Mediterranean Stuffed Bell Peppers

These vibrant and flavorful Mediterranean stuffed bell peppers are a delightful vegan dish filled with a mixture of quinoa, olives, spinach, and sun-dried tomatoes for a taste of the sunny Mediterranean. Perfect for a hearty dinner packed with nutrients.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup kalamata olives, pitted and chopped
• 1/3 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, chopped
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. In a large skillet, heat olive oil over medium heat. Add the red onion and garlic and sauté for 5 minutes until the onion becomes translucent.
4. Stir in the sun-dried tomatoes, olives, and spinach. Cook until the spinach wilts, about 2-3 minutes.
5. Mix the cooked quinoa into the skillet with the vegetables. Add lemon juice, salt, and pepper. Stir well to combine.
6. Place the bell peppers cut side up in a baking dish. Stuff them with the quinoa mixture.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
8. Garnish with fresh parsley before serving.

Health Benefits

• Rich in complete protein from quinoa, keeping you satiated
• Loaded with antioxidants from a variety of colorful vegetables
• High in fiber promoting heart health and aiding digestion

Nutrition Facts

Calories: 320 | Protein: 10g | Carbs: 45g | Fat: 14g | Fiber: 8g | Sugar: 6g