Stuffed peppers are a summer favorite, offering a colorful and delicious way to enjoy fresh, seasonal vegetables. This Mediterranean-inspired recipe features bell peppers filled with a nutritious quinoa mixture, flavored with aromatic herbs and tangy feta cheese. It’s a perfect dish for a light lunch or dinner, and it’s vegetarian-friendly!

In this recipe, we combine the vibrant flavors of the Mediterranean with the wholesome goodness of quinoa, creating a delightful and healthy meal. Let’s bring a taste of summer to your table with these Mediterranean Stuffed Peppers with Quinoa!

Why This Recipe?

Stuffed peppers are incredibly versatile and can be customized to suit various dietary preferences. By using quinoa, we add a protein-rich, gluten-free grain that complements the fresh vegetables and herbs perfectly. This recipe is not only delicious but also packed with nutrients, making it a great choice for a healthy and satisfying meal.

These Mediterranean Stuffed Peppers with Quinoa are a celebration of summer produce and flavors. Perfect for any occasion, this dish is sure to become a favorite in your household. Enjoy!

Ingredients

For the Stuffed Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 200g feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Preparing the Quinoa:

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. Fluff the quinoa with a fork and set aside.

Preparing the Filling:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped red onion and garlic, and sauté until translucent.
4. Add the diced zucchini and cook for another 3-4 minutes.
5. Stir in the halved cherry tomatoes, sliced olives, and cooked quinoa.
6. Season with dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes.
7. Remove from heat and gently fold in the crumbled feta cheese.

Assembling the Stuffed Peppers:

1. Place the bell peppers in a baking dish.
2. Fill each pepper with the quinoa mixture, pressing down lightly to pack the filling.
3. Cover the baking dish with aluminum foil.

Baking the Stuffed Peppers:

1. Bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned.

Serving:

1. Garnish the stuffed peppers with fresh chopped parsley.
2. Serve hot and enjoy!

Print Pin

A Taste of Summer: Mediterranean Stuffed Peppers with Quinoa

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 65 minutes minutes

A Mediterranean-inspired recipe featuring bell peppers stuffed with a nutritious quinoa mixture, perfect for a light summer meal.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 200g feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions 

• In a medium saucepan, bring the vegetable broth to a boil.
• Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
• Fluff the quinoa with a fork and set aside.
• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped red onion and garlic, and sauté until translucent.
• Add the diced zucchini and cook for another 3-4 minutes.
• Stir in the halved cherry tomatoes, sliced olives, and cooked quinoa.
• Season with dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes.
• Remove from heat and gently fold in the crumbled feta cheese.
• Place the bell peppers in a baking dish.
• Fill each pepper with the quinoa mixture, pressing down lightly to pack the filling.
• Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned.
• Garnish the stuffed peppers with fresh chopped parsley.
• Serve hot and enjoy!