Mediterranean Quinoa Stuffed Peppers (Print View)

Colorful peppers filled with herbed quinoa, feta, and veggies, baked for a flavorful Mediterranean main course.

# Components:

→ Vegetables

01 - 4 large bell peppers, any color, tops cut off and seeds removed
02 - 1 small zucchini, diced
03 - 1 small red onion, finely chopped
04 - 1 cup cherry tomatoes, quartered
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 2 tablespoons fresh basil, chopped

→ Grains & Cheese

08 - 1 cup quinoa, rinsed
09 - 2 cups vegetable broth
10 - 3/4 cup feta cheese, crumbled

→ Pantry & Seasoning

11 - 2 tablespoons extra virgin olive oil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, adjust to taste
15 - 1/4 teaspoon crushed red pepper flakes, optional
16 - juice of 1 lemon

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to fit peppers upright.
02 - Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until broth is absorbed. Fluff quinoa with a fork and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, sauté for 2 minutes. Add zucchini and garlic, cook for 3 minutes until slightly softened. Stir in cherry tomatoes and cook for 2 more minutes. Remove from heat.
04 - In a large mixing bowl, combine cooked quinoa, sautéed vegetables, chopped parsley, basil, oregano, black pepper, salt, red pepper flakes, lemon juice, and 1/2 cup feta cheese. Mix well until evenly blended.
05 - Drizzle remaining olive oil inside each bell pepper. Fill each pepper generously with the quinoa mixture, packing lightly. Arrange upright in the prepared baking dish.
06 - Sprinkle remaining feta cheese over peppers. Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and continue to bake for an additional 10 minutes until peppers are fork-tender and cheese is lightly golden.
07 - Let peppers rest in the dish for 5 minutes before serving. Optional: Garnish with additional fresh parsley or basil.

# Expert Advice:

01 -
  • Packed with fresh Mediterranean flavors
  • Nourishing and naturally gluten free
  • Works as a main or hearty side dish
  • Easy step by step process for beginners
  • Customizable with your favorite veggies or herbs
02 -
  • High in plant protein thanks to quinoa and cheese
  • Perfect for make ahead meal prep and packs well for lunch
  • Adaptable for vegan diets just skip the feta or use a plant based cheese
03 -
  • Never skip rinsing your quinoa This step removes bitterness and makes the flavors shine
  • Roast the peppers empty in the oven for ten minutes if you like them more tender before stuffing Never be shy with the fresh herbs They turn these peppers from good to unforgettable

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