Imagine biting into a vibrant, roasted sweet pepper bursting with a symphony of Mediterranean flavors that will transport your taste buds straight to the sunny Greek islands! These Greek Stuffed Roasted Sweet Peppers are not just a dish; they're a culinary adventure that combines the wholesome goodness of quinoa, the tangy punch of feta cheese, and the rich, briny notes of Kalamata olives. Perfect for health-conscious foodies and flavor seekers alike, this recipe is about to become your new obsession – a mouthwatering masterpiece that's as nutritious as it is delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 large sweet peppers
- 1 cup cooked quinoa
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Carefully slice the sweet peppers in half lengthwise, removing the seeds and membranes while keeping the stem intact to help hold the pepper's shape.
- In a medium mixing bowl, combine the cooked quinoa, crumbled feta cheese, chopped Kalamata olives, fresh parsley, and dried oregano. Mix thoroughly.
- Season the quinoa mixture with salt and pepper, tasting and adjusting the seasoning as needed.
- Generously fill each pepper half with the quinoa mixture, pressing gently to ensure the filling is compact and evenly distributed.
- Arrange the stuffed pepper halves on the prepared baking sheet, ensuring they are not overcrowded.
- Drizzle the peppers lightly with olive oil and sprinkle additional oregano on top if desired.
- Roast in the preheated oven for 25-30 minutes, or until the peppers are tender and slightly charred at the edges.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.
Tips
- Choose peppers wisely: Select firm, vibrant sweet peppers with flat bottoms to ensure they sit nicely on the baking sheet.
- Quinoa preparation is key: Make sure to cook and cool the quinoa before mixing to prevent a soggy filling. Slightly cooled quinoa helps the mixture hold together better.
- Don't skip the olive oil drizzle: The light coating helps the peppers roast beautifully and prevents them from drying out.
- Customize your filling: Feel free to add protein like ground lamb or chickpeas for extra heartiness.
- Check doneness carefully: Peppers should be tender but not mushy – a slight char on the edges adds wonderful depth of flavor.
- Make ahead friendly: You can prepare the filling and stuff the peppers in advance, refrigerating until you're ready to bake.
- Serving suggestion: Pair with a crisp Greek salad or tzatziki for a complete Mediterranean meal that will impress any dinner guest!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
