Mediterranean Stuffed Peppers with Quinoa & Feta

A colorful and nutrient-dense meal. Red bell peppers are loaded with vitamin C and antioxidants, while quinoa and feta add balanced protein and classic Mediterranean flavor.

Ingredients

Method

Nutrition

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Step 1

Preheat oven to 375°F (190°C).

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For

2

M

I

2

Red bell pepper, large, halved and seeded

1

cup

Quinoa, cooked

1/2

cup

Chickpeas, cooked

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Per Serving

Calories

390kcal

Fat

15g

Carbs

50g

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Notes

Can prep filling ahead of time. Works with zucchini boats instead of peppers.

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