Ingredients
Equipment
Method
Preparation Phase
- Preheat your oven to 375°F. Carefully cut the tops off the bell peppers and scoop out the seeds and membranes. Ensure they are clean and ready to be filled.
Filling Phase
- Heat olive oil in a skillet over medium heat and sauté the diced red onion until softened and fragrant, about 4–5 minutes. In a large bowl, combine the cooked quinoa, shredded chicken, crumbled feta, sautéed onion, diced cucumber, lemon juice, oregano, garlic powder, salt, and pepper. Mix thoroughly to ensure even seasoning.
Assembly and Baking
- Stuff each bell pepper with the filling mixture, pressing gently to pack it down. Arrange the peppers upright in a baking dish. Cover the dish with aluminum foil to prevent the tops from drying out, and bake for 30 minutes. Remove the foil and bake for another 10 minutes to lightly brown the tops. Serve warm and enjoy the savory aromas and bright Mediterranean flavors.
Nutrition
Notes
Choose vibrant bell peppers for presentation, and make ahead by pre-cooking quinoa and chicken. For extra freshness, garnish with parsley or dill before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.