Homemade Mediterranean Stuffed Bell Peppers with Quinoa and Feta
Sep 1
5 min read
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Mediterranean stuffed bell peppers feature colorful peppers filled with quinoa, feta, tomatoes, olives, herbs, and pine nuts. Baked until golden and topped with crispy breadcrumbs, they make a wholesome vegetarian main or flavorful side, perfect for gatherings or meal prepping. Enjoy this Mediterranean-inspired comfort food hot or cold.
This vibrant recipe draws from Mediterranean flavors and healthful ingredients to create a wholesome, delicious meal. Fresh bell peppers are stuffed with a savory mixture of protein-rich quinoa, tangy feta cheese, cherry tomatoes, kalamata olives, and aromatic herbs. Before baking, each pepper is drizzled with extra-virgin olive oil and topped with a sprinkle of breadcrumbs for a crispy finish. The filling incorporates fresh parsley, oregano, and toasted pine nuts, adding depth and warmth. With a bright lemon zest and juice, the dish balances richness and acidity, creating a harmonious blend of textures and tastes. These stuffed peppers are perfect as a hearty vegetarian main course or as an impressive side dish for a Mediterranean-themed gathering. Simple to prepare and visually stunning, they offer a complete meal with grains, vegetables, and cheese, while being naturally gluten-free (if gluten-free breadcrumbs are used). Leftovers can be enjoyed both hot and cold, making them ideal for meal prep lunches or quick dinners. Serve with a simple green salad and a wedge of lemon for an unforgettable, fresh feast inspired by Mediterranean coasts.
Ingredients
- Bell peppers (red, yellow, or orange) — 4 large
- Quinoa — 1 cup (uncooked)
- Vegetable broth or water — 2 cups
- Feta cheese, crumbled — 2/3 cup
- Cherry tomatoes, halved — 1 cup
- Kalamata olives, pitted and chopped — 1/2 cup
- Pine nuts, toasted — 1/4 cup
- Fresh parsley, chopped — 1/3 cup
- Fresh oregano or dried oregano — 2 teaspoons
- Zest and juice of 1 lemon — 1
- Extra-virgin olive oil — 3 tablespoons
- Breadcrumbs (regular or gluten-free) — 1/4 cup
- Salt and black pepper — to taste
Directions
1. Preheat your oven to 375°F (190°C).
2. Slice off the tops of the bell peppers and remove seeds and membranes. Place peppers upright in a baking dish.
3. Rinse quinoa in a fine mesh sieve. Combine quinoa and broth (or water) in a saucepan, bring to a boil, then cover and simmer for 15 minutes or until water is absorbed. Let stand, covered, for 5 minutes.
4. In a large bowl, mix cooked quinoa, crumbled feta, cherry tomatoes, chopped olives, toasted pine nuts, parsley, oregano, lemon zest and juice, salt, and black pepper.
5. Drizzle 1 tablespoon olive oil inside and outside each bell pepper.
6. Stuff peppers with the quinoa mixture, gently pressing down to fill completely.
7. Sprinkle breadcrumbs over each stuffed pepper and drizzle with remaining olive oil.
8. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until breadcrumbs are golden and peppers are tender.
9. Serve hot or at room temperature, garnished with extra parsley and lemon wedges.