Mediterranean Stuffed Peppers with Quinoa, Kalamata Olives, and Tzatziki
Savor the flavors of the Mediterranean with these vibrant stuffed peppers, filled with a hearty mix of quinoa, Kalamata olives, and topped with a refreshing tzatziki sauce.
Equipment
- Baking dish
- Medium saucepan
- Skillet
- Mixing bowl
Ingredients
- 4 large bell peppers, assorted colors (about 2 lbs / 900g)
- 1 cup quinoa, uncooked (6.3 oz / 180g)
- 2 cups vegetable broth (16 fl oz / 475 ml)
- 1 cup Kalamata olives, pitted and chopped (5 oz / 140g)
- 1 medium red onion, finely diced (about 4 oz / 113g)
- 2 cloves garlic, minced
- 1 cup crumbled feta cheese (5 oz / 140g)
- 1 tbsp olive oil (0.5 fl oz / 15 ml)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved (5 oz / 140g)
- 1/2 cup fresh parsley, chopped (0.4 oz / 10g)
- 1 cup tzatziki sauce (8.5 oz / 240g)
Instructions
- Preheat your oven to 375°F (190°C). Begin by slicing the tops off the bell peppers and removing the seeds and membranes. Arrange the peppers in a baking dish.
- Rinse the quinoa under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- While the quinoa cooks, heat the olive oil in a skillet over medium heat. Sauté the red onion and garlic until the onion is translucent, about 3-4 minutes.
- Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Add the sautéed onion and garlic, Kalamata olives, cherry tomatoes, feta cheese, dried oregano, salt, pepper, and parsley. Stir until all ingredients are well combined.
- Stuff the quinoa mixture into the hollowed-out bell peppers, pressing down gently to pack the mixture.
- Place the stuffed peppers in the preheated oven and bake for 35 minutes, or until the peppers are tender and the filling is heated through.
- Serve the stuffed peppers warm, topped with a generous dollop of tzatziki sauce.
Notes
For a vegan version, omit the feta cheese and use a dairy-free tzatziki sauce.
If you prefer a crunchier pepper, reduce the baking time by 5-10 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.