Salty Feta and Olive Stuffed Bell Peppers
These bell peppers are a delightful Mediterranean-inspired dish, bursting with the salty flavors of feta cheese and Kalamata olives. They make for a satisfying and easy weeknight dinner that's both healthy and flavorful.
Prep Time
45 min
Difficulty
Easy
Servings
4
Calories
280 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them on a baking tray.
- 2
In a mixing bowl, combine the cooked quinoa, crumbled feta cheese, chopped Kalamata olives, finely chopped red onion, minced garlic, chopped fresh parsley, olive oil, and lemon juice. Season with salt and black pepper.
~5 min - 3
Spoon the quinoa and feta mixture evenly into the prepared bell pepper halves, filling them generously.
~5 min - 4
Bake for 30-35 minutes, or until the bell peppers are tender and slightly softened, and the filling is heated through.
~35 min - 5
Let cool slightly before serving.
Tips
- For an extra salty kick, you can add a pinch of capers to the filling.
- These stuffed peppers can be made ahead of time and reheated in the oven or microwave for a quick meal.
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