Description
Stuffed Bell Peppers with Quinoa, Feta & Chickpeas is a delicious and nutritious dish that combines vibrant bell peppers with a flavorful filling of quinoa, feta cheese, and chickpeas.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 1 cup vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- While quinoa is cooking, prepare the bell peppers by cutting the tops off and removing the seeds.
- In a large bowl, combine cooked quinoa, chickpeas, feta cheese, olive oil, garlic powder, onion powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and bake for an additional 10 minutes.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables to the filling for extra flavor.
- This dish can be made ahead of time and stored in the refrigerator.
- Leftovers can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Stuffed Bell Peppers, Quinoa, Feta, Chickpeas, Vegetarian Recipe