Mediterranean stuffed peppers demonstrate the region’s tasty and healthy cuisine.
A delicious blend of grains, herbs and fresh vegetables, often accompanied by rice and a blend of spices, they make an ideal centerpiece for family meals or a dazzling side dish.
Let’s dive into how to create this nutritious and mouth-watering Mediterranean classic for your enjoyment.
Gather the following ingredients
For this recipe, you will need four large peppers, a cup of cooked quinoa or rice, a can of diced tomatoes, a half cup of crumbled feta, a quarter cup of chopped Kalamata olives, a small chopped onion diced, two sliced olive pods. garlic, olive oil, herbs like oregano, parsley and basil, salt and pepper to taste.
Prepare the peppers
Start by heating your oven to 375 degrees Fahrenheit.
Meanwhile, cut the tops off the peppers and remove the seeds and inner membranes.
Bring a pot of water to a boil and blanch the peppers for five minutes to soften them slightly, so they cook until perfectly tender.
After draining, let them cool before stuffing.
Sauté the filling
In a frying pan, heat the olive oil over medium heat and sauté the onion until translucent.
Add garlic, stirring until fragrant. Incorporate the quinoa or rice, tomatoes with juice, olives and feta. Sprinkle with herbs, salt and pepper.
Mix thoroughly, making sure the mixture is evenly heated and the flavors are well integrated before proceeding to stuff the peppers.
Moving on to the climax of the process, it’s time to stuff the peppers.
Generously fill each pepper with the aromatic mixture, making sure they are filled to capacity with the flavorful mixture.
Arrange them delicately in a baking dish so that they support each other, upright, ready to receive the heat of the oven which will fuse their flavors to perfection.
Bake to Perfection
Cover the baking dish tightly with foil to maintain moisture and bake for 25 minutes.
After this initial period, discard the foil and allow the peppers to cook further uncovered.
Continue to cook them for an additional 15 minutes, or until you see a nice golden brown crust forming on top and the peppers have softened to your preferred level of tenderness.