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
Scale
- 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