Blueberry Stuffed Bell Peppers
Blueberry Stuffed Bell Peppers are a creative and colorful twist on traditional stuffed peppers. These vibrant vegetables are filled with a delightful mixture of fresh blueberries, quinoa, and feta cheese, offering a perfect balance of sweet and savory flavors. Ideal for family dinners or as an impressive side dish at gatherings, this recipe is not only easy to make but also provides essential nutrients that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup fresh blueberries
- 1 cup cooked quinoa
- 1 small onion, finely chopped
- ½ cup crumbled feta cheese
- 2 tsp olive oil
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- Cook quinoa according to package instructions (about 15 minutes).
- Sauté the chopped onion in olive oil over medium heat until translucent (about 5 minutes).
- In a bowl, combine cooked quinoa, sautéed onion, blueberries, feta cheese, and oregano.
- Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the blueberry mixture.
- Place stuffed peppers in the baking dish, drizzle with olive oil, cover with foil, and bake for about 30 minutes until tender.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 220
- Sugar: 10g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Experiment with different fruits like cranberries or apples for variation. Add nuts for extra crunch or serve alongside grilled meats for a complete meal. Store leftover stuffed peppers in an airtight container in the fridge for up to three days.