15 Mediterranean Stuffed Bell Peppers With Quinoa and Feta

Mediterranean stuffed bell peppers filled with quinoa and feta are vibrant, nutritious, and ideal for various diets. With a base of flavorful ingredients like cherry tomatoes and spinach, these peppers can be customized with extras such as chickpeas or ground turkey for added protein. They serve as a perfect dish for family dinners or meal prep, cooked to tender perfection. Discover an array of creative combinations and variations that’ll elevate your culinary experience.

Classic Mediterranean Quinoa and Feta Stuffed Peppers

Mediterranean Stuffed Bell Peppers are a vibrant and wholesome dish, ideal for vegetarians and anyone looking to incorporate more plant-based meals into their diet. These stuffed peppers are filled with a savory mixture of quinoa, fresh vegetables, and feta cheese, making them both delicious and nutritious. Perfect for a family dinner or as meal prep for the week, this dish requires about 30 minutes of preparation time and about 30 minutes of cooking time.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• 1/2 cup red onion, diced
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
3. In a medium saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce heat to low, cover, and let 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.
4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
5. Stir in the halved cherry tomatoes, chopped spinach, dried oregano, salt, and pepper. Cook for another 2-3 minutes until the spinach is wilted.
6. Combine the cooked quinoa and sautéed vegetables in a mixing bowl. Gently fold in the crumbled feta cheese until evenly distributed.
7. Spoon the quinoa mixture into each bell pepper, packing it in gently but firmly. Place the stuffed peppers upright in the baking dish.
8. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
9. Let the stuffed peppers cool for a few minutes, then garnish with fresh parsley if desired. Serve warm.

Variations & Tips:

• For added protein, consider mixing in some chickpeas or black beans with the quinoa mixture.
• If you prefer a non-vegetarian option, you can add cooked ground turkey or chicken to the filling.
• Customize the spices and herbs to your taste; consider adding cumin, paprika, or fresh basil for different flavor profiles.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for long-term storage.
• Serve with a side salad or yogurt sauce for a complete meal. Enjoy your Mediterranean feast!

Spinach and Feta Stuffed Bell Peppers

Mediterranean Stuffed Bell Peppers, particularly the Spinach and Feta variety, are a delightful and healthy dish that beautifully combines the flavors of fresh spinach, tangy feta cheese, and aromatic herbs all wrapped up in a colorful bell pepper.

This dish is perfect for vegetarians, health enthusiasts, and anyone looking to enjoy a lighter meal packed with nutrients. Preparation time is approximately 30 minutes, with 30 minutes of cooking, making it a great option for a weeknight dinner or a gathering with friends.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup cooked quinoa or rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
2. Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent (about 3-4 minutes).
4. Add the chopped spinach to the skillet and cook until wilted (about 2-3 minutes). Remove from heat.
5. In a mixing bowl, combine the cooked quinoa or rice, spinach mixture, crumbled feta cheese, oregano, basil, salt, and pepper. Mix well until all ingredients are fully combined.
6. Stuff each bell pepper with the spinach and feta mixture, pressing down gently to fill them well.
7. Place the stuffed peppers upright in the prepared baking dish. If using, sprinkle grated Parmesan cheese on top of each pepper.
8. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
9. Once done, remove from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired.

Variations and Tips:

• For added protein, you can mix in cooked lentils or chickpeas to the filling.
• Try swapping out feta cheese for goat cheese or ricotta for a different flavor profile.
• Spice it up by adding chopped red pepper flakes or diced jalapeños to the filling.
• Leftover stuffing can be used in wraps or salads, or baked in other vegetables like zucchini or tomatoes.
• Make it ahead: You can prepare the stuffed peppers a day in advance, cover them tightly, and store them in the refrigerator until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

Mediterranean Tuna Quinoa Stuffed Peppers

Mediterranean Tuna Quinoa Stuffed Peppers are a delightful and nutritious dish that combines the flavors of the Mediterranean with the wholesome goodness of quinoa and tuna. This hearty meal is perfect for lunch or dinner and is especially appealing to those seeking a healthy, protein-packed option.

With a preparation time of just 20 minutes and a cooking time of 30 minutes, this recipe is both quick and satisfying.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (5 oz) tuna, drained
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Prepare the bell peppers by slicing the tops off and removing the seeds and membranes. Set them aside.
3. In a large mixing bowl, combine the cooked quinoa, drained tuna, cherry tomatoes, red onion, olives, feta cheese, olive oil, lemon juice, oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Stuff each bell pepper generously with the tuna quinoa mixture. Press down gently to guarantee they are packed.
5. Place the stuffed peppers upright in a baking dish and add a small amount of water to the bottom of the dish (this keeps the peppers moist while baking).
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil during the last 10 minutes of baking to allow the tops to brown slightly.
7. Once cooked, remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Variations and Tips:

• Vegetarian Option: Substitute the tuna with additional vegetables such as zucchini, mushrooms, or spinach for a vegetarian version.
• Grain Alternatives: Try using brown rice, farro, or couscous in place of quinoa for different textures and flavors.
• Spice It Up: Add crushed red pepper flakes or a sprinkle of paprika for an extra kick.
• Meal Prep: These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later use. Reheat before serving.
• Serving Suggestion: Serve with a simple side salad or a yogurt dip for added freshness.

Roasted Vegetable Quinoa Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 medium zucchini, diced
• 1 medium red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach or kale, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup feta cheese (optional)
• Olive oil for roasting

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff the quinoa with a fork and set aside.
3. While the quinoa is cooking, prepare the bell peppers. Cut the tops off and remove the seeds and ribs. Place them in a baking dish, cut side up.
4. In a large mixing bowl, combine the cooked quinoa, diced zucchini, red onion, cherry tomatoes, spinach, garlic powder, oregano, paprika, salt, and pepper. Mix well until all the ingredients are evenly combined.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. If using feta cheese, sprinkle it on top of the stuffed mixture.
6. Drizzle a little olive oil over the stuffed peppers, cover the dish with aluminum foil, and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 5-10 minutes for a slightly charred top.
7. Remove from the oven and let cool for a few minutes before serving.

Variations and Tips:

• For added protein, consider mixing in black beans or chickpeas.
• Feel free to swap in any vegetables you have on hand, such as mushrooms, corn, or carrots.
• If you prefer a spicier kick, add some diced jalapeños or red pepper flakes to the quinoa mixture.
• These stuffed peppers can be prepared in advance and stored in the refrigerator for up to 48 hours before baking. Just add a few extra minutes to the cooking time if baking from cold.
• Serve with a side salad or some crusty bread for a complete meal. Enjoy!

Greek-Inspired Stuffed Bell Peppers

Greek-inspired stuffed bell peppers are a delicious and colorful dish that brings together the vibrant flavors of Greek cuisine. Ideal for a family dinner or a Mediterranean-themed gathering, this hearty veggie-packed meal is sure to impress both vegetarians and meat-eaters alike.

With a preparation time of about 25 minutes and a cooking time of 30 minutes, you can have this dish on the table in under an hour.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa or rice, chickpeas, cherry tomatoes, red onion, feta cheese, olive oil, parsley, oregano, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the exterior of the peppers with olive oil.
4. Stuff each bell pepper with the quinoa mixture, pressing down gently to fill completely. Place the stuffed peppers upright in a baking dish.
5. If desired, drizzle a little extra olive oil over the top of each pepper for added flavor.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and lightly browned.
7. Serve hot with lemon wedges on the side for squeezing over the stuffed peppers.

Variations and Tips:

• Add ground lamb or beef to the filling for a heartier version if you prefer a meat option.
• For a spicy kick, mix in some chopped jalapeños or red pepper flakes into the filling.
• Substitute the feta cheese for goat cheese or a dairy-free alternative if you want.
• Feel free to add other vegetables such as spinach, zucchini, or mushrooms for added nutrition.
• Serve these stuffed peppers with a side of tzatziki sauce for a rejuvenating contrast.

Spicy Harissa Quinoa and Feta Stuffed Peppers

Spicy Harissa Quinoa and Feta Stuffed Peppers are a vibrant and healthy dish perfect for anyone looking to infuse their meals with bold flavors and nutrients. This vegetarian delight features roasted bell peppers filled with a warm mixture of quinoa, spicy harissa paste, and creamy feta cheese, creating a satisfying meal that’s both hearty and wholesome. Ideal for a weeknight dinner or as a crowd-pleasing dish for gatherings, it takes approximately 45 minutes to prepare and cook.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons harissa paste
• 1 cup crumbled feta cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
4. Add the rinsed quinoa, vegetable broth, harissa paste, cumin, salt, and pepper to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
5. Remove the saucepan from heat and stir in the crumbled feta cheese, combining well.
6. Stuff each bell pepper with the quinoa and feta mixture, packing them tightly. Place the stuffed peppers in a baking dish and pour a splash of vegetable broth into the bottom to guarantee they stay moist during baking.
7. Cover the baking dish with foil and bake for 25-30 minutes, removing the foil for the last 10 minutes to allow the tops to brown slightly.
8. Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro before serving.

Variations and Tips:

• For an extra kick, mix in diced jalapeños or red pepper flakes with the quinoa.
• Substitute the feta cheese with goat cheese or a dairy-free cheese alternative for a different flavor profile.
• Add chopped kale, spinach, or other vegetables to the quinoa mixture for added nutrition and texture.
• Serve with a side salad or yogurt sauce to complement the spice of the harissa.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days, making for a great next-day lunch.

Mediterranean Chicken Quinoa Stuffed Peppers

Mediterranean Chicken Quinoa Stuffed Peppers is a vibrant and nutritious dish that brings together the bold flavors of the Mediterranean in a healthy format. This recipe is perfect for a family dinner or meal prep for the week, and it takes about 45 minutes from start to finish. Packed with protein from the chicken and quinoa, along with fresh vegetables, this dish is not only delicious but also satiating and ideal for those seeking a balanced meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups chicken broth (or water)
• 1 pound ground chicken
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup spinach or kale, chopped
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers, removing seeds and membranes, and arrange them upright in a baking dish.
3. In a saucepan, combine quinoa and chicken broth. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.
4. While quinoa is cooking, heat a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
5. Add the ground chicken, breaking it up with a spoon, and cook until browned. Stir in tomatoes, oregano, cumin, paprika, salt, and pepper. Allow the mixture to simmer for about 5-7 minutes.
6. Fold in the cooked quinoa and chopped spinach or kale until well combined. If using, add half of the crumbled feta cheese.
7. Carefully stuff each bell pepper with the chicken-quinoa mixture. Top with the remaining feta cheese if desired.
8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
9. Remove from the oven and let them cool for a few minutes before garnishing with fresh parsley. Serve warm.

Variations and Tips:

• Feel free to use different proteins such as ground turkey or beef instead of chicken, or make it vegetarian by omitting meat altogether and adding more vegetables.
• Additional Mediterranean flavors can be added, such as olives or sun-dried tomatoes.
• Serve with a side of tzatziki or a simple yogurt sauce for extra creaminess.
• Leftover stuffed peppers can be stored in the refrigerator for up to 3 days, making them great for meal prep. Reheat in the oven or microwave before serving.

Zucchini and Quinoa Stuffed Bell Peppers

Zucchini and Quinoa Stuffed Bell Peppers are a vibrant and nutritious vegetarian dish that showcases the fresh flavors of Mediterranean cuisine. Perfect for families, meal prep, or anyone looking to incorporate more plant-based meals into their diet, these stuffed peppers are satisfying and delightful. The preparation time is approximately 30 minutes, with an additional 30-40 minutes of baking, making it a great option for a busy weeknight dinner or a healthy weekend meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 medium zucchini, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. Meanwhile, carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onions are translucent (about 3-5 minutes).
5. Add the diced zucchini and cook for an additional 3-4 minutes until the zucchini is tender. Stir in the halved cherry tomatoes, cooked quinoa, oregano, basil, paprika, salt, and pepper. Mix until well combined and allow to cook for an additional 2-3 minutes.
6. If using, fold in the crumbled feta cheese, reserving some for topping.
7. Spoon the quinoa mixture into the hollowed bell peppers, packing it down gently and mounding a little on top. Sprinkle the reserved feta cheese on top of each filled pepper.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred.
9. Once done, remove from the oven and let cool slightly before serving. Garnish with fresh parsley.

Variations and Tips:

• For a spicy kick, add chopped jalapeños or crushed red pepper flakes to the filling.
• You can substitute the quinoa with brown rice or couscous if desired.
• Feel free to add in other vegetables like corn, spinach, or mushrooms to the filling for added nutrients and flavor.
• To make this dish gluten-free, verify the quinoa used is certified gluten-free.
• Leftovers can be stored in the fridge for up to 3 days, and these stuffed peppers make great meal-prep options as they reheat well.

Herb-Infused Quinoa and Feta Stuffed Peppers

This delightful Mediterranean dish features bell peppers stuffed with a flavorful mix of quinoa, fresh herbs, and creamy feta cheese. It’s perfect for vegetarians and health-conscious eaters seeking a nutritious meal that is both satisfying and visually appealing. This recipe takes approximately 40 minutes from start to finish and serves four people.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• Salt and pepper, to taste
• Optional: pine nuts or walnuts for added crunch

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a medium pot, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
3. While the quinoa is cooking, carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
5. In a large bowl, combine the cooked quinoa, sautéed onion and garlic, cherry tomatoes, feta cheese, parsley, basil, oregano, salt, and pepper. Mix well to combine.
6. Stuff each bell pepper generously with the quinoa mixture, pressing down gently to pack it in.
7. Pour a small amount of vegetable broth or water into the bottom of the baking dish (about 1/4 cup) to help steam the peppers as they bake.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.
9. If using, sprinkle pine nuts or walnuts on top during the last few minutes of baking for added texture.

Variations and Tips:

• Substitute quinoa with couscous or brown rice for a different base.
• Add sautéed spinach, zucchini, or mushrooms to the quinoa mixture for extra veggies.
• For a kick, include some chopped jalapeños or use pepper jack cheese in place of feta.
• These stuffed peppers can be made ahead of time; simply assemble them and store in the refrigerator until ready to bake, extending cooking time slightly if baking from cold.
• Serve them with a side salad or a yogurt dip for a revitalizing complement to the dish. Enjoy!

Mediterranean Chickpea Quinoa Stuffed Peppers

Mediterranean Chickpea Quinoa Stuffed Peppers are a vibrant and nutritious dish that combines the goodness of quinoa and chickpeas, making them a perfect meal for vegetarians, health enthusiasts, or anyone looking to enjoy a hearty and satisfying dish.

These stuffed peppers are not only visually appealing but also packed with flavor, thanks to ingredients like tomatoes, olives, and feta cheese. The preparation time is approximately 30 minutes, and cooking takes about 30-35 minutes, making it a great option for a weeknight dinner or a delightful addition to any meal prep.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Lemon wedges, for serving

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
3. In a large mixing bowl, combine the cooked quinoa, chickpeas, diced tomatoes, olives, feta cheese, parsley, garlic, oregano, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.
4. Spoon the quinoa mixture into each of the prepared bell peppers, packing it in gently until filled to the top.
5. Drizzle a little olive oil over the stuffed peppers, then cover the dish with aluminum foil.
6. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes to slightly brown the tops of the peppers.
7. Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Squeeze fresh lemon juice over the top for added flavor.

Variations and Tips:

• For a spicier kick, add chopped jalapeños or crushed red pepper flakes to the quinoa mixture.
• If you prefer a vegan option, simply omit the feta cheese or replace it with a vegan alternative.
• You can add other vegetables like spinach, zucchini, or mushrooms to the filling for extra nutrition.
• Enjoy the stuffed peppers with a side of Greek yogurt or a simple salad for a complete meal.
• These stuffed peppers can be made in advance and stored in the refrigerator for 3-4 days; reheat in the oven or microwave before serving.

Tomato Basil Quinoa and Feta Stuffed Peppers

Mediterranean Stuffed Bell Peppers featuring Tomato Basil Quinoa and Feta is a vibrant and flavorful dish that’s perfect for a light dinner or a hearty lunch. Bursting with Mediterranean flavors, these stuffed peppers are ideal for health-conscious individuals seeking a delicious meal that is both satisfying and nutritious.

Preparation time is approximately 30 minutes, with an additional 30-40 minutes for baking, making it a great option for a weeknight meal or meal prep for the week ahead.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup feta cheese, crumbled
• 1 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: balsamic glaze for drizzling

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a medium saucepan, combine the quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
4. In a large mixing bowl, combine cooked quinoa, cherry tomatoes, feta cheese, chopped basil, minced garlic, olive oil, oregano, salt, and pepper. Mix until well incorporated.
5. Stuff each bell pepper generously with the quinoa mixture, pressing down gently to pack the filling.
6. Pour a small amount of water into the bottom of the baking dish to help steam the peppers and cover the dish with foil.
7. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly browned.
8. Drizzle with balsamic glaze before serving, if desired.

Variations and Tips:

• For a protein boost, add cooked chickpeas or ground turkey to the quinoa filling.
• Feel free to swap out the feta cheese for goat cheese or omit it entirely for a dairy-free version.
• Add other vegetables such as spinach or zucchini for extra nutrients and flavor.
• These stuffed peppers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
• Experiment with different herbs like parsley or cilantro to customize the flavor to your liking.

Enjoy your Mediterranean adventure with these delightful Tomato Basil Quinoa and Feta Stuffed Peppers!

Lentil and Quinoa Stuffed Bell Peppers

Lentil and Quinoa Stuffed Bell Peppers are a wholesome and hearty dish that beautifully combines the textures and flavors of lentils and quinoa. This nutritious vegetarian meal is ideal for families, meal-preppers, or anyone looking for a healthy, plant-based option.

The vibrant bell peppers not only add a pop of color but also a delightful sweetness that complements the filling. This recipe takes about 45 minutes to prepare and cook, making it a great choice for a weeknight dinner or a weekend gathering.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked lentils (green or brown)
• 1 cup cooked quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup diced tomatoes (canned or fresh)
• ½ cup corn (frozen or fresh)
• ½ cup shredded cheese (optional)
• Fresh parsley or cilantro for garnish

Cooking Steps Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. In a large skillet, heat a tablespoon of olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes, until translucent.

4. Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper, cooking for an additional 1-2 minutes until fragrant.

5. Add the cooked lentils, cooked quinoa, diced tomatoes, and corn to the skillet. Mix well and cook for another 5 minutes to combine the flavors. Remove from heat.

6. Spoon the lentil and quinoa mixture evenly into each bell pepper, packing it gently as you go.

7. If desired, sprinkle the tops of the stuffed peppers with shredded cheese.

8. Place the stuffed peppers upright in a baking dish and add a little water to the bottom of the dish to create steam.

Cover with foil and bake for 25-30 minutes.

9. Remove the foil and bake for an additional 10 minutes, allowing any cheese to melt and slightly brown.

10. Once done, remove from the oven and allow to cool slightly before garnishing with fresh parsley or cilantro. Serve warm.

Variations and Tips:

• Vegetable Additions: Feel free to add diced zucchini, carrots, or spinach to the filling for extra nutrition.
• Spice It Up: Add some red pepper flakes or chopped jalapeños for heat.
• Protein Boost: If you’re not strictly vegetarian, consider incorporating cooked ground meat or sausage into the filling.
• Make Ahead: The filling can be prepared in advance and stored in the refrigerator for a couple of days. Just stuff the peppers and bake when ready to serve.
• Storage: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 4 days and reheated in the oven or microwave.

Enjoy a colorful, nutritious dish that not only delights the palate but is also packed with protein and fiber!

Feta and Olive Tapenade Stuffed Peppers

If you’re looking for a vibrant and flavorful Mediterranean dish, these Feta and Olive Tapenade Stuffed Peppers are perfect for you! Great as a light lunch, a healthy dinner option, or a unique appetizer, this recipe features bell peppers that are filled with a delicious mixture of tangy feta cheese, savory olives, and aromatic herbs.

Preparation takes about 20 minutes, while cooking will require an additional 25-30 minutes, making it a convenient option for busy weeknights or gatherings.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup feta cheese, crumbled
• 1/2 cup olive tapenade
• 1/2 cup cooked quinoa or rice (optional)
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom slightly so they stand upright.
3. In a mixing bowl, combine the crumbled feta cheese, olive tapenade, cooked quinoa or rice (if using), sun-dried tomatoes, parsley, olive oil, salt, pepper, oregano, and garlic powder. Mix well until all ingredients are thoroughly incorporated.
4. Stuff the bell peppers generously with the feta and olive tapenade mixture, pressing down gently to pack them tightly.
5. Arrange the stuffed peppers upright in a baking dish and drizzle a little olive oil over the tops.
6. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender and the filling is heated through.
7. Remove the foil for the last 5 minutes of baking to allow the tops to brown slightly if desired.
8. Once finished, let the peppers cool for a few minutes before serving.

Variations and Tips:

• For a vegetarian protein boost, you can add black beans or chickpeas to the stuffing mixture.
• Use different types of cheese such as goat cheese or mozzarella instead of feta for a different flavor profile.
• Experiment with various herbs and spices like basil or thyme to customize the taste.
• If you want a spicier kick, consider adding diced jalapeños or red pepper flakes to the filling.
• Serve with a side salad or on a bed of arugula to complete your meal.

Enjoy your Mediterranean culinary experience!

Eggplant Parmesan Quinoa Stuffed Peppers

Eggplant Parmesan Quinoa Stuffed Peppers are a delightful and wholesome vegetarian dish that brings together the comforting flavors of classic eggplant parmesan and nutritious quinoa, all packed into vibrant bell peppers. This recipe is perfect for a family dinner, meal prep, or even to impress guests at a gathering. With a prep time of about 20 minutes and a cooking time of 30 minutes, you can have these delicious stuffed peppers ready in under an hour.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 medium eggplant, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Olive oil, for sautéing
• Fresh basil, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set them aside.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then lower the heat and let it simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed. Set aside.
4. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced eggplant, onions, and garlic. Sauté until the eggplant is softened, about 5 to 7 minutes.
5. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for another 5 minutes.
6. Add the cooked quinoa to the skillet and mix well, incorporating all ingredients evenly.
7. Remove the skillet from heat and fold in half of the mozzarella and all of the Parmesan cheese, reserving the rest of the mozzarella for topping.
8. Stuff each bell pepper with the eggplant-quinoa mixture, packing it in well. Place the stuffed peppers upright in a baking dish.
9. Top each pepper with the remaining mozzarella cheese.
10. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
11. Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with fresh basil if desired.

Variations and Tips:

• Feel free to swap out the quinoa for brown rice or couscous for different textures.
• Add diced zucchini, mushrooms, or spinach to the filling for added nutrition and flavor.
• For a kick, sprinkle some red pepper flakes into the mixture.
• Make these stuffed peppers ahead of time and store them in the refrigerator for 2-3 days before baking.
• To freeze, place the stuffed peppers in an airtight container and enjoy them late; bake from frozen, adding an extra 10-15 minutes to the cooking time.

Mediterranean Inspired Stuffed Bell Peppers With Almonds

Mediterranean inspired stuffed bell peppers with almonds are a delightful and nutritious dish, perfect for those looking for a healthy vegetarian meal or a flavorful side dish for gatherings.

Bursting with fresh vegetables, aromatic herbs, and the comforting crunch of almonds, these stuffed peppers make an excellent option for a light lunch or dinner. You can have them prepped and ready to eat in under an hour, making them a convenient choice for weeknight cooking.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup chopped almonds, toasted
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley or basil for garnish

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.
3. In a large mixing bowl, combine the cooked quinoa or rice, chickpeas, toasted almonds, diced tomatoes, feta cheese (if using), red onion, garlic, oregano, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Carefully spoon the filling into each bell pepper, packing it gently but not too tightly.
5. Drizzle a little olive oil over the stuffed peppers and cover the baking dish with aluminum foil.
6. Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred.
7. Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or basil before serving.

Variations and Tips:

• For added protein, consider incorporating some cooked ground meat such as lamb or chicken into the filling.
• You can add spices like paprika or chili flakes for extra flavor.
• Substitute the chickpeas with black beans or lentils for a different taste and texture.
• Experiment with different types of beans or nuts based on your preferences or what you have on hand.
• For a vegan version, omit feta cheese or use a plant-based cheese alternative.