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Mediterranean Stuffed Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup chopped Kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 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 large bowl, combine 1 cup of cooked quinoa, 1 can of chickpeas, 1 cup of diced tomatoes, 1/2 cup of chopped Kalamata olives, 1/4 cup of chopped fresh parsley, 1/4 cup of crumbled feta cheese, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and salt and pepper to taste.
- Spoon the quinoa mixture into the prepared bell peppers, pressing down gently to pack the filling in.
- Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!
Stuffed peppers have a rich history in Mediterranean cuisine, dating back to ancient Greece and the Roman Empire. This beloved dish features vibrant bell peppers filled with a tantalizing mixture of rice, aromatic herbs, and savory meats such as lamb or beef. Renowned chefs like Yotam Ottolenghi have elevated the traditional recipe by incorporating ingredients like feta cheese, pine nuts, and raisins, adding a delightful Mediterranean flair. In Greece, they are known as "Gemista," while in Turkey, "Biber Dolma" is a popular variation. Today, the best versions of this dish can be savored in family-run tavernas across the Mediterranean, where the key lies in using ripe, flavorful peppers and a harmonious blend of spices.
60 min
4
320 calories
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