Lebanese

Oregano and Lemon Lebanese-Style Stuffed Bell Peppers

Name: Oregano and Lemon Lebanese-Style Stuffed Bell Peppers
Total time: 52 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 4 bell peppers; 1 cup cooked quinoa; 1/2 cup diced tomatoes; 1/2 cup diced zucchini; 1/2 cup diced carrot; 1/2 onion, diced; 1 garlic clove, minced; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup chopped parsley; 1 tbsp dried oregano; 1 tbsp lemon juice

Introduces fragrant oregano and citrus brightness

52 minutes4 servings

Method

Stir in oregano and lemon juice into the stuffing before baking.
Preheat oven to 180°C (350°F). Cut tops off bell peppers and remove seeds.
In a pan, sauté onion and garlic in olive oil until softened. Add zucchini, carrot, tomatoes, and quinoa.
Mix in salt, pepper, and parsley. Stuff each pepper with the mixture.
Place peppers in a baking dish, cover with foil, and bake for 40 minutes.

Mains Vegetarian

Read in another language

More Lebanese recipes →