Healthy and Delicious Mediterranean Stuffed Bell Peppers
INGREDIENTS
DIRECTIONS
4 large bell peppers (any color) 1 cup cooked quinoa (or brown rice for a non-quinoa option) 1 can (15 ounces) chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1/2 cup diced cucumber
Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or lining it with parchment paper. 1. Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish. 2. In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, diced cucumber, sliced Kalamata olives, crumbled feta cheese (if using), and chopped parsley. 3. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the dressing. 4.
1/4 cup sliced Kalamata olives 1/4 cup crumbled feta cheese
(optional, omit for a vegan option) 2 tablespoons chopped fresh parsley 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 2 cloves garlic, minced
1 teaspoon dried oregano Salt and pepper to taste
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