Mediterranean Stuffed Bell Peppers
Colorful bell peppers stuffed with quinoa, chickpeas, and vegetables. A filling plant-based dinner that's naturally low in calories.
Nutrition per serving
1 serving(s)
380
Calories
14g
Protein
58g
Carbs
11g
Fat
Prep Time
15 min
Cook Time
30 min
Servings
1
Est. Cost
$4.00
Why You’ll Love These Stuffed Peppers
These Mediterranean stuffed bell peppers are a complete meal in a vegetable. Quinoa provides complete protein, chickpeas add fiber, and the bell pepper itself is a low-calorie vessel. At 380 calories with 10g of fiber, this is one of the most satisfying plant-based dinners you can make.
Ingredients
- 2 bell peppers, halved and seeded
- ½ cup cooked quinoa
- ½ cup canned chickpeas, rinsed
- ½ cup diced tomato
- ¼ onion, diced
- 1 tbsp olive oil
- Cumin, paprika, salt, and pepper
Instructions
-
Preheat oven to 375°F (190°C).
-
Sauté onion in olive oil for 2 minutes. Add tomato and chickpeas, cook 3 more minutes.
-
Mix the sautéed vegetables with cooked quinoa and spices.
-
Stuff the bell pepper halves with the quinoa mixture.
-
Bake for 25-30 minutes until peppers are tender.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 14g |
| Carbs | 58g |
| Fat | 11g |
| Fiber | 10g |
Tips
- Add cheese: Top with 1 tbsp feta before baking.
- Meal prep: These reheat perfectly for 3-4 days.
- Use rice: Swap quinoa for brown rice if preferred.
Dietary tags
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