Description
A colorful and satisfying stuffed pepper recipe featuring quinoa, feta, and veggies, perfect for busy weeknights.
Ingredients
- 4 medium bell peppers
- 1 cup quinoa
- 1.75 cups water
- 1 cup crumbled feta
- 1 cup chopped tomatoes
- 1 cup chopped spinach
- 1 small diced onion
- 1 minced garlic clove
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
- Fresh herbs (parsley, dill, or oregano)
- Salt and pepper, to taste
- Optional: olives, chickpeas, red pepper flakes
Instructions
- Rinse quinoa under cool water. Add to a pot with water and a pinch of salt. Bring to a simmer, cover, and cook for 13-15 minutes until tender. Fluff and set aside.
- Slice tops off bell peppers and remove seeds. Rub outsides with olive oil and salt.
- Preheat air fryer to 375°F. Air fry peppers open side down for 8-10 minutes to soften slightly. Set aside.
- In a large bowl, combine quinoa, feta, tomatoes, spinach, onion, garlic, olive oil, lemon zest and juice, and herbs. Season with salt and pepper, stir until creamy.
- Spoon filling into peppers, packing gently. Return to air fryer and cook for 8-10 minutes until tops are golden and feta is melted.
- Let rest for 3 minutes. Top with lemon juice, extra herbs, and red pepper flakes if desired.
Notes
For meal prep, you can make quinoa mixture up to 2 days in advance. Keep in mind to pre-cook the peppers for better texture. Optional for a vegan version: use plant-based feta or skip cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mediterranean