Elevate your dinner table with these Mediterranean Chickpea and Feta Stuffed Bell Peppers. Packed with wholesome ingredients like protein-rich chickpeas, tangy feta cheese, and fresh vegetables, this dish is a delightful balance of flavor and nutrition. Perfect as a vegetarian main course or a vibrant side dish.
Why You’ll Love This Recipe
This recipe is easy to prepare, customizable, and bursting with Mediterranean flavors. It’s a great way to enjoy a nutritious meal that’s both satisfying and visually appealing.
Ingredients You’ll Need:
For the Stuffed Bell Peppers:
- 4 large bell peppers (any color), halved and seeds removed
- 1 cup cooked chickpeas (or canned, rinsed and drained)
- 1 cup cooked quinoa or rice
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons Kalamata olives, chopped (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Topping:
- 1/4 cup breadcrumbs (optional)
- 1 tablespoon olive oil
Step-by-Step Instructions:
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Place the halved bell peppers cut side up in a baking dish. Drizzle lightly with olive oil and sprinkle with a pinch of salt. Bake for 10 minutes to slightly soften them.
- Make the Filling: In a large mixing bowl, combine the chickpeas, cooked quinoa or rice, feta cheese, cherry tomatoes, red onion, olives (if using), parsley, olive oil, oregano, salt, and pepper. Mix until well combined.
- Stuff the Bell Peppers: Spoon the filling evenly into each bell pepper half, pressing gently to pack it in. If using breadcrumbs, toss them with olive oil and sprinkle over the tops of the stuffed peppers.
- Bake the Peppers: Return the stuffed bell peppers to the oven and bake for 20–25 minutes, or until the peppers are tender and the filling is heated through. If using breadcrumbs, they should be golden and crispy.
- Serve and Enjoy: Garnish with additional parsley or a squeeze of lemon juice, if desired. Serve warm as a main course or side dish.
Tips for Success:
- Choose Sturdy Peppers: Look for bell peppers that are firm and have a flat bottom to prevent tipping over in the baking dish.
- Customize the Filling: Add ingredients like spinach, artichoke hearts, or roasted red peppers for extra flavor.
- Make It Vegan: Swap feta cheese with a plant-based alternative or omit it altogether.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can prepare the stuffed peppers in advance and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if they’re cold from the fridge.
What’s a good substitute for quinoa? You can use cooked rice, couscous, or even bulgur wheat as an alternative to quinoa.
Can I freeze stuffed bell peppers? Absolutely! Assemble the peppers, wrap them tightly, and freeze for up to 3 months. Thaw in the refrigerator before baking.
What other cheeses work well in this recipe? Goat cheese or shredded mozzarella are great alternatives to feta.
Do I have to pre-bake the peppers? Pre-baking helps soften the peppers and ensures they cook evenly with the filling, but you can skip this step if you prefer firmer peppers.
A Wholesome Mediterranean Conclusion
These Mediterranean Chickpea and Feta Stuffed Bell Peppers are a colorful, nutritious dish that’s as delightful to eat as it is to prepare. Whether you’re serving them as a light dinner, a hearty lunch, or a side dish, they’re sure to impress with their fresh flavors and vibrant presentation. Try this recipe for a taste of the Mediterranean in every bite!