mediterranean stuffed peppers arranged on a white plate with cilantro scattered around plate

Mediterranean Stuffed Peppers

Change up your dinner routine with these bright, zesty, and slightly spicy Mediterranean stuffed peppers! So easy, healthy, and gluten-free!

We all need to change things up in the kitchen every once in a while. I am the type of person who can make the same five dishes for several weeks in a row, but I eventually hit a wall and need something new and interesting. When you can’t make that same dish for the third time in a month, my recipe for Mediterranean stuffed peppers is here to save you and liven up your taste buds.

Who doesn’t love stuffed peppers? They are a classic – so easy, versatile, and delicious. I like playing with different grains, spices, and vegetables depending on the season. And this time of year, I am getting a head start on summer produce – I want zucchini, tomatoes, and a good, zippy cheese. And of course, warm spices.

stuffed pepper filling in a skillet

The result is a bright, zesty dish, with a slight pop of heat from cayenne. The bell peppers mellow in the oven and become tender, and the quinoa filling is hearty while still being light and healthy. The garlic and warm spices tie it all together, and the parsley always comes through by adding the ultimate in freshness. What’s more, this recipe is gluten-free!

Step-By-Step Instructions

  1. Add vegetable broth and quinoa to a medium-size sauce pan. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, until broth is absorbed. Remove from heat and uncover. Set aside to cool slightly.
  2. Preheat oven to 400 degrees F. Grease a 9×13-inch baking dish with olive oil or cooking spray. Place the (seeded and halved) peppers into baking dish cut-side up.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and cook until tender, around 3-4 minutes. Add the zucchini and cook for another 3-4 minutes. Add garlic, oregano, cumin, coriander, and cayenne, and cook for 1 minute.
  4. Stir in chickpeas and cherry tomatoes and cook for an additional 2-3 minutes. Add cooked quinoa, feta, salt, pepper, and parsley.
  5. Divide quinoa filling evenly among pepper halves and cover with foil.
  6. Bake for 35-40 minutes. Remove foil and bake for an additional 10-15 minutes, until peppers are tender. Serve immediately.
hollowed out orange and yellow bell peppers in a casserole dish
quinoa, feta, and tomatoes in a skillet

Variations & Substitutions

  • If you don’t have quinoa on hand, go ahead and substitute your go-to grain (e.g. brown rice, farro, couscous, etc.) and cook according to instructions on package.
  • If you want to make this vegan-friendly, you can easily substitute any plant-based cheese for the feta. Or if you aren’t a fan of feta, you could substitute another similarly dry and salty cheese, like parmesan.
  • If you prefer spicier stuffed peppers, go ahead and increase the amount of cayenne pepper to 1/2 tsp. This will give you a nice level of heat!
mediterranean stuffed peppers arranged in a casserole dish
mediterranean stuffed peppers arranged in a casserole dish with cilantro scattered nearby

Recipe Tips For Success

  • If you prefer to prep this dish ahead of time, it can be stored in the refrigerator for up to 24 hours. When you are ready to bake, add an additional 5-10 minutes to bake time.
  • Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. To freeze, wrap peppers in foil and place in freezer-safe bags. Can be stored in freezer for up to 3 months.
mediterranean stuffed bell peppers arranged on a white plate sitting on a red checkered napkin

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Healthy Meal Ideas!

mediterranean stuffed peppers arranged on a white plate with cilantro scattered around plate

Mediterranean Stuffed Peppers

Change up your dinner routine with these bright, zesty, and slightly spicy Mediterranean stuffed peppers! So easy and healthy!
5 from 5 votes
Prep Time 20 mins
Cook Time 50 mins
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 1 1/2 cups vegetable broth
  • 3/4 cup uncooked quinoa
  • 4 bell peppers, seeded and halved lengthwise
  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne
  • 1 15 oz.-can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup crumbled feta
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup fresh parsley

Instructions
 

  • Add vegetable broth and quinoa to a medium-size sauce pan. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, until broth is absorbed. Remove from heat and uncover. Set aside to cool slightly.
  • Preheat oven to 400 degrees F. Grease a 9×13-inch baking dish with olive oil or cooking spray. Place the (seeded and halved) peppers into baking dish cut-side up.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and cook until tender, around 3-4 minutes. Add the zucchini and cook for another 3-4 minutes. Add garlic, oregano, cumin, coriander, and cayenne, and cook for 1 minute.
  • Stir in chickpeas and cherry tomatoes and cook for an additional 2-3 minutes. Add cooked quinoa, feta, salt, pepper, and parsley.
  • Divide quinoa filling evenly among pepper halves and cover with foil.
  • Bake for 35-40 minutes. Remove foil and bake for an additional 10-15 minutes, until peppers are tender. Serve immediately.
Keyword bell peppers, cherry tomatoes, feta, quinoa, stuffed peppers, vegetarian, yellow onion, zucchini

12 Comments

  1. 5 stars
    Love how healthy this dish is, and it is filled with bold flavors. Thanks for sharing.

  2. 5 stars
    The flavor combination in these stuffed peppers is awesome and no one in my family knew how healthy they were, lol. We will be making these again for sure!

  3. 5 stars
    I love how easy this is. Makes an ordinary meal seem extraordinary with all the bold flavors.

  4. 5 stars
    Loads of flavour in these stuffed peppers! Bookmarking to try on the weekend!

  5. 5 stars
    I love stuffed peppers! Yours look absolutely incredible with such a variety of flavors and colors. So easy to put together too!

  6. Barb+Haner

    What a fun variation of the standard stuffed peppers. I will be trying this !

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