Name: Mediterranean Quinoa Stuffed Bell Peppers Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4
Cuisine: US
Ingredients: 1 medium lemon, halved crosswise; 1 (1 pound) fillet cod, cut into 1/2-inch cubes; 1 (8 ounce) package crumbled feta cheese; 1 medium bell pepper, diced; 1 small zucchini, cut in quarters lengthwise and then crosswise into thin slices; 1 small red onion, diced; 0.5 cup halved Kalamata olives; 0.5 cup halved green olives; 2 tablespoons chopped fresh oregano; salt and ground black pepper to taste; 1 tablespoon olive oil; 4 medium bell peppers, tops cut off and seeded

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with these vibrant stuffed peppers. Fresh cod dances with briny olives, creamy Feta, and aromatic herbs, all nestled within sweet bell peppers. A true celebration of Mediterranean flavors!

Follow The Directions

01

Step

5 mins

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

10 mins

Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half. (10 minutes)

03

Step

15 mins

Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients. (15 minutes)

04

Step

10 mins

Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch. (10 minutes)

05

Step

50 mins

Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

For an extra layer of flavor, consider adding a sprinkle of toasted pine nuts to the filling.
If you don't have fresh oregano, dried oregano can be used, but use half the amount.
Feel free to substitute the cod with other firm white fish like haddock or sea bass.

Agustina Pagac

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