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Greek Stuffed Peppers with Quinoa
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the cherry tomatoes to the skillet and cook for another 2-3 minutes, until they start to soften.
- Remove the skillet from the heat and stir in the cooked quinoa, feta cheese, parsley, and oregano. Season with salt and pepper to taste.
- Spoon the quinoa mixture into the prepared bell peppers, packing it down gently. Place the pepper tops back on.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!
The history of Greek Stuffed Peppers with quinoa dates back to ancient Greece, where quinoa was a staple grain. This modern twist on a classic dish brings a nutty flavor and a protein-packed punch. Renowned Greek chef, Yannis Alexandrou, is credited with popularizing this variation at his restaurant in Athens, where it quickly became a hit. The dish has since spread to Greek restaurants worldwide. The key to a perfect Greek Stuffed Peppers with quinoa lies in the seasoning, with oregano, mint, and parsley adding a burst of Mediterranean flavor. For a unique twist, some chefs also add feta cheese to the filling. Today, the best version of this dish can be found in traditional Greek tavernas, where the peppers are sourced locally and the quinoa is cooked to fluffy perfection.
60 min
4
350 calories
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