Mediterranean Quinoa-Stuffed Bell Peppers

27 paź 2025

Mediterranean Quinoa-Stuffed Bell Peppers

Vibrant bell peppers filled with a nutritious mix of quinoa, chickpeas, fresh herbs, and feta cheese, baked until tender.

Few dishes capture the bright, sun-soaked flavors of the Mediterranean quite like these quinoa-stuffed bell peppers. Each colorful pepper becomes a vessel for a satisfying blend of grains, legumes, herbs, and creamy feta that feels both nourishing and indulgent.

It’s the kind of recipe that makes weeknight dinners feel special yet comes together with simple, wholesome ingredients. Whether you’re a long-time vegetarian or just looking to add more plant-forward meals to your rotation, this dish will win you over.

Serve it warm from the oven, pair it with a crisp green salad, and enjoy the perfect balance of texture and flavor in every bite.

Ingredients

4 large bell peppers (mixed colors)
150g quinoa
400g can of chickpeas, rinsed and drained
100g feta cheese, crumbled
1 red onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 lemon, for juice and zest
1 teaspoon dried oregano
1 small bunch fresh parsley, chopped
Salt and black pepper to taste

Instructions

Preheat your oven to 200°C. Cook the quinoa according to package instructions.
Slice the bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut-side up in a baking dish.
In a large bowl, combine the cooked quinoa, chickpeas, chopped red onion, minced garlic, crumbled feta, most of the parsley, and oregano.
Drizzle with olive oil and the juice and zest of the lemon. Season with salt and pepper, and mix everything together until well combined.
Spoon the filling evenly into each bell pepper half. Pour about 60ml of water into the bottom of the baking dish to help steam the peppers.
Bake for 25-30 minutes, until the peppers are tender and the top of the filling is lightly golden.
Garnish with the remaining fresh parsley before serving.

Tips & Substitutions

Make it vegan: Swap feta for a plant-based cheese or a sprinkle of nutritional yeast for a savory flavor.
Add more veggies: Stir in chopped spinach, sun-dried tomatoes, or roasted zucchini for extra texture and color.
Prep ahead: Cook the filling a day in advance and assemble just before baking for a quick dinner solution.