Mediterranean Quinoa Stuffed Bell Peppers
These quinoa stuffed bell peppers are a great vegetarian source of protein, fiber, and nutrients and perfect for a Daniel Fast. The Mediterranean flavors provide some fresh, crunchy, and salty flavor to the quinoa and bell peppers.
I like to use bell peppers of different colors – red, green, orange, and yellow – because they look so appealing.
How to Make Stuffed Bell Peppers
First, cook the quinoa according to package directions and allow to cool slightly. Like rice, you want to stir and fluff the quinoa with a fork so it doesn’t get too dense and mashed together.
Thoroughly wash the bell peppers. Slice off the tops and clean out the seeds and ribs (the white part inside the pepper). Here are some more details on how to: core and seed a bell pepper.
Mix the cooked quinoa with diced tomatoes, red onion, Italian seasoning, and salt and pepper. After cleaning out the peppers, fill them with cooked quinoa leaving a little room at the top for the fresh Mediterranean blend.
Bake for about 30 minutes, but be sure to test the bell peppers for doneness. You want to find the sweet spot between too mushy and too crunchy. Allow the peppers to cool slightly when done.
It's a good mix to have warm filling quinoa and peppers matched with cool, crunchy cucumbers and salty olives. While the peppers bake, prepare the cucumber and olive topping and add to the top with some fresh lemon, parsley, and scallions for garnish.
If you're not on a Daniel Fast (and avoiding animal products), you could add some feta cheese and a drizzle of Greek yogurt to the top.
Did you know, one bell pepper contains almost 100% of your daily recommended intake of vitamin C? Good tasting and nutritious!
Mediterranean Quinoa Stuffed Bell Peppers
Serves 4
4 bell peppers
2/12 cups cooked quinoa
1/2 cup tomato, diced
1/4 cup red onion, finely chopped
1/2 tsp Italian seasoning
Salt and Pepper to taste
1/4 cup cucumber, chopped
1/4 cup feta cheese (optional)
2 TBS kalamata olives, chopped
Sliced scallions for garnish
Instructions
Cook quinoa according to package instructions and allow to cool slightly.
Cut tops of bell peppers and clean out seeds and ribs.
Mix cooked quinoa, tomato, red onion, Italian seasoning, salt and pepper.
Fill bell peppers leaving about one inch of space at the top.
Bake at 350 degrees for 30 minutes.
Mix cucumber, olives, parsley, and feta cheese (optional) and spoon mixture onto tops of cooked bell peppers.
Finish with a squeeze of fresh lemon and scallions, and enjoy immediately.
Looking for more Daniel Fast recipes? Visit the Daniel Fast meals and recipes page.