About the Recipe
These Mediterranean stuffed peppers with chicken, chickpeas, quinoa, feta, and more make for a great all in one meal that doesn't skip out on the flavor.
Ingredients
2-3 large bell peppers, sliced in half vertically and seeds removed
1 onion (chopped)
2 cloves garlic (minced)
1-2 cups cooked chicken
1 15-oz can chickpeas
1 cup quinoa
1 cup canned fire-roasted diced tomatoes
1 tsp dried oregano
1/3 cup kalamata olives (chopped and pitted)
1/4 cup fresh parsley (chopped)
1 cup feta cheese
salt & pepper to taste
Preparation
Cook quinoa according to package directions.
Meanwhile, cook onion and garlic over medium-high heat with a drizzle of olive oil until the onion is translucent.
Stir in chicken, chickpeas, and cooked quinoa. Add in canned tomatoes, oregano, olives, parsley, and salt & pepper to taste. Stir well to combine.
Stuff each pepper half with the filling mixture. Depending on how full you prefer the peppers, you can use 2 or 3 bell peppers here (4 or 6 pepper halves).
Arrange the stuffed peppers in a baking dish. Cover the top of the dish with foil and bake at 350 degrees F for about 40 minutes. Once the peppers are tender, remove from the oven and sprinkle with feta and additional parsley.