Stuffed Bell Peppers with Feta
Highlighted under: Homestyle Meals
When it comes to easy weeknight dinners, I find that stuffed bell peppers bring a delightful mix of flavors and textures that really satisfy my cravings. I love how colorful and vibrant they look on the plate! The combination of savory feta cheese with tomatoes and herbs makes each bite a burst of freshness, and they can be prepped in just a matter of minutes. Plus, using bell peppers means I’m getting a healthy dose of vitamins. It's a win-win for my taste buds and my health!
Making stuffed bell peppers has become one of my favorite ways to enjoy vegetables. A few weeks ago, I tried a new approach using quinoa and feta, and it turned out to be a game changer. The quinoa adds a nutty flavor and a wonderful texture that pairs perfectly with the creamy feta. I learned that cooking the quinoa in vegetable broth instead of water enhances the overall taste.
Additionally, I love that I can customize the filling based on what I have on hand. Last time, I added olives for a briny kick, and it elevated the dish even further. These peppers are not only visually appealing but also incredibly satisfying!
Why You'll Love This Recipe
- Colorful presentation that brightens up your table
- Flavorful filling with a unique twist from feta cheese
- Easily customizable to suit your taste preferences
Choosing the Right Bell Peppers
When selecting bell peppers for this recipe, opt for ones that are firm and free of blemishes. A variety of colors not only adds visual appeal but also provides different flavor profiles. For example, red peppers are sweeter compared to their green counterparts. If you like a bit more crunch, slightly under-ripe peppers are a great choice, as they maintain their texture during baking.
You can also experiment with different pepper sizes. While large bell peppers are ideal for stuffing, mini bell peppers can serve as delightful single-serving appetizers. Just keep in mind that cooking time may need to be adjusted; smaller peppers will usually require about 20 minutes in the oven instead of 25.
Cooking and Seasoning the Quinoa
Quinoa acts as the hearty base of your filling, providing both texture and protein. Make sure to rinse the quinoa under cold water before cooking to remove its natural coating called saponin, which can impart a bitter taste. Cooking it in vegetable broth, rather than water, enhances its flavor, making the stuffed peppers even more delicious.
For additional seasoning, consider adding minced garlic or diced onions to the quinoa mixture. Sauté them in olive oil before incorporating them with the cooked quinoa. This will give your filling a deeper flavor profile that complements both the feta cheese and the fresh tomatoes.
Ingredients
Stuffed Bell Peppers
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
Prepare the Quinoa
In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
Prepare the Peppers
While the quinoa is cooking, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Drizzle olive oil over the insides and season lightly with salt and pepper.
Mix the Filling
In a large bowl, combine the cooked quinoa, cherry tomatoes, feta cheese, oregano, and season with further salt and pepper to taste. Mix well to combine all ingredients.
Stuff the Peppers
Carefully stuff each bell pepper with the quinoa mixture, packing it in gently but firmly.
Bake
Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes. Remove the foil in the last 5 minutes to allow the tops to brown slightly.
Serve
Garnish with fresh basil before serving. Enjoy your delicious stuffed bell peppers!
Pro Tips
- Feel free to add other vegetables or proteins to the filling, like black beans or corn, for added nutrition and flavor. You can also top with shredded cheese for an extra cheesy finish!
Storing and Reheating
If you have leftover stuffed bell peppers, allow them to cool completely before storing them in an airtight container in the refrigerator. They can be kept for up to three days. When you're ready to enjoy them again, simply reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This method helps retain the peppers' texture.
Freezing is also an option! After they have cooled, wrap each stuffed pepper tightly in plastic wrap and place them in a freezer-safe bag. They should keep well for up to three months. To reheat from frozen, bake them in a preheated oven at 375°F (190°C) for 40-45 minutes, covering them with foil to prevent drying out.
Flavor Variations and Additions
Feel free to get creative with the filling! You can add chopped spinach or kale for extra greens, or substitute the quinoa with rice or farro for a different texture. Adding spices like cumin or chili powder can bring an exciting twist, especially if you enjoy a bit of heat.
For a vegetarian-friendly protein boost, consider throwing in some black beans or chickpeas. They pair beautifully with the feta and add both creaminess and depth to your dish, ensuring a satisfying meal that is flavorful and nutritious.
Questions About Recipes
→ Can I make these stuffed peppers ahead of time?
Yes! You can prepare the peppers and stuffing a day in advance. Just stuff them and store them in the fridge until you're ready to bake them.
→ What if I don't have quinoa?
You can substitute quinoa with rice or couscous if that's what you have available.
→ Can I freeze stuffed bell peppers?
Absolutely! After baking, let them cool completely and then freeze in airtight containers for up to 3 months.
→ How can I make them spicier?
You can add diced jalapeños or a sprinkle of red pepper flakes to the filling for an extra kick!
Stuffed Bell Peppers with Feta
When it comes to easy weeknight dinners, I find that stuffed bell peppers bring a delightful mix of flavors and textures that really satisfy my cravings. I love how colorful and vibrant they look on the plate! The combination of savory feta cheese with tomatoes and herbs makes each bite a burst of freshness, and they can be prepped in just a matter of minutes. Plus, using bell peppers means I’m getting a healthy dose of vitamins. It's a win-win for my taste buds and my health!
Created by: Emma Johnson
Recipe Type: Homestyle Meals
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Stuffed Bell Peppers
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, for garnish
How-To Steps
In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
While the quinoa is cooking, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Drizzle olive oil over the insides and season lightly with salt and pepper.
In a large bowl, combine the cooked quinoa, cherry tomatoes, feta cheese, oregano, and season with further salt and pepper to taste. Mix well to combine all ingredients.
Carefully stuff each bell pepper with the quinoa mixture, packing it in gently but firmly.
Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes. Remove the foil in the last 5 minutes to allow the tops to brown slightly.
Garnish with fresh basil before serving. Enjoy your delicious stuffed bell peppers!
Extra Tips
- Feel free to add other vegetables or proteins to the filling, like black beans or corn, for added nutrition and flavor. You can also top with shredded cheese for an extra cheesy finish!
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 450mg
- Total Carbohydrates: 40g
- Dietary Fiber: 7g
- Sugars: 6g
- Protein: 10g