#stuffedbellpeppers

These Mediterranean Stuffed Bell Peppers are a flavorful, healthy meal that is great for you. Quinoa, chickpeas, tomatoes, olives, and feta cheese all mixed together make a filling that is both hearty and healthy. This recipe is great for a cozy dinner at home or for having people over. On top of that, it goes great with your favorite red wine!

Ingredients: 4 large bell peppers, halved and seeded. 1 cup cooked quinoa. 1 can 15 ounces chickpeas, drained and rinsed. 1 cup diced tomatoes. 1/2 cup chopped kalamata olives. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together cooked quinoa, chickpeas, diced tomatoes, olives, feta cheese, parsley, garlic, olive oil, oregano, salt, and pepper. Fill each bell pepper half with the quinoa mixture, pressing down gently to pack it in. Place the stuffed bell peppers in a baking dish, cover with foil, and bake for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes until the tops are slightly browned. Serve hot, garnished with additional parsley if desired.

Prep Time: 20 minutes

Cook Time: 35 minutes

In this one-pan skillet recipe, stuffed bell peppers are cooked in a single skillet, which makes it easy to cook everything at once. This dish is hearty and tasty, and it's great for a family meal or dinner during the week.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 pound ground beef. 1 cup cooked rice. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14.5 ounces diced tomatoes, drained. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup shredded cheese cheddar or mozzarella. Fresh parsley, chopped for garnish.

Instructions: Warm up the ground beef in a big pan over medium-low heat until it turns brown. If you need to, drain the extra fat. Cut up the onion and garlic and add them to the pan. Cook until the garlic smells good and the onion is clear. Plus oregano, basil, salt, and pepper. Add cooked rice, diced tomatoes, and mix well. Add five more minutes of cooking to let the flavors blend. Warm the oven up to 190C 375F. Put the bell pepper halves in the pan with the cut side facing up. Nestle them in the beef mixture. Put the skillet in a hot oven and bake the peppers for 25 to 30 minutes, or until they are soft. You can cover the pan with a lid or aluminum foil. After taking them out of the oven, cover them with shredded cheese. Put it back in the oven, uncovered, for another 5 minutes, or until the cheese melts and bubbles. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

These vegan lentil stuffed bell peppers are not only delicious but also low in Weight Watchers Smart Points, making them a perfect option for a healthy and satisfying meal.

Ingredients: 6 large bell peppers. 1 cup cooked brown rice. 1 cup cooked lentils. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup diced tomatoes. 1 cup tomato sauce. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 1/2 cup vegan cheese, grated optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Peel the bell peppers and cut off the tops. Then take out the seeds and membranes. Put the cooked lentils, onion, garlic, tomato sauce, oregano, basil, salt, and pepper in a large bowl. Mix the whole thing together. Fill each bell pepper with the lentil mixture, then stand them up in a baking dish. Put foil over the dish and bake for 30 minutes. Take off the foil and, if you're using it, sprinkle vegan cheese on top of each stuffed pepper. Bake for another 10 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 40 minutes