Quinoa Stuffed Peppers

4.87 from 23 votes

These Quinoa Stuffed Peppers are my take on a Greek Salad in a pepper. They are so easy, delicious, and satisfying you won't even notice they are meatless!

Prep Time30

Cook Time15

Course: Main Course, Side Dish

Cuisine: American

Servings: peppers

Calories: 289kcal

Author: Andrea Mut

Ingredients

½ cup quinoa, uncooked
4 tablespoon olive oil, divided
4 large bell peppers, cut in half lengthwise, cored and seeded.
1 red onion, chopped
3 large cloves garlic, minced
1 medium zucchini, cut into small cubes
1 cup tomato, chopped
½ cup Kalamata olives, pitted and chopped
2 tablespoon each fresh basil and parsley, chopped. or 1 teaspoon each dried.
10 balls mini bocconcini cheese, or cubes of feta cheese cut in half
1 teaspoon salt, plus more to taste
½ tsp black pepper, plus more to taste
½ lemon, juiced, about 2 tbsp
100 g feta cheese, to crumble on top

Simple Tzatziki Sauce

3-inch piece cucumber
1 cup plain Greek yogurt
1 tablespoon chopped. fresh dill, or 1 teaspoon dried
¼ lemon, juiced
1 sm. clove garlic, minced
salt and pepper to taste

Instructions

For the stuffed peppers

Preheat oven to 450°F.
Rinse quinoa in a sieve under cold water for at least 2 minutes. Bring a pot of water to a boil. Add salt and cook quinoa for 12-15 minutes. Strain and rinse under cold water. Leave it in the strainer and set aside.
Cut peppers in half lengthwise and remove the seeds and core. Leave the tops on. In a large bowl toss with 1 tablespoon olive oil and sprinkle with salt and pepper.
Place pepper halves on a lined baking tray, cut side down. Bake for 8 to 10 minutes or until just starting to soften. Remove from oven, flip over and set aside. Reduce oven temperature to 350 degrees F.
In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add red onion and cook for 2-3 minutes. Add garlic and zucchini. Cook, stirring for 2-3 minutes more.
Remove from heat and stir in cooked quinoa, tomatoes, olives, fresh herbs, and bocconcini cheese, 2 tablespoon olive oil, fresh lemon juice, salt, and pepper. Taste and adjust seasonings if necessary.
In an oiled baking dish, place the peppers together snugly but with enough room to add filling. Fill each pepper generously. At this point peppers can be covered and refrigerated overnight if making ahead.
Bake for 15 minutes or until filling is warmed through. Remove from oven and sprinkle with crumbled feta cheese. These can be served warm or at room temperature.

Simple Tzatziki Sauce

Place grated cucumber in a sieve over a bowl. Sprinkle with salt. Let stand for a minimum of 15 minutes and up to an hour. Squeeze out any excess water.
In a medium bowl combine the drained cucumber with yogurt, dill, garlic, lemon juice, salt and pepper to taste. Stir together. This sauce keeps in the fridge for one week.

Notes

STORAGE: Filling can be made ahead and stored, covered, in the fridge for up to 24 hours. Peppers can be made in advance. After you finish stuffing, cover, and refrigerate for up to 24 hours. Proceed to baking instructions. Finished peppers will keep in the fridge, covered, for 5 days. Tzatziki sauce keeps for one week in the fridge.

NUTRITION FACTS -are based on 1 stuffed pepper and are only an estimate determined by an online calculator.

Nutrition