Vegan Mediterranean Stuffed Bell Peppers are a flavorful and colorful dish that combines the freshness of bell peppers with the savory blend of Mediterranean ingredients. This recipe offers a well-rounded and delicious meal, appealing to both vegans and non-vegans. The peppers are filled with quinoa, chickpeas, sun-dried tomatoes, olives, and herbs, resulting in a nourishing and tasty dish. Perfect for a filling weeknight dinner or a special occasion, these stuffed peppers will surely satisfy everyone at the table.

Ingredients

• 4 whole bell peppers, halved and deseeded
• 1 cup quinoa
• 1 15 oz can chickpeas, drained and rinsed
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup kalamata olives, chopped
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp oregano, dried
• 1/2 tsp cumin, ground
• 1/4 tsp red pepper flakes, optional, for heat
• 1/2 cup low-sodium vegetable broth
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup fresh mint leaves, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the quinoa under cold water, then cook it according to package instructions. Allow it to cool slightly.
3. In a large bowl, combine the cooked quinoa, chickpeas, sun-dried tomatoes, olives, parsley, oregano, cumin, and red pepper flakes (if using).
4. Pour the vegetable broth and lemon juice into the quinoa mixture and mix thoroughly.
5. Arrange the bell pepper halves in a baking dish, ensuring they stay upright. Fill each half generously with the quinoa mixture.
6. Cover the baking dish with foil and bake for 30 minutes to allow the flavors to meld and the peppers to start softening.
7. Remove the foil and continue baking for an additional 15 minutes, or until the peppers are fully tender.
8. Before serving, sprinkle the chopped mint leaves over the stuffed peppers for a fresh finish.

Keywords: Dinner, Vegan, Nutritious, Colorful, Mediterranean

Spice Rack: Salt, Pepper, Oregano, Cumin, Red Pepper Flakes

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