Mediterranean Quinoa Stuffed Bell Peppers
Delicious and heart-healthy Mediterranean-inspired stuffed bell peppers packed with fiber, plant-based proteins, and healthy fats.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 1 cup quinoa, cooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 tbsp olive oil
- 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, olives, parsley, mint, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Mix well.
Fill each halved bell pepper with the quinoa mixture.
Place the stuffed bell peppers on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Serve the Mediterranean quinoa stuffed bell peppers hot, garnished with additional fresh herbs if desired.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 45 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |