Mediterranean Stuffed Peppers
Delicious and heart-healthy stuffed peppers inspired by Mediterranean flavors, perfect for a diet aimed at lowering high cholesterol.
Ingredients
- 4 large bell peppers, halved and seeded
- 1 cup quinoa, cooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, chopped
- 1/2 cup kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, kalamata olives, parsley, olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Mix well.
Fill each bell pepper half with the quinoa mixture and place them on a baking dish.
Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
Serve the stuffed peppers hot, garnished with extra parsley if desired.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 9 |
| Carbs (g) | 35 |
| Fiber (g) | 8 |
| Sugar (g) | 10 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |