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Quinoa, Sun-dried Tomato and Feta Stuffed Bell Peppers

 
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So delicious, and packed with goodness. If you don't have quinoa, use brown rice or regular white rice. A very tasty way to cook with seasonal colourful bell peppers, and they are so good for you as well.

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

50

min

 

Ingredients

1 cup quinoa
rinsed
2 cups water
or vegetable stock
4 sweet bell peppers
red, yellow, and/or orang, halved, and seeded
*
1 tablespoon olive oil
plus a bit more
1 small yellow onion
1 cup mushrooms
button or cremini, slice
½ cup sundried tomatoes
lightly drained, and cut into small pieces
½ cup feta cheese
crumbled, plus extra for topping
2 tablespoons olive oil, extra-virgin
salt and black pepper
to taste
*

Directions

Preheat the oven to 400℉ (200℃).

Add the quinoa and water or stock into a medium saucepan. Bring to a boil over high heat. Reduce the heat to low to maintain a gentle simmer. Cover, let cook for 15 minutes, and remove from the heat. Let rest for another 5 minutes. Fluff the cooked quinoa with a fork. Set aside.

Place the prepared bell peppers onto a large rimmed baking sheet. Drizzle about 1 teaspoon olive oil over bell peppers, and season with salt and black pepper to taste. Roast in the preheated oven for about 8 minutes until they are almost fork tender. Remove from the oven and set aside. Leave the oven on.

Meanwhile heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat until hot.

Add the onions, stirring often, and cook until softened and browned, about 5 minutes. Add the mushrooms, and cook until mushrooms are softened and part of the water is evaporated, about 6 minutes.

Stir in the sun-dried tomatoes, and cook for another two minutes or so until well combined and heated through.

Add the mushroom-sun-dried tomato mixture, feta cheese, and the remaining 2 tablespoons of extra-virgin olive oil to the cooked quinoa in the saucepan. Season with salt and black pepper to taste. Gently stir with a rubber spatula until evenly distributed.

Evenly stuff all the partially roasted bell peppers with the quinoa mixture. Sprinkle the remaining feta on top.

Return the baking sheet to oven, and bake for about 10 minutes or longer until the bell peppers are totally fork tender, and the cheese becomes brown.

Serve warm with a Greek salad if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 37040% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 370mg 15%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 22%
Sugars g
Protein 24g
Vitamin A 10% Vitamin C 576%
Calcium 15% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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