Low-Sodium Mediterranean Stuffed Bell Peppers

  • 1 hr 10 m


These Mediterranean Stuffed Bell Peppers are not only low in sodium but also packed with nutritious ingredients. They're a filling and healthy supper choice.


  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon


Step 1

To begin with, preheat your oven to 375°F, or 190°C. Next, cut the bell peppers' tops off with a knife. Remove the seeds and membranes. Then in a large bowl, you will combine the cooked quinoa, the chickpeas, the diced tomatoes, the cucumber, the red onion, the parsley, the mint, the lemon juice, and the olive oil. Make sure to mix well.

Step 2

Then you will season the mixture with a pinch of salt and pepper to taste. Then stuff each bell pepper with the quinoa and chickpea mixture, pressing it down gently. Then place the stuffed bell peppers in a baking dish.

Step 3

Make sure to cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender. Then remove the foil and bake for an extra 5-10 minutes to lightly brown the tops. Before serving, take them out of the oven and allow them to cool a bit.


5.00 (1 reviews)
9 months ago
Delicious recipe

Related Meals

Vegetarian Sausage Rolls

Veggie Burger Recipe

Aubergine Parmesan Recipe

Oven dried tomatoes

Italian Spaghetti prosciutto ham and tomatoes

Crab on crumpet

Roasted Veggie Quiche

Lemon Herb Baked Cod