Name: Mediterranean Stuffed Bell Peppers (Gluten-Free)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or orange); 1 cup quinoa, rinsed; 2 cups low-sodium vegetable broth; 1 cup cherry tomatoes, quartered; 1/2 cup crumbled feta cheese; 1/2 cup Kalamata olives, pitted and sliced; 1/4 cup fresh parsley, chopped; 2 tbsp extra-virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp black pepper; 1/4 tsp salt (optional)

Mediterranean Stuffed Bell Peppers (Gluten-Free)

HomemadePepper3101

These Mediterranean Stuffed Bell Peppers are a vibrant, satisfying, and gluten-free twist on a classic comfort dish. The sweet roasted peppers are packed with a savory, herby blend of quinoa, juicy tomatoes, briny olives, and tangy feta, all tied together by fresh parsley and aromatic garlic. Baking the peppers with a drizzle of olive oil deepens their flavor and creates a contrast between the tender shell and the hearty filling. Perfect for a weeknight dinner or meal prep, this recipe is not only colorful but also delivers layers of Mediterranean taste and texture in every bite.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Slice off the tops of the bell peppers and remove seeds and membranes, keeping peppers intact. Lightly brush the outsides and insides with 1 tbsp olive oil. Arrange peppers upright in a baking dish.
In a medium saucepan, bring the vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and let cool slightly.
While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 2-3 minutes until softened. Remove from heat.
In a large bowl, combine cooked quinoa, sautéed tomatoes and garlic, olives, feta cheese, parsley, oregano, pepper, and salt if using. Mix until well combined.
Spoon the quinoa mixture into the prepared bell peppers, packing gently. Place the stuffed peppers upright in the baking dish. Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes, until peppers are tender and filling is heated through.
Let cool for a few minutes before serving. Garnish with extra fresh parsley if desired.