Mediterranean Vegetarian Stuffed Bell Peppers
Mediterranean flavors shine in these easy, vegetarian stuffed bell peppers. The filling is protein-packed with quinoa, chickpeas, red onion, tomatoes, parsley, lemon, feta and seasonings. They come together so quickly and are absolutely delicious!
Ingredients
- 4 large bell peppers
- 1 cup quinoa (uncooked)
- 1/2 red onion, diced
- 1 can chickpeas (garbanzo beans)
- 1/2 cup parsley, chopped
- 1 cup baby tomatoes, diced
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 large lemon
- 6 oz. crumbled feta
- 1/2 tsp salt
- 1 tbsp dried oregano
- 1/2 tsp black pepper
For the Yogurt Dill Sauce:
- 1 cup plain Greek yogurt
- 2 tsp dried dill
- 1/2 lemon
- pinch of salt & pepper
- olive oil to thin
Instructions
- Rinse and cook the quinoa according to directions.
- Preheat the oven to 400.
- Slice the bell peppers in half and discard the inside seeds.
- In a large bowl, combine: cooked quinoa, chopped red onion, rinsed chickpeas, chopped parsley, diced tomatoes, sun-dried tomatoes, lemon juice, feta cheese, salt, pepper and oregano.
- Place the bell peppers in a baking dish and, using a spoon, stuff them with the filling.
- Bake at 400 for 20-25 minutes.
- In a small bowl, whisk together the ingredients for the Yogurt Dill Sauce and serve with the peppers.