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Oregano and Feta Stuffed Peppers
Experience the delightful fusion of Mediterranean flavors with these Oregano and Feta Stuffed Peppers. Each vibrant bell pepper is lovingly filled with a hearty mixture of creamy feta cheese, nutty quinoa, and fresh vegetables, all enhanced by aromatic oregano. This dish not only captivates the taste buds but also brings a splash of color to your dining table, making it a perfect centerpiece for any meal. The origins of stuffed peppers can be traced back to Mediterranean and Middle Eastern cuisines, where the tradition of filling vegetables with savory ingredients has been cherished for centuries.
Ingredients
- Bell peppers
- 4 large, any color
- Cooked quinoa
- 1 cup
- Feta cheese
- 1 cup, crumbled
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1 small, finely chopped
- Fresh oregano
- 2 tablespoons, chopped (or 1 tablespoon dried oregano)
- Garlic
- 2 cloves, minced
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set them aside.
- In a large mixing bowl, combine the cooked quinoa, crumbled feta cheese, halved cherry tomatoes, chopped red onion, fresh oregano, minced garlic, olive oil, salt, and pepper. Stir the mixture until everything is evenly incorporated.
- Carefully stuff each prepared bell pepper with the feta and quinoa mixture, pressing down gently to pack it in.
- Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil to retain moisture during baking.
- Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes or until the peppers are tender and the filling is warmed through and slightly golden on top.
- Remove from the oven and let cool slightly before serving. Enjoy hot as a delicious main course or a vibrant side dish!
Tips
- For added flavor, consider mixing in some chopped olives or sun-dried tomatoes into the filling.
- If you prefer a little heat, add some red pepper flakes to the mixture.
- These stuffed peppers can be made ahead of time and stored in the refrigerator before baking.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 290 Fat: 15g Carbs: 30g Protein: 10g Sodium: 400mg Sugar: 3g
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