Mediterranean Quinoa Stuffed Bell Peppers with Lemon Garlic Yogurt Sauce

Mediterranean Quinoa Stuffed Bell Peppers with Lemon Garlic Yogurt Sauce
AI

Ingredients

  • 4 bell peppers
  • 1 cup quinoa
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup pine nuts, toasted
  • Salt and pepper to taste
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tbsp olive oil

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
  3. In a bowl, mix quinoa, chickpeas, tomatoes, olives, feta, parsley, mint, and pine nuts. Season with salt and pepper.
  4. Stuff the bell peppers with the quinoa mixture and place the tops back on.
  5. Bake for 25-30 minutes until the peppers are tender.
  6. In a small bowl, mix Greek yogurt, garlic, lemon juice, and olive oil for the sauce.
  7. Serve the stuffed bell peppers drizzled with the lemon garlic yogurt sauce.
  8. Enjoy the vibrant flavors of the Mediterranean!