Mediterranean Stuffed Bell Peppers

A Word for the Season

Stuffed vegetables are a hallmark of Mediterranean cooking — a beautiful way to honor God's provision by combining grains, legumes, and vegetables in one vessel. The bell pepper, with its brilliant colors, becomes both container and celebration.

The Scriptural Foundation

"Every good and perfect gift is from above, coming down from the Father of the heavenly lights." — James 1:17

The Recipe

Ingredients

• 4 large bell peppers (mixed colors), tops cut and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup sun-dried tomatoes, chopped
• ¼ cup pine nuts, toasted
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Sea salt and black pepper to taste
• 1 cup vegetable broth

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine quinoa, chickpeas, sun-dried tomatoes, pine nuts, herbs, olive oil, lemon juice, salt, and pepper.
3. Stuff each pepper generously with the mixture.
4. Place peppers upright in a baking dish. Pour broth into the bottom of the dish.
5. Cover with foil and bake 35 minutes. Remove foil and bake 10 more minutes.
6. Serve warm, drizzled with additional olive oil if desired.

Nutritional Note

Bell peppers are one of the richest sources of vitamin C, especially the red and yellow varieties. Quinoa and chickpeas together provide a complete amino acid profile, while pine nuts offer anti-inflammatory fats.

A Prayer for the Journey

Lord, thank You for the beauty of Your creation — for colors that delight and flavors that sustain. Help me to eat with intention and gratitude. Amen.