Delicious Mediterranean Quinoa Stuffed Peppers Recipe

There’s something magical about biting into a Mediterranean quinoa stuffed pepper. The vibrant colors of the peppers, the aromatic blend of spices, and the wholesome goodness of quinoa create a party for your taste buds. Picture this: you take a forkful, and the flavors dance on your palate, each ingredient singing in harmony. Whether it’s a sunny summer day or a cozy winter evening, these stuffed peppers are perfect for any occasion.

I remember the first time I made Mediterranean quinoa stuffed peppers for a potluck. My friends were skeptical at first—stuffed peppers? Really? But as soon as they took that first bite, their eyes widened with delight. Tropical quinoa salad recipe One friend even exclaimed that they were better than her mom’s famous lasagna! Who knew veggies could steal the show? Zoodle salad with tahini. Caprese pasta salad. For more inspiration, check out this strawberry spinach salad recipe.

The only downside? You might want to make extra; they disappear faster than you can say “Mediterranean quinoa stuffed peppers”!

I’ve whipped up these beauties many times, and each occasion has been filled with laughter and compliments.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bell Peppers: Choose bright, firm peppers for the best flavor and visual appeal; red, yellow, or green all work beautifully.
• Quinoa: Rinse before cooking to remove bitterness; this nutty grain is packed with protein and fiber.
• Cherry Tomatoes: Juicy and sweet, these add freshness; look for vibrant ones that feel slightly soft when squeezed.
• Feta Cheese: Crumbled feta brings tanginess; opt for high-quality cheese for the best flavor.
• Kalamata Olives: These briny olives add depth; pit them before use to keep it easy!
• Fresh Herbs (Parsley & Basil): Fresh herbs elevate flavors; chop them finely for an aromatic punch.
• Garlic: Use fresh garlic cloves; they infuse the dish with irresistible aroma and flavor.
• Lemon Juice: Brightens every bite—opt for freshly squeezed juice over bottled for maximum zing.
• Olive Oil: A drizzle for sautéing adds richness; choose high-quality extra virgin olive oil for great taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off your bell peppers and scoop out seeds. Set aside while you prepare the filling.

Cook the Quinoa: Rinse 1 cup of quinoa under cold water until it runs clear. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil over medium heat, then reduce heat to low and cover until fluffy—about 15 minutes.

Sauté Aromatics & Add Veggies: In a skillet over medium heat, drizzle olive oil. Add minced garlic and chopped cherry tomatoes. Cook until tomatoes soften and release juices—about 3-4 minutes.

Add Flavorful Fillings: Stir in cooked quinoa, crumbled feta cheese, chopped Kalamata olives, parsley, basil, and lemon juice into the tomato mixture. Season with salt and pepper to taste—mix well!

Stuff Your Peppers & Bake: Generously fill each bell pepper with your flavorful quinoa mixture. Place upright in a baking dish and cover with foil. Bake in preheated oven for 25 minutes until peppers are tender.

Final Touch & Serve!: Remove foil and bake an additional 10 minutes until tops are slightly golden. Garnish with extra herbs if desired and serve hot—enjoy every delicious bite!

Perfecting the Cooking Process

Sauté the onions and garlic first to release their flavors, then add quinoa and broth. This sequence ensures a rich base for your stuffed peppers.

Add Your Touch

Feel free to swap quinoa for rice or add feta cheese for a creamy twist. Experimenting keeps the dish fresh and exciting each time you make it.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until heated through for the best texture.

The first time I made Mediterranean Quinoa Stuffed Peppers, my friends devoured them like hungry monsters at a feast. They couldn’t believe something so healthy could be this delicious!

FAQ

Can I use brown rice instead of quinoa?

Yes, brown rice works well but may require longer cooking time.

How can I make these stuffed peppers vegan?

Simply omit cheese and use vegetable broth while cooking quinoa.

What side dishes pair well with stuffed peppers?

For more inspiration, check out this garlic butter green beans recipe.

A simple green salad or garlic bread complements stuffed peppers beautifully. Grilled peach burrata salad.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Mediterranean Quinoa Stuffed Peppers

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia Hanry
• Total Time: 50 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Mediterranean quinoa stuffed peppers are a colorful and nutritious dish that bursts with flavor and freshness. Each bell pepper is loaded with a savory quinoa filling, complemented by cherry tomatoes, feta cheese, and aromatic herbs. This delightful recipe is perfect for any occasion, whether it’s a family dinner or a gathering with friends. With easy-to-follow instructions and customizable ingredients, you can create a vibrant meal that will impress everyone at the table.

---

Ingredients

Scale 1x2x3x

• 4 medium bell peppers (any color)
• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds; set aside.
2. Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover for about 15 minutes until fluffy.
3. In a skillet over medium heat, drizzle olive oil. Sauté minced garlic and cherry tomatoes for 3-4 minutes until softened.
4. Stir in cooked quinoa, feta cheese, olives, parsley, basil, lemon juice, salt, and pepper; mix well.
5. Stuff each pepper with the quinoa mixture and place upright in a baking dish. Cover with foil and bake for 25 minutes.
6. Remove foil and bake an additional 10 minutes until tops are golden. Serve hot.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 5g
• Sodium: 360mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 10mg