Mediterranean Stuffed Peppers
Delicious and heart-healthy stuffed peppers inspired by Mediterranean flavors, perfect for those looking to lower high cholesterol.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 1 cup quinoa, cooked
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, chopped
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, olives, red onion, garlic, parsley, mint, olive oil, oregano, cumin, salt, and pepper. Mix well.
Stuff each bell pepper half with the quinoa mixture and place them in a baking dish.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
Serve the stuffed peppers hot, garnished with extra fresh herbs if desired.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 10 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 10 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |