When summer comes, I want to eat all the things Greek and Mediterranean. Fresh veggies, feta or other fresh cheese, olives... It's the cuisine of the sun by essence and it's exactly what I feel like eating ☀️
Now, I won't claim that this recipe is authentically Greek because Greece and its food what merely just the inspiration for this dish – but I will definitely claim that it's delicious!
Loaded with quinoa, chickpeas and a little bit of spinach (for the green!), these stuffed peppers make a super tasty vegetarian meal (for Meatless Monday for instance?) that you can make and eat for dinner and lunch as they make good leftovers. Say goodbye to the sad desk lunch, and bring these bright peppers instead 🙂
Or maybe there won't be any left because you'll devour everything in one sitting, but that's a good problem to have! Enjoy 🙂
Greek Style Quinoa Stuffed Bell Peppers
- 1 cup quinoa dry
- 2 cups broth vegetable or chicken
- 5 large bell peppers halved, seeds removed
- 1 tablespoon + 1 teaspoon olive oil divided
- 3 garlic cloves minced
- 1 small red onion finely diced
- 3 handfuls spinach finely chopped
- 1 cup canned chickpeas drained + rinsed
- 1 lemon zest and juice
- ½ cup pitted oil-cured black olives roughly chopped
- 4 oz. / 110 grams feta cheese crumbled
- Sea salt to taste
- Freshly ground pepper
- Olive oil to serve
Preheat oven to 375F / 190C degrees.
In a large saucepan, bring quinoa, broth and a pinch of sea salt to a boil. Reduce heat to simmer, then cover and cook for about 15 minutes or until quinoa is fluffy and water is absorbed.
In the meantime, prepare bell peppers on a baking sheet or dish. Drizzle olive oil (about 1 teaspoon) over peppers to coat both sides.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add garlic and onion, stirring often, cooking for about 2-3 minutes or until mixture begins to soften. Then, add spinach, chickpeas, lemon juice + zest and cooked quinoa. Turn off heat, and stir in black olives and feta. Season to taste.
Divide quinoa mixture evenly among bell pepper halves. Cover with foil and bake for 30 minutes, then remove foil and continue cooking another 15 minutes or until bell peppers are tender and quinoa is browned. Set aside to cool. Drizzle olive oil overtop before serving. Serve immediately.
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