Mediterranean Stuffed Bell Peppers with Quinoa and Olives
A vibrant Mediterranean-inspired dish featuring tender bell peppers stuffed with fluffy quinoa, olives, tomatoes, herbs, and spices. Light, wholesome, and packed with flavor.
Yield
4 servings (4 stuffed peppers)
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- Salt and pepper for seasoning peppers
Quinoa Filling
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, sliced
- 1/2 cup cucumber, finely diced (optional for freshness after baking)
- 1/2 cup chickpeas (optional for protein boost)
- 1/3 cup crumbled feta (or vegan feta)
Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
Optional Toppings
- Fresh parsley or mint
- Extra feta
- Lemon wedges
- Tahini drizzle
Equipment
- Oven-safe baking dish
- Saucepan
- Knife and cutting board
- Mixing bowl
Instructions
Step 1: Cook the Quinoa
- Rinse quinoa under cold water.
- In a saucepan, combine quinoa and broth.
- Bring to a boil.
- Reduce heat, cover, and simmer 12–15 minutes.
- Remove from heat and let sit 5 minutes.
- Fluff with a fork.
Step 2: Prepare the Peppers
- Preheat oven to 375°F (190°C).
- Slice tops off peppers and remove seeds.
- Lightly brush outside with olive oil.
- Season inside with salt and pepper.
Optional:
- Pre-bake empty peppers for 10 minutes for softer texture.
Step 3: Make the Filling
In a large bowl combine:
- Cooked quinoa
- Onion
- Garlic
- Tomatoes
- Olives
- Chickpeas (if using)
- Oregano, basil, thyme
- Salt and pepper
- Lemon juice
Mix well.
Fold in feta last so it stays slightly chunky.
Step 4: Stuff the Peppers
- Fill each pepper generously with quinoa mixture.
- Pack lightly but do not compress too tightly.
- Place peppers upright in baking dish.
Step 5: Bake
- Cover dish with foil.
- Bake for 25 minutes.
- Remove foil and bake another 10–15 minutes.
Peppers should be tender and slightly caramelized.
Step 6: Finish and Serve
Top with:
- Fresh parsley or mint
- Extra feta
- Lemon zest or juice
- Olive oil drizzle (optional)
Serve warm.
Serving Suggestions
Pair with:
- Greek salad
- Tzatziki sauce
- Hummus and pita
- Roasted vegetables
Variations
Vegan Version
- Replace feta with vegan feta or omit
Protein Boost Version
- Add lentils or extra chickpeas
Spicy Version
- Add chili flakes or harissa
Low-Carb Version
- Replace quinoa with cauliflower rice
Storage
Refrigerator
- Up to 4 days
Freezer
- Up to 2 months (best before baking or without fresh cucumber added)
Reheating
- Oven: 350°F (175°C) for 10–15 minutes
- Microwave: 1–2 minutes per pepper
Approximate Nutrition (Per Stuffed Pepper)
- Calories: 280–380
- Protein: 10–16 g
- Carbs: 35–45 g
- Fat: 10–16 g
