Mediterranean Stuffed Peppers Recipe

Name: Mediterranean Stuffed Peppers Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: 1 1/4 cup vegetable broth; 1/2 cup cracked freekeh; 1 tbsp extra virgin olive oil; 1 cup diced red onion; 2 cups diced zucchini; 2 tablespoons minced garlic; 1/2 tsp dried oregano; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup chopped kalamata olives; 1 cup quartered cherry tomatoes or grape tomatoes; 1/4 cup toasted pine nuts; 4 ounces crumbled Feta cheese; 4 medium bell peppers

User Reviews

4.3

12 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
8
Calories
164 kcal
Course
Side Dish
Cuisine
Mediterranean

Mediterranean Stuffed Peppers Recipe

Farrah Baldwin

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These Mediterranean Stuffed Peppers are a game-changer! Filled with freekeh, zucchini, tomatoes, olives, feta, and pine nuts, they’re a perfect mix of health and flavor.

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Ingredients

Servings

1 1/4 cup vegetable broth
1/2 cup cracked freekeh
1 tbsp extra virgin olive oil
1 cup diced red onion
2 cups diced zucchini
2 tablespoons minced garlic
1/2 tsp dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped kalamata olives
1 cup quartered cherry tomatoes or grape tomatoes
1/4 cup toasted pine nuts
4 ounces crumbled Feta cheese
4 medium bell peppers red, yellow, or orange

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Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Bring 1 1/4 cups of vegetable broth to a boil in a medium saucepan. Add the cracked freekeh, cover the pot, and reduce the heat to medium-low. Simmer until the liquid is absorbed and the freekeh is tender (about 20 minutes). Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat 1 tablespoon of extra virgin olive oil over medium-high heat in a sauté pan. Once the oil is hot, add the onion and zucchini to the pan. Sauté for 3-5 minutes until the vegetables are tender-crisp. Add the garlic, oregano, salt, and pepper, and continue to cook for another 60 seconds. Remove from heat and transfer to a large bowl.
Once the freekeh is cooked, drain off any excess liquid and add the grains to the onion-zucchini mixture. Add the olives, tomatoes, pine nuts, and feta to the bowl. Toss well to combine.
Slice the bell peppers in half vertically, remove the seeds and membranes, then rub the outside of each pepper with a bit of olive oil. Arrange a baking rack on top of a rimmed baking sheet. Place the oiled peppers open-side-up on the baking rack.
Generously stuff each pepper with the freekeh mixture. Cover the entire pan with foil, then bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, uncovered. Serve warm.

Notes

Store your Mediterranean Stuffed Peppers leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each pepper individually in plastic wrap and place them in a freezer bag for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350°F (175°C) oven for 15-20 minutes or microwave until heated through.

Nutrition Information

Show Details

Serving 1serving Calories 164kcal (8%) Carbohydrates 16g (5%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 13mg (4%) Sodium 521mg (22%) Potassium 324mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2191IU (44%) Vitamin C 88mg (98%) Calcium 102mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 164 kcal

% Daily Value*

Serving	1serving
Calories	164kcal	8%
Carbohydrates	16g	5%
Protein	6g	12%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Cholesterol	13mg	4%
Sodium	521mg	22%
Potassium	324mg	7%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	2191IU	44%
Vitamin C	88mg	98%
Calcium	102mg	10%
Iron	1mg	6%