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Greek cuisine has long captivated food lovers worldwide, celebrated for its vibrant flavors, fresh ingredients, and rich culinary traditions. The allure of Greek food lies not only in its taste but also in its emphasis on health and well-being. Among the myriad of dishes that showcase this remarkable cuisine, Greek Stuffed Peppers stand out as a delightful and satisfying meal option. Bursting with flavor and packed with nutrients, these peppers offer a wholesome way to indulge in Mediterranean goodness.

Greek Stuffed Peppers (Dairy and Gluten Free)

Discover the delightful flavors of Greek Stuffed Peppers in this delicious Mediterranean recipe! Also known as Gemista, these nutritious bell peppers are packed with grains, legumes, and fresh herbs, making for a healthy meal. Learn about the origins of this traditional dish, its nutritional benefits, and step-by-step preparation tips. Perfect for family gatherings or casual weeknights, these peppers offer a taste of Greek hospitality! #GreekCuisine #StuffedPeppers #HealthyEating #MediterraneanDiet #CookingAtHome #Gemista #Foodie
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup diced tomatoes (fresh or canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

1 tsp paprika

Salt and pepper to taste

1/2 cup Kalamata olives, chopped

1/2 cup fresh parsley, chopped

1 lemon, juiced

Olive oil for drizzling

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes.

      In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.

        In a large bowl, mix the cooked quinoa, chickpeas, diced tomatoes, onion, garlic, oregano, basil, paprika, salt, pepper, olives, parsley, and lemon juice until well combined.

          Stuff each bell pepper generously with the quinoa mixture, packing it tightly.

            Place the stuffed peppers in a baking dish and drizzle with olive oil.

              Cover the baking dish with foil and bake for 30 minutes.

                Remove the foil and bake for an additional 15 minutes, until the peppers are tender.

                  Serve warm, garnished with additional parsley if desired.

                    Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 4