Feta Stuffed Red Bell Peppers Recipe

I absolutely love this recipe because it combines all my favorite Mediterranean flavors into a perfect, healthy meal that feels indulgent yet guilt-free. Plus, it’s a breeze to whip up and impresses everyone with its vibrant colors and delicious taste!

I love making recipes that are not just yummy but also good for you, like my Feta Stuffed Red Bell Peppers. These happy-red peppers are packed not just with what I think is the best mixture of savory quinoa and crumbled feta, but also a few of my favorite ingredients: parsley and oregano.

I think the touch of lemon juice makes them taste bright, and including toasted pine nuts is a delicious surprise.

Ingredients

• Red Bell Peppers: Rich in vitamin C, adds vibrant color and sweetness.
• Olive Oil: Healthy monounsaturated fats, enhances flavor with a smooth texture.
• Quinoa: High in protein and fiber, a filling and nutritious grain.
• Feta Cheese: Creamy with tangy saltiness, provides calcium and protein.
• Parsley: Fresh herb adding brightness, rich in vitamins A, C, and K.
• Pine Nuts: Toasted flavor, offers healthy fats and a crunchy texture.
• Lemon Juice: Zesty acidity, enhances the freshness of the dish.

Ingredient Quantities

• 4 large red bell peppers
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cooked quinoa
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pine nuts, toasted
• Juice of 1 lemon

Instructions

1. Set your oven to 375 degrees F (190 degrees C) to warm up. With a knife, carefully cut the very tops off of the red bell peppers. Then reach in and pull out all of the seeds and the white parts that are inside the peppers.

2. In a frying pan, heat olive oil medium. Add onions and garlic, and sauté until onion is “clear,” about 5 minutes.

3. In a big bowl, mix the cooked quinoa, the sautéed onion and garlic, the crumbled feta cheese, the chopped parsley, the dried oregano, the salt, the black pepper, the toasted pine nuts, and the lemon juice. Make sure that all the ingredients are well incorporated.

4. Fill each red bell pepper with the quinoa and feta mixture, packing it tightly.

Ingredients:

• Cooked quinoa
• Crumbled feta cheese
• Chopped fresh parsley
• Sliced green onions
• Olive oil
• Lemon juice
• Salt and pepper to taste.

Instructions:

1. Prepare the quinoa according to package instructions.

2. Preheat the oven to 375 degrees Fahrenheit.

3. Half each red bell pepper, and remove the seeds and stems.

4. In a bowl, combine the cooked quinoa, feta cheese, parsley, green onions, olive oil, lemon juice, salt, and pepper.

5. !STUFF! the bell pepper halves with the mixture.

5. Put the peppers, which have been stuffed, into a baking dish. If needed, make use of the tops of the peppers as covers.

6. To aid in steaming the peppers, place a small amount of water at the bottom of the baking dish.

7. Cover the dish for baking with aluminum foil and place in an oven that has been preheated to the bake setting for 30 minutes.

8. Remove the foil after 30 minutes and bake for another 10-15 minutes, or until the peppers are tender and the tops are slightly browned.

9. Take the peppers out of the oven and allow them to chill a bit before plating.

10. Serve them warm, if you like, with more chopped parsley on top. Then dig in and enjoy your tasty red bell peppers stuffed with feta!

Equipment Needed

1. Oven
2. Knife
3. Cutting board
4. Spoon
5. Frying pan
6. Bowl
7. Baking dish
8. Aluminum foil
9. Measuring spoons
10. Measuring cups

FAQ

• Can I use a different type of cheese instead of feta?You can substitute goat cheese or ricotta for feta, but it will change the flavor profile a bit.
• How do I toast pine nuts?In a dry skillet, toast them over medium heat. Stir them frequently, so they don’t burn, and watch for the color to change to golden brown. Their fragrance will let you know when they’re done.
• Is there a substitute for quinoa if I don’t have any?Indeed, you can replace quinoa with cooked rice, couscous, or bulgur and achieve a practically similar texture.
• Can these stuffed peppers be made ahead of time?Absolutely, you can get them ready in advance, bake them just before you’re going to serve, or make them ahead and reheat them when it’s time to eat.
• What can I serve with these stuffed peppers?A complete meal can be made with roasted vegetables or a side salad that pairs well with these.
• How do I know when the peppers are fully cooked?The peppers ought to be soft yet maintain their form, with the tops being browned just enough to convey that they are done.

Substitutions and Variations

Substitute yellow or orange bell peppers for red ones. They have slightly different flavors, but they’re both still delicious.
They’re also better than yellow or orange tomatoes if you want to replace red ones.
Avocado oil: Use olive oil or any other oil for a neutral flavor.
Quinoa: Use cooked bulgur or couscous instead for the same textures.
Cheese feta: Use an alternative creamy option such as goat cheese or ricotta.
Pine nuts: Use toasted almonds or walnuts in their place, for a flavor that is nutty and just a little sweet.

Pro Tips

1. Roast the Peppers First Before stuffing, you can lightly roast or char the bell peppers under a broiler for a few minutes. This will add a smokier flavor and enhance their sweetness.

2. Add Flavorful Broth Use vegetable or chicken broth to cook the quinoa instead of water. This infuses an extra layer of flavor into the stuffing.

3. Enhance with Herbs Try adding fresh mint or basil along with or as a substitute for parsley to give the dish a fresh, aromatic twist.

4. Cheese Variation Mix in or top the stuffed peppers with a bit of grated parmesan or mozzarella for a creamy texture and to balance the tanginess of feta.

5. Crunchy Topping Add a crunchy topping by mixing breadcrumbs with a bit of melted butter and sprinkling over the peppers before the final bake. This will give an appealing texture contrast.