Mediterranean Quinoa Stuffed Peppers (Print)

Colorful bell peppers stuffed with Mediterranean quinoa, vegetables, and feta cheese, ready in just 30 minutes.

# Components:

→ Peppers

01 - 4 large bell peppers (red, yellow, or orange), tops sliced off and seeds removed

→ Quinoa Filling

02 - 1 cup (180 g) quinoa, rinsed
03 - 2 cups (480 ml) vegetable broth or water
04 - 1 cup (150 g) cherry tomatoes, quartered
05 - 1 small red onion, finely diced
06 - 1/2 cup (80 g) cucumber, diced
07 - 1/2 cup (70 g) Kalamata olives, sliced
08 - 1/2 cup (80 g) feta cheese, crumbled
09 - 2 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh mint, chopped (optional)
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - Juice of 1 lemon

# Directions:

01 - Preheat oven to 400°F (200°C). Lightly grease a baking dish just large enough to hold the peppers upright.
02 - Place the quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
03 - While the quinoa cooks, prepare the vegetables and herbs.
04 - In a large bowl, combine cooked quinoa, cherry tomatoes, red onion, cucumber, olives, feta cheese, olive oil, parsley, mint (if using), oregano, salt, pepper, and lemon juice. Toss gently to mix.
05 - Stuff each bell pepper generously with the quinoa mixture. Arrange peppers upright in the prepared baking dish.
06 - Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes, or until peppers are just tender and filling is heated through.
07 - Serve hot, garnished with extra herbs or a squeeze of lemon if desired.

# Expert Advice:

01 -
  • Ready in just 30 minutes for a quick weeknight dinner
  • Uses simple pantry staples combined with fresh vegetables
  • Perfect balance of protein and vegetables in one dish
  • Naturally gluten-free and easily adaptable for vegan diets
02 -
  • Each serving contains 9 grams of plant protein
  • The dish offers a complete meal with balanced nutrition in one pepper
  • Prep can be done ahead of time for even faster weeknight assembly
03 -
  • Toast the quinoa in a dry pan for 2 minutes before adding liquid for a nuttier flavor that elevates the entire dish. This simple step adds depth without any extra ingredients.

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