint if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4