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Mediterranean

Quinoa Stuffed Peppers

Bell peppers bake filled with quinoa, tomato, chickpeas, and feta. The peppers soften and the filling stays spoonable.

Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Difficulty
Easy
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Baked bell peppers stuffed with quinoa, tomato, and feta

Photo: andrusdevelopment (CC BY). Source

Why you’ll love it

  • Quinoa cooks before it goes in the pepper.
  • Chickpeas make the filling a meal.
  • The pepper is the bowl.
  • Feta melts just enough on top.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 400°F.

  2. 2

    Stir the quinoa, chickpeas, tomato, salt, oregano, and 1 tbsp oil together.

  3. 3

    Stuff the peppers and set them in a baking dish. Drizzle with the remaining oil.

  4. 4

    Cover and bake 20 minutes. Uncover, add the feta, and bake 10 minutes more.

  5. 5

    Rest 5 minutes so the filling sets.

Pro tips

  • Cook the quinoa in salted water or the filling tastes flat.
  • A splash of water in the dish keeps the peppers from scorching.
  • Red peppers are sweeter than green.

Easy substitutions

Quinoa
Cooked brown rice
Feta
A spoon of pesto
Chickpeas
White beans

Storage and reheating

Storage

Refrigerate up to 4 days.

Reheating

Cover and heat at 350°F for 15 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
310
Protein
13 g
Carbs
38 g
Fat
12 g
Fiber
8 g

Budget friendly · Oven · Vegetarian

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Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

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    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients