🌶️ Mediterranean Stuffed Bell Peppers
Ingredients:
-
4 large bell peppers (red, yellow, or orange)
-
2 tbsp olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 cup cooked rice or quinoa
-
½ lb (250g) ground beef, chicken, or turkey (optional for vegetarian skip this)
-
1 cup diced tomatoes (fresh or canned)
-
½ cup zucchini, finely chopped
-
½ cup cooked chickpeas (optional)
-
1 tsp paprika
-
1 tsp dried oregano
-
½ tsp cumin
-
Salt & black pepper to taste
-
½ cup shredded mozzarella or feta cheese
-
¼ cup breadcrumbs (for topping)
-
2 tbsp chopped parsley
🥣 Instructions:
-
Preheat oven to 375°F (190°C).
-
Prepare peppers: Cut the tops off, remove seeds, and lightly drizzle inside with olive oil. Place in a baking dish.
-
Make filling:
-
In a skillet, heat olive oil over medium heat.
-
Add onion and garlic; sauté until fragrant.
-
Add meat (if using) and cook until browned.
-
Stir in tomatoes, zucchini, chickpeas, rice, and all seasonings.
-
Simmer for 5–7 minutes until everything combines well.
-
-
Stuff peppers: Fill each pepper with the mixture and sprinkle cheese and breadcrumbs on top.
-
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10–15 minutes until golden on top.
-
Garnish: Sprinkle with chopped parsley and serve warm.
🍽️ Serving Suggestion:
Serve with a side of Greek yogurt, tzatziki, or a simple green salad.
❓Q&A
Q: Can I make this vegetarian or vegan?
A: Yes! Skip the meat and use only veggies, quinoa, and chickpeas. For vegan, use dairy-free cheese or skip it.
Q: Can I freeze stuffed peppers?
A: Absolutely. Cool completely, wrap in foil, and freeze for up to 2 months. Reheat in the oven at 350°F (175°C).
Q: What can I use instead of rice?
A: Quinoa, couscous, or even cauliflower rice work perfectly.
Q: How can I make it spicier?
A: Add red chili flakes, cayenne pepper, or chopped jalapeños to the filling.