Directions (Continued)
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4Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
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5In a large bowl, combine the cooked quinoa, sautéed onion and spinach mixture, crumbled feta cheese, Greek yogurt, fresh dill, fresh parsley, dried oregano, lemon zest, and lemon juice.
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6Mix gently until all ingredients are well combined. Season the filling with salt and pepper to taste, being mindful of the saltiness of the feta.
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7Spoon the quinoa filling generously into each bell pepper half, mounding it slightly. Pour the vegetable broth or water into the bottom of the baking dish.
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8Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until peppers are tender-crisp and the filling is lightly golden.
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9Serve immediately, garnished with extra fresh herbs if desired. Enjoy your delicious Mediterranean Stuffed Peppers!
💡 Chef’s Tip
For an even creamier filling, try stirring in 2 tablespoons of cream cheese with the Greek yogurt. If you don’t have fresh herbs, use 1 tablespoon of dried dill and parsley, but fresh always offers a brighter flavor!
⏰ Make-Ahead Instructions
The quinoa filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Stuff the peppers just before baking. Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven or microwave.
🔄 Ingredient Substitutions
Swap quinoa for cooked brown rice or couscous. Replace feta with goat cheese or a dairy-free alternative. Add other vegetables like chopped sun-dried tomatoes or artichoke hearts for extra flavor. For a protein boost, mix in cooked shredded chicken or chickpeas to the filling.
