Mediterranean-Style Stuffed Peppers

A flavorful Mediterranean-Style Stuffed Peppers recipe made with spiced beef, quinoa, chickpeas, and apricots. This healthy stuffed peppers dish is a hearty, easy dinner with no rice, perfect for meal prep and packed with warm Mediterranean flavors.

Course Main Course

Cuisine American, Mediterranean

Keyword Mediterranean-Style Stuffed Peppers

Prep Time 20

Cook Time 1

Total Time 1 20

Servings peppers

Calories 300kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For measuring ingredients accurately.
mixing bowls For mixing the spice blend.
nonstick skillet To brown the beef and cook the filling.
wooden spoon For breaking up the beef and stirring the mixture.
Cutting board For prepping all the ingredients.
Knife To chop the onion, mince garlic, grate ginger, and dice apricots.
9-inch square baking dish To hold and bake the stuffed peppers.
aluminum foil To cover the peppers while baking and keep them moist.

Ingredients

1/2 cup low-sodium beef broth
1/3 cup dry quinoa
salt and pepper
2 tsps. ground cumin
2 tsps. ground cinnamon
1/2 tsp. granulated sugar
1/2 lb. ground beef 93% lean
1 medium yellow onion chopped
2 cloves garlic minced
2 tsps. grated fresh ginger
1-1/4 cup tomato sauce
3/4 cup water divided
1 (15 oz.) can chickpeas drained and rinsed
8 dried apricots diced
cooking spray
5 medium green bell peppers tops sliced off, seeded and cored

Instructions

Preheat the oven to 375°F .
In a small pan, bring the beef broth to a boil. Stir in the quinoa, cover, and cook for 12 minutes or until the quinoa has absorbed all the broth. Fluff with a fork, season with salt and pepper to taste, then re-cover.
1/2 cup low-sodium beef broth, 1/3 cup dry quinoa, salt and pepper
In a small bowl, combine the cumin, cinnamon, and sugar; set aside.
2 tsps. ground cumin, 2 tsps. ground cinnamon, 1/2 tsp. granulated sugar
In a large nonstick skillet over medium-high heat, begin browning the ground beef. Break up the meat with a wooden spoon, then add the onion. Cook until the beef is no longer pink and the onions have softened, about 5 minutes.
1/2 lb. ground beef 93% lean, 1 medium yellow onion
Add the garlic and ginger, cooking for another minute. Sprinkle the cumin mixture over the beef and sauté for another minute, making sure to incorporate it well. This is a good time to taste and adjust the seasoning with salt and pepper, but don’t overdo it.
2 cloves garlic, 2 tsps. grated fresh ginger
Reduce the heat to low and stir in the tomato sauce, ½ cup water, chickpeas, and apricots. Mix well. Remove from heat and stir in the cooked quinoa.
1-1/4 cup tomato sauce, 3/4 cup water, 1 (15 oz.) can chickpeas, 8 dried apricots
Lightly coat a 9-inch square baking dish with cooking spray. Add peppers to the baking dish. If the peppers don’t stand upright, trim a thin slice off the bottoms to level them.
cooking spray, 5 medium green bell peppers
Stuff the peppers with the meat mixture and place them in the baking dish. Pour ¼ cup water into the dish, cover with foil, and bake until the peppers are tender, about 45 minutes.
To achieve a slight char on top of the peppers, I placed them under the broiler for 5 minutes after baking. This step is optional.

Video

Notes

For optimal outcomes when making these Mediterranean-style stuffed peppers, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition