Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers 🫑
(serves 4)

Ingredients:
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa (or rice, or bulgur)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix quinoa, chickpeas, tomatoes, olives, feta, olive oil, lemon juice, oregano, paprika, salt, and pepper.
3. Stuff each pepper with the filling and place in a baking dish.
4. Cover with foil and bake for 30 minutes.
5. Remove foil and bake an additional 10 minutes until peppers are tender.
6. Garnish with parsley and serve warm.

👉 Great on its own, or with a side of Greek yogurt or tzatziki.

Mediterranean diet compliant.

Here’s why:
• Whole grains/legumes → quinoa (or bulgur/rice) + chickpeas (plant protein, fiber, minerals).
• Vegetables → bell peppers, tomatoes, olives.
• Healthy fats → olive oil + olives.
• Moderate dairy → feta cheese (allowed in moderation on the Mediterranean diet).
• Herbs & spices → oregano, paprika, parsley (flavor without heavy sauces).

The Mediterranean diet emphasizes vegetables, legumes, whole grains, olive oil, nuts, seafood, moderate dairy, and minimal red meat or processed foods. This recipe fits right in.