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Mediterranean Style Unstuffed Peppers

Looking for an easy one-pot dinner that's packed with veggies and protein? This Mediterranean Unstuffed Peppers recipe has all the cozy flavors of classic stuffed peppers with a lot less work. Made with ground chicken, quinoa, bell peppers, eggplant, and feta, it's a healthy weeknight meal that's perfect for meal prep too.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 375kcal

Equipment

Ingredients

  • 1 lb ground chicken
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 small eggplant, cubed
  • 1 tbsp minced garlic
  • 1 cup quinoa, uncooked
  • 6 oz feta cheese,
  • 2 tbsp tomato paste
  • 3 cups chicken stock
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • Freshly chopped parsley for garnish
US - M

Instructions

  • Preheat a large oven-safe pot to medium heat.
  • Add the olive oil and once hot, add the ground chicken. Cook for about 5-7 minutes until the chicken is cooked through.
  • Once the chicken is cooked add the minced garlic, onion, eggplant, and peppers. Mix well and saute for about 5 minutes until the veggies soften.
  • Next, mix in the tomato paste, chicken stock, seasonings, and uncooked quinoa.
  • Cover and bring to a boil. Once boiling turn the temperature down to low and simmer for about 15-20 minutes until the quinoa is cooked.
  • While the quinoa is cooking, preheat the oven to 400℉.
  • Once the quinoa is done top with the feta cheese and place in the oven for about 10 minutes until the feta cheese has melted.
  • Serve immediately with some freshly chopped parsley and enjoy!

Nutrition

Calories: 375kcal | Carbohydrates: 32g | Protein: 25g | Fat: 17g | Fiber: 6g