stuffed peppers quinoa mediterranean

Stuffed Peppers

I’ve been meaning to make stuffed peppers for a long time – when you add a few sides and make a protein-rich filling for them, they make a fairly good meal. As you may know by now, I can’t eat Indian food two meals in a row so I’m forced to be creative. I had leftover red rice from an Asian meal I had made the night before; I decided to use that and put a Mediterranean spin on it. Feta and olives have such big flavor – and it was as simple as that.

Update: I made these with quinoa as well and they taste just as good if not better.

stuffed peppers quinoa mediterraneanSometimes the prep is actually fun.

I paired it with a cherry tomato bruschetta and grilled zucchini and eggplant pesto sandwiches, but you could pair it with hummus and babaghanoush, a side salad, several different crostini, a cheese plate – the list goes on. These stuffed peppers look impressive, are flavorful and so easy to make if you’re open to using your oven.

Stuffed Peppers
Author: 
Recipe type: Main
Cuisine: Greek
 
Ingredients
  • 3 bell peppers, halved and de-seeded
  • 1½ cups cooked red rice or any other grain such as quinoa
  • 60g feta cheese
  • 3 tbsp black olives, sliced
  • 3 tbsp green olives, sliced
  • 1 tbsp white wine vinegar (optional)
  • 1 tsp olive oil
  • Crushed red pepper, to taste
  • Black pepper, to taste
Instructions
  1. Preheat your oven to 200C.
  2. Brush the halves of the peppers with olive oil on the outside and bake on 200C for 15 minutes.
  3. Cook the red rice as the packet calls for, adding the tablespoon of white wine vinegar in with the water while cooking.
  4. Once the rice is cooled, add in the feta, chopped olives, black pepper and crushed red pepper.
  5. Spoon the rice mixture into the bell pepper halves until full.
  6. Bake on 200C for 15-20 minutes or until the peppers are slightly browned and softened. Alternatively, if you have a grill setting on your oven, grill for 15 minutes on setting 1. Serve immediately.

 

stuffed peppers
Yes, if you read my wishlist, you’ll see that I found white wine vinegar! I found this one in the grocery section at Westside Kala Ghoda.

 

Ready to be stuffed with peppers and wine.
Ready to be stuffed with peppers and wine.

Notes: If you don’t have red rice or don’t like it, you could use any other grain – quinoa, millet, brown rice, etc.

I skipped the salt because feta and olives are high in sodium – feel free to add it in if you feel your rice mixture needs it. I used red, yellow and green bell peppers (capsicum) – my family unanimously loved the flavor of the red bell peppers. If you’re playing safe use only red peppers; otherwise feel free to experiment.

Save or share this page:Share on Facebook0Email this to someonePin on Pinterest0Tweet about this on TwitterShare on Yummly0Print this page

One thought on “Stuffed Peppers

Leave a Reply