Mediterranean Quinoa Stuffed Peppers
Mediterranean Quinoa Stuffed Peppers- bell peppers stuffed with protein-rich spinach, quinoa and lentils. Paired with Mediterranean flavors of fire roasted tomatoes, fresh dill, lemon and feta for a healthy and delicious meal! (gluten-free)
Some of you might already recognize this recipe and that’s because I posted it on here almost two years ago. It’s one of my all-time favorites but the photos and the writing weren’t exactly up to snuff.
I find that I frequently feel that way when I take the time to look back through my archives. So I’ve decided to take advantage of the summer months to revisit the best ones and give them a little facelift.
What I love so much about this recipe is that it’s packed full of protein and iron. As a vegetarian, I’m always asked where I get my protein and meals like this are a perfect example. Each pepper packs a whopping 10 grams!
In addition to being so nutritious, the flavor is spot-on. Fresh dill and lemon are a perfect match for creamy feta and fire roasted tomatoes. I’m telling you, just one bite will instantly transport you to the Mediterranean. They’re light yet satisfying, and perfect for summer.
I like to cook the quinoa and lentils in advance so that they only take 30 minutes to put together the day of. You could also prepare the entire dish ahead of time and wait to bake them until you are ready to eat. I do that sometimes a day in advance and they are still just as delicious as when I cook them the same day.
If you’re looking for a vegetarian meal that will satisfy everyone, this one is sure to be a hit! I hope you enjoy them as much as I do!
Mediterranean Quinoa Stuffed Peppers
Yield: 10 peppers
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
- 10 bell peppers
- 2 cups cooked lentils (1/2 cup uncooked)
- 1 and 1/2 cups cooked quinoa* (1/2 cup uncooked)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 (10 ounce) bags baby spinach
- 1 (14.5 ounce) can of fire-roasted tomatoes
- 1/2 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- juice of 1 lemon
- 6 ounces feta cheese
- salt & pepper to taste
Preheat the oven to 375°F and lightly grease the bottom of a large baking dish with one tablespoon of oil. Slice the tops of of each pepper and remove the core. Arrange the peppers upright in the baking dish and set aside. I had to use a 9 x 13” and an 8 x 8” to fit all of them.
Warm the other tablespoon of oil in a skillet over medium heat and sauté the garlic and onion for several minutes, until the onion is translucent. Add the spinach and cover with a lid so that it cooks down, checking every few minutes and stirring. You might have to do this part in stages depending on how big your skillet is.
Once the spinach is wilted, drain the can of diced tomatoes and then add them to the skillet. Stir to combine and then remove from the heat and set aside.
In a large bowl, combine the cooked lentils and quinoa, herbs, salt & pepper, and the sautéed vegetables. Stir in the feta and mix until everything is mixed well. If needed, add more herbs or seasoning to cater to your preferences.
Spoon the mixture into each pepper half until you have used all of the filling. Cover the baking dish with tinfoil and bake in the preheated oven for 30 minutes.
Allow to cool for 5-10 minutes before serving. Garnish with herbs or sprinkle with parmesan cheese and enjoy!
*Click here for instructions on how to cook quinoa
Nutrition Facts are for one stuffed bell pepper
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!