Serves 6
60 min
Mediterranean Quinoa Stuffed Peppers
Recipe GLPR9452175d28b1c7
Vibrant bell peppers filled with a hearty blend of quinoa, lentils, spinach, and fire-roasted tomatoes, seasoned with fresh dill, parsley, and feta cheese. This Mediterranean-inspired dish is both nourishing and elegant, perfect as a vegetarian main course or appetizer.
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Ingredients
5 large bell peppers (or 6 medium), halved lengthwise and seeded
2 tablespoons olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
8 cups fresh spinach leaves
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
2 cups cooked lentils
1 1/2 cups cooked quinoa
6 ounces feta cheese, crumbled
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1 teaspoon dried oregano
1 whole Juice of 1 lemon
Salt and black pepper to taste
Directions
Preheat your oven to 375°F. Lightly coat the bottom of a large baking dish (9x13 inches or larger) with 1 tablespoon of olive oil. Arrange the halved bell peppers cut-side up in the prepared dish, and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, then sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent.
Add the fresh spinach to the skillet. Cover with a lid and cook for 2-3 minutes, stirring every minute or so, until the spinach is completely wilted. If needed, do this in batches to accommodate all the spinach.
Drain the fire-roasted tomatoes and add them to the skillet with the spinach mixture. Stir well to combine, then remove from heat and set aside.
In a large mixing bowl, combine the cooked lentils, cooked quinoa, fresh dill, fresh parsley, dried oregano, and lemon juice. Add the cooled spinach and tomato mixture to the bowl, then gently fold in the crumbled feta cheese. Season with salt and black pepper to taste, and adjust any seasonings as needed.
Spoon the quinoa and lentil filling evenly into each prepared pepper half, filling them generously. Cover the baking dish tightly with aluminum foil.
Bake in the preheated 375°F oven for 30 minutes, covered with foil. The peppers should be tender when pierced with a fork.
Remove from the oven and allow the stuffed peppers to cool for 5-10 minutes before serving. Serve warm and enjoy.
