Mediterranean Stuffed Peppers
The perfect side dish for a light meal on a hot day, these Mediterranean Stuffed Peppers bring the classic, bright flavors of the mediterranean to your dinner table!
It’s hot in the summer which means it’s time for fresh, cold salads full of vegetables and whole grains that only need a spritz of lemon and a drizzle of olive oil before serving them next to a good piece of chicken or pasta full of shrimp. (The desire to add an s to the end of the word shrimp is strong within me…shrimps….just feels good.)
Anyway….these peppers are stuffed full of pickled onion, cucumber, quinoa, and greek yogurt and get topped off with a drizzle of olive oil, a splash of lemon juice, and lots of yummy feta cheese.
What You Need To Make Mediterranean Stuffed Peppers*:
- Bell Peppers
- Quinoa
- Cucumber
- Pickled Onion
- Greek Yogurt
- Olive Oil
- Oregano
- Salt and Pepper
- Lemon Juice
- Feta
*Exact measurements in recipe card below
How To Make Mediterranean Stuffed Peppers:
- In a large pot of salted, boiling water, place bell peppers and cook for five minutes, turning peppers so all sides are submerged throughout the cooking process; set aside and let cool.
- While the peppers are cooling, in a small mixing bowl, add quinoa, cucumber, pickled onion, greek yogurt, and olive oil; stir.
- Slice peppers down the middle, from top to bottom, remove the piths and seeds, and dry them out with a paper towel.
- Spoon quinoa mix into the hollows of each pepper, drizzle with olive oil and lemon juice, season with oregano, salt, and pepper; serve with a sprinkle of feta on top!
Mediterranean Stuffed Peppers
Ingredients
- 3 Bell Peppers
- 1 cup Quinoa cooked
- 1/4 cup Plain Greek Yogurt
- 1/4 cup Pickled Onion Slices chopped
- 1 cup Cucumber diced
- 2 tbsp Olive Oil plus more for drizzling
- 1 Lemon
- Oregano dried
- Salt and Pepper
- Feta
Instructions
- In a large pot of salted, boiling water, place bell peppers and cook for five minutes, turning peppers so all sides are submerged throughout the cooking process; set aside and let cool.
- While the peppers are cooling, in a small mixing bowl, add quinoa, cucumber, pickled onion, greek yogurt, and olive oil; stir.
- Slice peppers down the middle, from top to bottom, remove the piths and seeds, and dry them out with a paper towel.
- Spoon quinoa mix into the hollows of each pepper, drizzle with olive oil and lemon juice, season with oregano, salt, and pepper and serve with a sprinkle of feta on top!
Still hungry? Try This Potato Salad with Ranch Dressing and Eggs!
