Stuffed peppers are a staple in my kitchen because they’re practical, filling, and easy to adapt to whatever I have on hand. I love the way the peppers soften in the oven, their sweetness mingling with the savory, herb-packed quinoa filling. The aroma of garlic, oregano, and roasted vegetables always signals a satisfying meal ahead.

This recipe is my go-to for weeknight dinners or casual gatherings. The peppers can be assembled ahead of time and baked just before serving, which makes them convenient for busy days. I enjoy serving them with a simple salad or some warm pita bread on the side.

What makes this dish special is the combination of briny olives, creamy feta, and fresh herbs, which give the filling a distinctly Mediterranean character. The quinoa adds a pleasant, slightly nutty texture that holds up well inside the peppers. Every bite is hearty but not heavy, and the leftovers reheat beautifully.

Whether I’m cooking for family or friends, these stuffed peppers always disappear fast. They’re colorful, satisfying, and a great way to use up extra vegetables or pantry staples. The recipe is flexible enough to suit different tastes and dietary needs.

Quick Facts

Why You’ll Love It

This Mediterranean Quinoa Stuffed Peppers recipe is simple, flavorful, and versatile. It brings together wholesome ingredients and vibrant flavors in a dish that’s both comforting and fresh. Perfect for meal prep or feeding a crowd, it’s always a reliable favorite.

• Packed with Mediterranean flavors and fresh herbs
• Great for make-ahead meals or leftovers
• Customizable with your favorite veggies or cheeses
• Naturally vegetarian and gluten-free
• Colorful, satisfying, and easy to serve
• Works as a main or hearty side

Ingredients

The ingredients for these stuffed peppers are straightforward and easy to find. Quinoa forms the base, while a mix of vegetables, olives, and feta cheese brings Mediterranean flair. Feel free to swap in other veggies or cheeses based on what you have available.

• 4 large bell peppers (any color), halved and seeded
• 3/4 cup dry quinoa
• 1 1/2 cups low-sodium vegetable broth or water
• 2 tablespoons olive oil, divided
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced small
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup chopped fresh parsley
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1/2 lemon
• Extra feta and parsley for garnish (optional)

Step-by-Step Instructions

These stuffed peppers come together in a few simple steps. Cook the quinoa, prepare the filling, stuff the peppers, and bake until tender. Here’s how to do it:

1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Rinse the quinoa under cold water. Combine quinoa and broth (or water) in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes until softened.
4. Stir in the garlic and zucchini. Cook for another 3-4 minutes, until the zucchini is just tender.
5. Add the cherry tomatoes and cook for 2 minutes, just until they start to soften.
6. Remove from heat. Stir in the cooked quinoa, olives, feta, parsley, oregano, salt, pepper, and lemon juice. Mix well.
7. Arrange the pepper halves in the prepared baking dish. Drizzle with the remaining 1 tablespoon olive oil.
8. Spoon the quinoa mixture evenly into each pepper half, pressing down lightly to fill.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes, until the peppers are tender and the tops are lightly golden.
10. Garnish with extra feta and parsley if desired. Serve warm.

Chef Tips

A few practical tips can make this recipe even easier and more flavorful. Here’s what I’ve learned from making it many times:

• Choose peppers that are similar in size for even cooking.
• Pre-cook the peppers for 10 minutes if you prefer them very soft.
• Use leftover cooked quinoa to save time.
• Let the filling cool slightly before stuffing to avoid burns.
• Taste and adjust seasoning before filling the peppers.
• Add a splash of broth to the baking dish for extra moisture.

Substitutions

This recipe is flexible and can be adapted to suit your pantry or dietary needs. Here are some easy swaps I often use:

• Swap quinoa for cooked rice, bulgur, or couscous.
• Use goat cheese or shredded mozzarella instead of feta.
• Add spinach or chopped kale for extra greens.
• Replace zucchini with eggplant or mushrooms.
• Omit olives if you prefer a milder flavor.
• Make it vegan by skipping the cheese or using a plant-based alternative.

Storage & Reheating

Stuffed peppers store and reheat well, making them perfect for meal prep. Here’s how I handle leftovers:

• Cool completely before storing in an airtight container.
• Refrigerate for up to 4 days.
• Reheat in a 350°F oven, covered, for 15-20 minutes.
• Microwave individual portions for 2-3 minutes until hot.
• Freeze baked peppers for up to 2 months; thaw overnight before reheating.

Perfect Pairings

These stuffed peppers pair well with a variety of sides and drinks. Here are some serving ideas I turn to:

• Greek salad with cucumbers and tomatoes
• Warm pita or crusty bread
• Dry white wine, such as Sauvignon Blanc
• Lemony roasted potatoes

FAQs

Home cooks often have a few questions about making stuffed peppers. Here are some answers to the most common ones:

Nutritional Note

Nutritional values will vary, but each stuffed pepper half is a balanced meal with protein, fiber, and moderate fat from olive oil and feta. For detailed nutrition, use your preferred calculator.