Stuffed Peppers with Raisins and Nuts are a delightful Mediterranean-inspired dish that combines sweet raisins, crunchy nuts, and savory spices, all stuffed into tender bell peppers and baked to perfection.

This recipe offers a balance of flavors and textures, making it a satisfying vegetarian main course or a flavorful side dish for any occasion. The combination of ingredients creates a dish that’s both comforting and nutritious, perfect for adding variety to your dinner table.

Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers (any color), tops removed and seeds removed
• 1 cup cooked quinoa or rice
• 1/2 cup raisins
• 1/2 cup mixed nuts (such as almonds, walnuts, or pine nuts), chopped
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

For the Tomato Sauce:

• 1 can (14 ounces) crushed tomatoes
• 1/2 cup vegetable broth or water
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste

How to Make Stuffed Peppers with Raisins and Nuts:

Prepare the Peppers:

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water and set aside.

Prepare the Filling:

In a large mixing bowl, combine cooked quinoa or rice, raisins, chopped nuts, crumbled feta cheese (if using), chopped parsley, olive oil, minced garlic, ground cumin, ground cinnamon, salt, and pepper. Mix well until evenly combined.

Stuff the Peppers:

Spoon the filling mixture into each bell pepper, packing it firmly and mounding it slightly on top. Place stuffed peppers upright in a baking dish.

Prepare the Tomato Sauce:

In a separate bowl or measuring cup, combine crushed tomatoes, vegetable broth or water, tomato paste, dried oregano, dried basil, salt, and pepper. Stir until well combined.

Bake the Stuffed Peppers:

Pour the tomato sauce evenly over the stuffed peppers in the baking dish.

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Uncover and Bake:

Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the filling is heated through. The tops of the peppers should be slightly charred.

Serve:

Remove stuffed peppers from the oven and let them cool for a few minutes before serving.

Spoon some of the tomato sauce from the baking dish over each stuffed pepper before serving.

Chef’s Note:

Variations: Customize the filling by adding other ingredients like diced tomatoes, spinach, or cooked chickpeas for added protein.

Make-Ahead: You can prepare the stuffed peppers up to the baking step ahead of time and refrigerate until ready to bake. Add extra baking time if cooking from chilled.

Nutrition Information (per serving, based on 1 stuffed pepper):

• Calories: 350 kcal
• Protein: 10g
• Carbohydrates: 45g
• Fat: 15g
• Sodium: 600mg
• Fiber: 8g

Enjoy these delicious Stuffed Peppers with Raisins and Nuts, where the sweetness of raisins and crunch of nuts complement the savory flavors perfectly, creating a wholesome and flavorful meal that’s both satisfying and nutritious!

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