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Greek-Style Stuffed Bell Peppers with Quinoa and Spinach
This Greek-style stuffed bell peppers dish is a medley of vibrant flavors and textures, featuring wholesome ingredients like quinoa, fresh spinach, sun-dried tomatoes, kalamata olives, and chickpeas, all topped with crunchy pine nuts. Crafted with Mediterranean dietary principles in mind, it's not only delicious but also packed with nutrients essential for a healthy lifestyle.
60 min4 servingsgreekmain course
vegetarian
lacto-vegetarian
ovo-vegetarian
vegan
pescetarian
mediterranean
Ingredients
- 4 pieces bell pepper
- 1 cup quinoa
- 2 cups spinach
- 0.5 cup sun-dried tomatoes
- 0.5 cup kalamata olives
- 1 cup chickpea
- 2 tablespoons pine nuts
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Halve the bell peppers lengthwise, removing seeds and membranes.
- 3Rinse quinoa under cold water and drain.
- 4In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed.
- 5In a skillet, sauté spinach until wilted.
- 6Mix cooked quinoa, sautéed spinach, chopped sun-dried tomatoes, sliced kalamata olives, and rinsed chickpeas.
- 7Fill the bell pepper halves with the quinoa mixture.
- 8Sprinkle pine nuts on top.
- 9Place stuffed peppers in a baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until peppers are tender.
- 10Serve warm, optionally garnished with fresh herbs or a drizzle of olive oil.
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