Description
A vibrant and hearty dish featuring bell peppers stuffed with a savory mixture of ground chicken, quinoa, and Mediterranean flavors.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 pound ground chicken
- 1 cup cooked quinoa
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat a drizzle of olive oil over medium heat, then add the ground chicken. Cook until browned, stirring occasionally.
- Stir in the chopped red onion and minced garlic, cooking until they soften.
- In a large bowl, combine the cooked chicken mixture with quinoa, diced tomatoes, Kalamata olives, crumbled feta, oregano, and basil. Season with salt and pepper to taste.
- Generously stuff each bell pepper with the chicken mixture.
- Drizzle olive oil over each stuffed pepper.
- Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender.
- Remove from the oven and let them cool slightly before serving.
Notes
These stuffed peppers are excellent for meal prep and can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg