Mediterranean Quinoa Stuffed Peppers
These quinoa stuffed peppers are packed with flavor, veggies and protein and are an easy weeknight meal.
Servings: 6 peppers
- 3 bell peppers sliced and seeds removed
- 1 1/2 cups cooked quinoa
- 2 garlic cloves minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/3 cup chickpeas rinsed
- 1/2 cup grape tomatoes sliced
- 1/4 cup crumbled feta or more
- 1-2 tablespoon harissa
Preheat oven to 400°.
Start by cooking the quinoa. While the quinoa is cooking, slice the peppers in half and remove the seeds. Place peppers face up in a baking sheet.
Once quinoa is cooked, place it in a large bowl and add garlic, oregano, salt, chickpeas, and tomatoes to the bowl; stir to combine.
Spoon quinoa mixture into the red peppers until they're full, then bake the peppers for 20-25 minutes, or until peppers are soft.
Top peppers with feta cheese then drizzle with harissa paste.
-To make harissa drizzle-able, add it to a bowl along with 2 tablespoon of water to thin it out
-To prep ahead: simply make the quinoa mixture and store it in the refrigerator for up to 4 days; then, when you're ready to eat, you just have to slice, stuff and bake the peppers
Calories: 112kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 304mg | Potassium: 270mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2010IU | Vitamin C: 78mg | Calcium: 49mg | Iron: 1mg