Mediterranean Veggie-Stuffed Pita
Veggie, Vegetarian, Gluten-Free · Bread
30 min
Cook time
4
Servings
336
Calories
6
Steps
- Preparation: Preheat your oven to 350°F (175°C). Slice the tops off of bell peppers and carefully remove seeds and membranes.
- Vegetable Sauté: Heat olive oil in a skillet over medium heat. Add chopped onions and minced garlic, cook until translucent. Stir in chopped spinach and diced tomatoes, cook until spinach is wilted.
- Rice Preparation: In a separate pan, cook quinoa as per package instructions. Mix cooked quinoa into the skillet with the vegetable mixture. Add lemon zest, salt, and pepper to taste.
- Stuffing: Spoon the quinoa and vegetable mixture into each hollowed-out bell pepper. Top each with crumbled feta cheese.
- Baking: Arrange stuffed peppers in a baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the peppers are tender and the cheese has browned slightly.
- Serving: Serve warm. You can slice stuffed peppers in half and wrap them in warmed pita bread for a fulfilling meal.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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