Cheesy Mediterranean Stuffed Bell Peppers with Quinoa
Stuffed Peppers
Vibrant vegetarian stuffed peppers with quinoa, feta, and herbs—easy, healthy weeknight dinner.
These stuffed bell peppers are one of my favorite weeknight triumphs: bright, crunchy peppers filled with a savory mix of quinoa, chickpeas, feta and herbs, finished with gooey mozzarella. They’re vegetarian, hearty, and the kind of dish that looks like you spent all afternoon but actually comes together quickly.
What I love most is the balance—nutty quinoa and creamy feta meet lemony parsley and warm spices, while the bell peppers add sweetness and color. They’re lovely for a family dinner, a casual dinner party, or packed up for lunches the next day.
Nutrition (per serving)
Directions
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1
Preheat the oven to 375°F. Slice the tops off the bell peppers, remove seeds and membranes, and place them cut-side up in a baking dish. Brush the outsides and insides lightly with 1 tbsp olive oil and set aside.
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2
Rinse the quinoa under cold water. In a small saucepan, bring the vegetable broth to a simmer, add the quinoa, cover, and cook until the liquid is absorbed, about 15 minutes. Fluff with a fork and let cool slightly.
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3
While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped red onion and sauté until translucent, about 4 minutes. Add minced garlic and cook 1 minute until fragrant.
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4
Stir in the drained chickpeas, cooked quinoa, cumin, smoked paprika, oregano, salt, and pepper. Cook for 2–3 minutes to meld flavors. Remove from heat and stir in lemon juice, chopped parsley, and crumbled feta.
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5
Spoon the quinoa mixture into each bell pepper, pressing gently to fill. Sprinkle the tops with panko breadcrumbs and shredded mozzarella.
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6
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 8–12 minutes, until the cheese is melted and the tops are golden.
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7
Let the peppers rest 5 minutes before serving so they set slightly. Garnish with extra parsley and a squeeze of lemon if desired.
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8
Serve warm with a simple green salad or crusty bread for a complete meal.
Ingredients
- Large bell peppers (assorted colors):4 pieces
- Uncooked quinoa:1 cup
- Vegetable broth:2 cups
- Extra-virgin olive oil:3 tbsp
- Red onion, finely chopped:1/2 cup
- Garlic cloves:3 pieces
- Canned chickpeas, drained and rinsed:15 oz
- Crumbled feta cheese:4 oz
- Shredded mozzarella:1 cup
- Panko breadcrumbs:1/2 cup
- Fresh parsley, chopped:1/4 cup
- Fresh lemon juice:1 tbsp
- Ground cumin:1 tsp
- Smoked paprika:1 tsp
- Dried oregano:1 tsp
- Salt:1 tsp
- Black pepper:1/2 tsp
Tips & Notes
- Choose peppers that stand upright and have wide cavities so they hold more filling.
- Make it gluten-free by swapping panko for gluten-free breadcrumbs or omit breadcrumbs and top with extra feta.
- Prep the quinoa filling ahead and refrigerate up to 2 days—assemble and bake when ready for an easy dinner.
