How To Make Quinoa-stuffed peppers with roast tomatoes & feta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 bell peppers (any color)
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Cut the tops off the bell peppers, remove seeds and membranes, and set aside.
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In a bowl, mix together the cooked quinoa, cherry tomatoes, feta cheese, olive oil, minced garlic, dried oregano, salt, and pepper.
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Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
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Drizzle the tops of the stuffed peppers with olive oil and sprinkle with salt and pepper.
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Roast in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
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Remove from the oven and garnish with fresh parsley. Serve hot.
Nutrition
- Calories : 255
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 11mg
- Sodium : 345mg
- Total Carbohydrates : 32g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 8g
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