Mediterranean Stuffed Peppers
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Running on Real Food · by Deryn Macey★ 5.0 (4)

Mediterranean Stuffed Peppers

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 35%
CARBS 64G51% OF CAL
15G FIBER38G OTHER10G TOTAL SUGAR
FAT 20G37% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with quinoa, white beans, olives, and tomato sauce, topped with walnuts and feta. A hearty, flavorful vegetarian main with Mediterranean spices.

mainmediterraneanbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 large assorted color bell peppers (halved lengthwise and seeds removed)
  • 1 cup uncooked quinoa (rinsed and drained (170 g))
  • 2 cups vegetable broth (500 mL)
  • 1 tablespoon extra virgin olive oil (15 g)
  • 1 small red onion (diced)
  • 3 cloves garlic (minced (12 g))
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 15 oz can diced tomatoes
  • 2 tablespoons tomato paste (40 g)
  • 15 oz can cannellini beans (drained and rinsed)
  • 1/2 cup pitted and chopped kalamata olives (90 g)
  • 2 tbsp lemon juice
  • 2 tsp fresh lemon zest
  • 2 ounces dairy-free feta (crumbled (1/3 cup, 56 g))
  • 1/2 cup packed fresh-leaf parsley (minced and divided (20 g))
  • 1/4 cup chopped walnuts (28 g)
PREP
25M
SODIUM
1305MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.