Best Mediterranean Stuffed Bell Peppers
Welcome to my kitchen, where flavors dance and every dish tells a story. Today, we're diving into the world of Mediterranean Stuffed Bell Peppers – a delightful recipe that not only satisfies your taste buds but also brings a touch of sunshine to your table. Whether you're a seasoned chef or a kitchen novice, this recipe is crafted for you. Let's embark on this culinary adventure together!
Equipment
- Baking dish
- Chef's knife
- Cutting board
- Spoon
- Aluminum foil
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 6 large bell peppers, halved and seeds removed
- 2 tablespoons olive oil
- Corn kernels ( Optional )
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- To the skillet, add the diced cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, and fresh parsley. Sprinkle in the dried oregano, and season with salt and pepper to taste. Mix the ingredients well, allowing the flavors to meld.
- Once the quinoa is cooked, add it to the skillet with the prepared filling. Stir thoroughly, ensuring an even distribution of ingredients. Let the mixture simmer for an additional 5 minutes to enhance the flavors.
- Preheat your oven to 375°F (190°C).
- Drizzle the halved bell peppers with 2 tablespoons of olive oil, ensuring they are well-coated. Season with salt and pepper.
- Carefully stuff each bell pepper half with the quinoa and vegetable filling, pressing it down gently to ensure a hearty portion in each.
- Arrange the stuffed bell peppers in a baking dish. Cover with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
- Remove from the oven and uncover. Sprinkle extra feta cheese and fresh parsley on top for a burst of color and flavor. Serve these Mediterranean Stuffed Bell Peppers hot, embracing the essence of Mediterranean cuisine on your plate.