Rainbow Veggie Quinoa Stuffed Peppers Mediterranean Style

Recipe Introduction

Quick Hook

Fancy a healthy stuffed peppers recipe that's packed with flavour and goodness? I always wondered how to make stuffed peppers not bland.

This recipe does the trick! It's a Mediterranean party in your mouth.

Brief Overview

These Rainbow Veggie Quinoa Stuffed Peppers bring the sunshine from the Mediterranean straight to your plate. It's easy peasy, taking around 1 hour and 5 minutes from start to finish.

This recipe makes 4 servings. Each serving will have two pepper halves.

Main Benefits

One of the best things about this recipe? It is super healthy! The quinoa is packed with protein and fiber.

Perfect for a light lunch or a satisfying dinner. What makes this special is how colourful and vibrant it is and it is also vegetarian stuffed pepper recipe .

Let's Get this Sorted!

These easy stuffed peppers recipe are a breeze to whip up. No fancy cooking skills needed!

The ingredients you'll need are for a good healthy stuffed peppers recipe are:

• 4 bell peppers
• 1 tbsp olive oil
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 courgette, diced
• 1 aubergine, diced
• 1 cup sun-dried tomatoes
• ½ cup Kalamata olives
• ½ cup feta (optional)
• ¼ cup parsley
• ¼ cup basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

It sounds like a lot, but don't worry! It comes together quickly. And remember, you can always tweak things to your liking.

I remember one time I accidentally used balsamic vinegar instead of olive oil. It was a bit tangy, but still edible! It shows that cooking is fun and flexible. You know?

Stuff Those Peppers!

We are going to bake our baked stuffed peppers . Oven to 375° F ( 190° C/ Gas Mark 5). The next thing that we are going to do is to halve the bell peppers and remove seeds.

Season and place in the baking dish. While the oven is heating up, cook your quinoa by simmering until all liquid is absorbed.

Then sauté your onion, garlic, courgette and aubergine until soft. Combine the cooked quinoa and the sautéed vegetables with the remaining ingredients for the filling.

Then stuff the peppers. Now bake those stuffed bell pepper variations for 30- 40 minutes, or until they are tender.

Delicious Stuffed Pepper Variations

Honestly, the best thing about this recipe is how versatile it is. You can totally change it up based on what you have on hand.

Don't have sun-dried tomatoes? No problem! Use fresh tomatoes instead. Add some protein by browning some Italian sausage. It's up to you! The next time you're thinking of cooking an easy stuffed peppers recipe , this should be it.

Remember these are stuffed peppers with vegetables , but there are so many delicious stuffed pepper ingredients you can add!.

If you like stuffed peppers with feta or with sausage, you can add any other delicious ingredients.

Trust me, you'll love this quinoa stuffed peppers recipe. It's a guaranteed crowd pleaser!

Ingredients & Equipment for Sunshine Stuffed Peppers

Alright, Okay, let's get this sorted! Fancy making a healthy stuffed peppers recipe that's bursting with flavour? Then let's check we have everything to hand.

Main Ingredients

Time to gather the goodies for these Mediterranean quinoa stuffed peppers . We are talking about a healthy stuffed peppers explosion in your mouth!

• Peppers: 4 large bell peppers (about 250g/9oz each) grab a rainbow for extra points!
• Quinoa: 1 cup uncooked ( 190g/6.7 oz ). Ensure it's good quality, it makes a difference.
• Veggie Broth: 2 cups ( 475 ml/16 fl oz ) or water will do.
• Olive Oil: 2 tablespoons ( 30 ml ) total.
• Onion: 1 medium, chopped ( 150g/5.3 oz ).
• Garlic: 2 cloves, minced ( 6g ).
• Courgette/Zucchini: 1 medium, diced ( 150g/5.3 oz ).
• Aubergine: 1 medium, diced ( 200g/7 oz )
• Sun-dried Tomatoes: 1 cup , chopped ( 100g/3.5 oz ).
• Kalamata Olives: ½ cup , pitted and chopped ( 75g/2.6 oz ).
• Feta: ½ cup , crumbled (optional) ( 75g/2.6 oz ).
• Fresh Parsley: ¼ cup , chopped ( 10g/0.3 oz ).
• Fresh Basil: ¼ cup , chopped ( 10g/0.3 oz ).

Seasoning Notes

Let's talk flavour, yeah?

• Essential Spice Combo: Dried oregano ( 1 teaspoon /2g), salt, and pepper. Don't skip these!
• Flavour Enhancers: Red pepper flakes ( ½ teaspoon /1g) if you like a kick. Fresh basil and parsley are essential for that Mediterranean vibe.
• Quick Swaps: Don't have Kalamata olives? Any pitted olives will do in a pinch. Sun-dried tomatoes ran out? Just use any ripe tomato you like.

Equipment Needed

Nothing fancy here, promise. This easy stuffed peppers recipe is for everyone.

• Large pot with lid (for quinoa).
• Large skillet or frying pan.
• Baking dish ( 9x13 inch / 23x33 cm ).
• Cutting board and sharp knife.
• Measuring cups and spoons.

I have made so many stuffed bell pepper variations over the years and let me tell you something! The secret, the actual hidden tip to unlock flavour is quality olive oil, and fresh herbs!

Right then! Now that you have everything you need, you're ready to crack on with the actual stuffing! It is a pretty healthy stuffed peppers recipe , I will say so myself!

Unlock Mediterranean Flavours: My Healthy Stuffed Peppers Recipe

Okay, let's get this sorted! I'm about to share my go-to healthy stuffed peppers recipe. Honestly, these aren't your grandma's soggy stuffed peppers.

This is a Mediterranean veggie explosion! I'm talking rainbow colours and a flavour punch that will leave you craving more.

This recipe is easy , even if you aren't a pro chef like me. Prep takes about 25 minutes , and the whole thing is done in just over an hour.

Let's dive in!

Prep Steps: Your Mise en Place Checklist

The secret to stress free cooking is mise en place . It is a fancy way of saying: get everything ready. This means chopping your onion (approx.

150g/ 5.3 oz) , garlic (approx. 6g) , courgette (approx. 150g/ 5.3 oz) , aubergine (approx. 200g/ 7 oz) , and sun-dried tomatoes (100g / 3.

5 oz) .

Rinse your 1 cup (190g / 6.7 oz) of quinoa well. I once skipped this and it tasted like soap.

Ew! Finally, preheat your oven to 375° F ( 190° C/ Gas Mark 5) .

step-by-step Stuffed Pepper Magic

Here is the process to get a perfect and healthy stuffed peppers:

1. Halve those beautiful bell peppers. Remove the seeds. Drizzle with olive oil . Add salt and pepper .
2. Cook the quinoa with 2 cups (475 ml / 16 fl oz) of vegetable broth for 15 minutes . Make sure you fluff it.
3. Sauté your chopped onion and garlic in olive oil . Then, add your courgette and aubergine . Cook until tender.
4. In a big bowl, mix the quinoa with the cooked veggies, sun-dried tomatoes , olives (75g / 2.6 oz) , feta (75g / 2.6 oz) , and herbs. Season well.
5. Spoon that awesome filling into each pepper half. Mound it up high!
6. Bake for 30- 40 minutes . The peppers should be tender.

Pro Tips and Tricks

Want to up your stuffed pepper game? Always use fresh herbs if you can. Honestly, they make a world of difference.

Also, don't overcook the quinoa. Mushy quinoa is a crime against food. I like to par-boil the peppers for 5 minutes before stuffing.

Common mistake is not tasting and adjusting the seasoning. Sun-dried tomatoes are salty, so go easy on the salt. I hope you like this easy stuffed peppers recipe, which can also become a vegetarian stuffed pepper recipe if you like.

Recipe Notes: Nailing Your Healthy Stuffed Peppers Recipe

Okay, let's get this sorted! You've got the recipe, now it's time to make it your own. Think of these notes as your trusty sidekick.

Plating Like a Pro & Perfect Pairings

Presentation matters, you know? I like to arrange my Mediterranean stuffed peppers on a nice platter. A sprig of fresh basil adds a touch of class.

A drizzle of olive oil? Always a good idea. For sides, consider a simple Greek salad. Or some crusty bread for mopping up all those lovely juices.

A chilled glass of crisp white wine? That always goes down a treat, doesn't it?

Storing Leftovers Like a Champ

Got leftovers? Lucky you! Pop your baked stuffed peppers in an airtight container. They'll keep in the fridge for up to three days.

For longer storage, you can freeze them. Wrap each pepper half individually in cling film before placing them in a freezer bag.

They'll last for about two months. To reheat, simply bake them in a preheated oven at 350° F ( 175° C) until heated through.

Honestly, they taste just as good the next day!

Remixing Your Easy Stuffed Peppers Recipe

Fancy a change? Swap out the feta for goat cheese! The healthy stuffed peppers recipe can be used for vegan options too.

Just leave out the cheese. Looking for a seasonal twist? In autumn, try adding some roasted butternut squash to the filling.

Yum! And if you want something more meaty, brown some spicy Italian sausage before adding the vegetables for that perfect spice sausage stuffed bell pepper variations .

You know, those little tweaks can make a world of difference.

Nutrition Lowdown

These quinoa stuffed peppers are packed with goodness. We're talking fiber from the quinoa and veggies. Vitamins from the peppers.

Healthy fats from the olive oil. Plus, it's a great source of protein. Perfect for a balanced and satisfying meal.

This vibrant vegetarian stuffed pepper recipe truly brings sunshine and flavor to the table. The stuffed peppers with vegetables deliver a delightful texture and taste that'll become a family favorite.

So there you have it! All you need to make the healthy stuffed peppers recipe your very own. Don't be afraid to experiment and have some fun. Happy cooking!