Quinoa and Feta Stuffed Baby Bell Peppers Recipe

Name: Quinoa and Feta Stuffed Baby Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Baby Bell Peppers; 1/2 cups Quinoa; 3/4 cups Water; 2 Tablespoons Olive Oil, Divided; 2 Tablespoons Chopped Parsley; 1 whole Onion, Peeled And Diced; 1 clove Garlic, Peeled And Minced; 1 cup Cooked Chickpeas (canned Is Fine); 1 cup Corn Kernels; 1/2 cups Crumbled Feta Cheese, Divided; 1/2 teaspoons Dried Oregano; Salt And Pepper, to taste

Servings: persons

8 whole Baby Bell Peppers
1/2 cups Quinoa
3/4 cups Water
2 Tablespoons Olive Oil, Divided
2 Tablespoons Chopped Parsley
1 whole Onion, Peeled And Diced
1 clove Garlic, Peeled And Minced
1 cup Cooked Chickpeas (canned Is Fine)
1 cup Corn Kernels
1/2 cups Crumbled Feta Cheese, Divided
1/2 teaspoons Dried Oregano
Salt And Pepper, to taste

1
Slice the tops off the peppers and empty out the seeds and veins.
2
Retain the tops.
3
Place the peppers in a baking dish that will support them (I used a standard loaf pan).
4
Rinse the quinoa and add to a pot along with the water.
5
Bring to a boil, cover, reduce the heat to low and cook for 12 minutes.
6
Turn off the heat and let sit, covered, for an additional 5 minutes.
7
Stir in 1 tablespoon of the olive oil and the parsley.
8
While the quinoa is cooking, add the remaining tablespoon of olive oil to a large pan or skillet along with the onion.
9
Saute over medium heat until the onions are translucent.
10
Add the garlic, chickpeas and corn.
11
Continue to cook for about 10 minutes.
12
Add the onion mixture to the quinoa and fold in 3/4 of the cheese and the oregano.
13
Season with salt and pepper.
14
Preheat the oven to 375 degrees F.
15
Add as much of the mixture into each pepper as it will hold and sprinkle on the remaining cheese.
16
Replace the pepper tops, loosely, and bake for about 30 minutes or until the peppers are tender and have a bit of color.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 whole Baby Bell Peppers, 1/2 cups Quinoa, 3/4 cups Water, 2 Tablespoons Olive Oil, Divided, and more.

Yes, Quinoa and Feta Stuffed Baby Bell Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa and Feta Stuffed Baby Bell Peppers

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