Mediterranean Stuffed Bell Peppers

A flavorful vegan recipe

You can swap the quinoa out and replace with wild, brown or white rice, or add roasted zucchini and eggplant to the filling for an even more veggie-forward version.

Ingredients (Serves 4)

• 4 large bell peppers (any color), tops removed and seeds scooped out

• 1 cup cooked quinoa (or brown rice, farro, or barley)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1/2 cup cherry tomatoes, chopped

• 1/4 cup kalamata olives, sliced

• 1/4 cup red onion, finely chopped

• 2 tablespoons extra virgin olive oil

• Juice of 1 lemon

• 1 teaspoon dried oregano (or fresh parsley, chopped)

• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large bowl, mix quinoa, chickpeas, tomatoes, olives, onion, olive oil, lemon juice, oregano, salt, and pepper until well combined.

3. Stuff each bell pepper with the filling and place upright in a baking dish.

4. Cover with foil and bake for 25–30 minutes, until peppers are tender.

5. Remove foil, bake another 5–10 minutes for slight browning.

6. Garnish with fresh parsley or basil before serving.

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Weil Nutrition Corner™ Food as Medicine

This recipe offers up plenty of health benefits: Bell peppers are rich in vitamin C, carotenoids, and antioxidants; chickpeas and quinoa provide fiber and plant-based protein for balanced energy; olives and olive oil are heart-healthy fats with anti-inflammatory polyphenols; and the tomatoes and herbs add antioxidants including lycopene and flavonoids.

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