Mediterranean Quinoa Stuffed Peppers

MAKING THYME FOR HEALTH(2)
Lori: "So good! I love Mediterranean flavors and this hi…" Read More
15Ingredients
60Minutes
280Calories

Ingredients

US|METRIC
  • 10 bell peppers
  • 2 cups lentils (cooked, 1/2 cup uncooked)
  • 1/2 cup cooked quinoa (*, 1/2 cup uncooked)
  • 2 tablespoons olive oil
  • 1 yellow onion (diced)
  • 4 garlic cloves (minced)
  • 20 ounces baby spinach
  • 14 1/2 ounces fire roasted tomatoes
  • 1/2 cup fresh dill (finely chopped)
  • 1/4 cup fresh parsley (finely chopped)
  • 1 teaspoon dried oregano
  • 1 lemon
  • 6 ounces feta cheese
  • salt
  • pepper
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    NutritionView More

    280Calories
    Sodium16% DV380mg
    Fat11% DV7g
    Protein33% DV17g
    Carbs13% DV40g
    Fiber72% DV18g
    Calories280Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol15mg5%
    Sodium380mg16%
    Potassium1100mg31%
    Protein17g33%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber18g72%
    Sugars4g8%
    Vitamin A130%
    Vitamin C210%
    Calcium20%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Lori 8 months ago
    So good! I love Mediterranean flavors and this hit the spot. Excellent when topped with a little grated parmesan cheese. I'd suggest increasing the cooking time and temperature to really soften the peppers.
    Heidi S. 2 years ago
    I added zucchini and it was delicious! The lemon and parsley is lovely.

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