The aroma of roasted peppers, mingling with the vibrant notes of quinoa and feta, creates a sensory explosion that’s hard to resist. Stuffed mini peppers with quinoa and feta are not just food; they are edible little bursts of joy that can brighten any gathering or quiet evening at home. refreshing Thai quinoa salad For more inspiration, check out this herbed tuna salad recipe recipe.
I remember the first time I made these delightful bites for a potluck. The way my friends’ faces lit up as they took their first bite was priceless. These mini peppers are perfect for gatherings, cozy dinners, or simply when you want to impress your taste buds without breaking a sweat.
Why You'll Love This Recipe
- These stuffed mini peppers with quinoa and feta are incredibly easy to prepare, making them perfect for weeknight dinners
- Bursting with flavor, they offer a delightful blend of textures that are visually appealing on any platter
- Versatile enough for appetizers or main dishes, they can be customized based on your pantry staples
- Your guests will rave about them long after the meal is over
I once brought these stuffed mini peppers to a family reunion, and let me tell you, watching my relatives fight over the last one was both hilarious and satisfying.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Mini Bell Peppers: Choose firm, colorful peppers for maximum visual appeal and sweetness.
- Quinoa: Rinse well before cooking to remove the natural coating that can make it taste bitter.
- Feta Cheese: Opt for high-quality feta for a creamier texture and richer flavor.
- Fresh Herbs: Parsley or cilantro adds freshness; use what you love best!
- Olive Oil: A drizzle enhances flavor and helps to roast the peppers beautifully.
- Lemon Juice: Freshly squeezed lemon juice brightens the entire dish with zesty goodness. zesty vegan lentil soup.
- Garlic Powder: This pantry staple adds depth without overwhelming the other flavors.
- Salt and Pepper: Essential seasonings to elevate all ingredients into culinary harmony.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this chicken sausages recipe recipe.
Let’s Make it together
Preheat your kitchen by turning on that oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper for easy cleanup later.
Prepare the Peppers: Slice each mini bell pepper in half lengthwise and scoop out the seeds gently. Arrange them cut-side up on your prepared baking sheet. They should look like tiny colorful boats ready to set sail.
Cook the Quinoa: In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce heat and cover until the quinoa fluffs up—about 15 minutes. You’ll know it’s done when those little spirals appear.
Create the Filling: In a large bowl, mix cooked quinoa with crumbled feta cheese, chopped herbs, olive oil, lemon juice, garlic powder, salt, and pepper. Stir until well combined; this filling should be bursting with flavor!
Stuff the Peppers: Generously spoon your flavorful filling into each pepper half. flavorful Greek keftedes Don’t be shy—pack it in there! The more filling, the better.
Bake Until Golden: Place your stuffed mini peppers in the oven for about 20-25 minutes or until they’re tender and slightly golden on top. The smell will pull everyone into your kitchen like magic!
Now you have perfectly roasted stuffed mini peppers with quinoa and feta that are not only delicious but also healthy! Enjoy every bite as they disappear from your plate faster than you can say “seconds!”
You Must Know
- Stuffed mini peppers with quinoa & feta are a colorful, healthy dish that is easy to prepare and deliciously satisfying
- The aroma of baked peppers fills the kitchen, making them perfect for gatherings or a cozy dinner at home
Perfecting the Cooking Process
Start by preheating your oven while you prepare the stuffing. Bake the stuffed mini peppers until they’re tender and slightly caramelized for optimal flavor.
Add Your Touch
Feel free to swap out quinoa for brown rice or add spices like cumin for an extra kick. You can also sprinkle some fresh herbs on top before serving.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven to maintain their texture.
Chef's Helpful Tips
- For perfect stuffed mini peppers with quinoa & feta, make sure to fully cook the quinoa first
- Avoid overstuffing the peppers to prevent spillage while baking
- Experiment with different cheeses for varied flavor profiles that will surprise your taste buds
The first time I made stuffed mini peppers, my friends devoured them like they were the last snack on Earth! The laughter around the table made all the cooking chaos worth it.
FAQ
Can I use different types of cheese?
Absolutely! Cheddar, mozzarella, or goat cheese work wonderfully as alternatives.
Are these stuffed mini peppers suitable for meal prep?
Yes, they store well and taste even better after a day in the fridge!
What can I serve with stuffed mini peppers?
Pair them with a fresh salad or roasted vegetables for a complete meal experience. savory zucchini chickpea salad.
Stuffed Mini Peppers with Quinoa and Feta
- Total Time: 40 minutes
- Yield: Serves 6 (12 mini peppers) 1x
Description
Elevate your gatherings with these vibrant stuffed mini peppers filled with a savory quinoa and feta mixture. These bite-sized delights are bursting with flavor, making them perfect for appetizers or a light main course. Their colorful presentation will impress your guests, while the simple preparation ensures you spend less time in the kitchen and more time enjoying the company.
Ingredients
- 12 mini bell peppers, halved and seeded
- 1 cup quinoa, rinsed
- 1 cup crumbled feta cheese
- ¼ cup fresh parsley or cilantro, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice each mini bell pepper in half lengthwise and remove the seeds. Place them cut-side up on the prepared baking sheet.
- In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- In a bowl, mix cooked quinoa with feta, herbs, olive oil, lemon juice, garlic powder, salt, and pepper until well combined.
- Generously stuff each pepper half with the quinoa filling.
- Bake for 20-25 minutes until tender and slightly golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed mini peppers
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
