Mediterranean Stuffed Peppers
Bell peppers are stuffed with delicious mediterranean flavors like artichokes, garbanzo beans, feta and more, baked and topped with cool creamy tzatziki for a fresh and healthy vegetarian meal.
Servings: 8 pepper halves
Ingredients
- ⅔ cup uncooked quinoa (or 2 cups cooked)
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pint cherry tomatoes
- 1 15.5 oz can garbanzo beans
- 2 tablespoon capers, drained
- 3 tablespoon fresh minced parsley, divided
- 1 tablespoon za'atar
- ¼ teaspoon pepper
- 1 14 oz can quartered artichoke hearts (about 1 cup)
- 4 oz crumbled feta cheese, divided
- 4 bell peppers, any color(s) you like
- 8 tablespoon (½ cup) tzatziki sauce
Instructions
- Preheat oven to 350°F. Rinse quinoa under running water in a fine mesh strainer and cook according to package directions with ½ teaspoon salt.
- In a large skillet, heat the oil and add the onion. Cook until slightly softened, about 4 minutes. Add cherry tomatoes and cook until they start to blister, pop and release their juices, about 5 more minutes. Lightly mash them with a wooden spoon or spatula.
- Take the pan off the heat and add in the cooked quinoa, garbanzo beans, capers, 2 tablespoon parsley, za'atar, remaining ½ teaspoon of salt, and pepper, and stir to combine. Add the artichokes and ¾ of the feta (3 oz.) and carefully fold in, trying not to break them up.
- Cut the bell peppers in half lengthwise and remove the ribs and seeds. Arrange cut-side up in a 9x13 baking dish, and use a large spoon to divide the filling mixture evenly among the pepper halves.
- Carefully pour ½ cup of water into the bottom of the baking dish. Cover tightly with foil and bake for 45-55 minutes, until the peppers are tender but not mushy.
- Sprinkle reserved 1 oz feta and 1 tablespoon parsley over peppers. Top each pepper half with 1 tablespoon tzatziki and serve.