Quinoa and Roast Veg Stuffed Peppers
Colorful bell peppers filled with herby quinoa, roasted vegetables, and crumbled feta, baked until tender. A satisfying Mediterranean-inspired vegetarian dinner.
20Prep min
45Cook min
65Total min
Serves 4Serves
MediterraneanCuisine
These quinoa and roast veg stuffed peppers are a vibrant, fuss-free dinner that celebrates Mediterranean flavors. Sweet bell peppers are filled with a hearty mixture of fluffy quinoa, caramelized roasted vegetables, and creamy feta, then baked until the peppers are tender and the filling is golden.
The beauty of this dish is its flexibility: use whatever vegetables you have on hand—zucchini, eggplant, cherry tomatoes, or red onion all work beautifully. The quinoa provides a protein-packed base, while the roasted veggies add deep, sweet flavor. A sprinkle of feta and fresh herbs ties it all together.
Serve these stuffed peppers with a simple green salad and a drizzle of olive oil for a complete meal that's as nourishing as it is delicious. They also make excellent leftovers, so feel free to double the recipe for meal prep.
The beauty of this dish is its flexibility: use whatever vegetables you have on hand—zucchini, eggplant, cherry tomatoes, or red onion all work beautifully. The quinoa provides a protein-packed base, while the roasted veggies add deep, sweet flavor. A sprinkle of feta and fresh herbs ties it all together.
Serve these stuffed peppers with a simple green salad and a drizzle of olive oil for a complete meal that's as nourishing as it is delicious. They also make excellent leftovers, so feel free to double the recipe for meal prep.
Ingredients
- 4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 small zucchini, diced
- 1 small eggplant, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- Optional: 2 tablespoons pine nuts, toasted
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- While the quinoa cooks, spread the diced zucchini, eggplant, red onion, and cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with minced garlic, dried oregano, smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway, until they are tender and slightly caramelized. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
- In a large bowl, combine the cooked quinoa, roasted vegetables, crumbled feta, chopped parsley, and basil. Mix well. Taste and adjust seasoning if needed.
- Lightly oil a baking dish just large enough to hold the pepper halves in a single layer. Arrange the pepper halves cut-side up. Brush the outsides and insides with the remaining 1 tablespoon olive oil.
- Spoon the quinoa-vegetable mixture into each pepper half, packing it gently and mounding it slightly. If using, sprinkle toasted pine nuts on top.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10-15 minutes, until the peppers are tender and the filling is heated through and slightly golden on top.
- Let the stuffed peppers rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Cook’s tips
- Choose bell peppers that are uniform in size and can stand upright for even baking.
- Rinse quinoa thoroughly before cooking to remove its natural bitter coating.
- For a more substantial filling, add a can of drained chickpeas or white beans.
- If you prefer softer peppers, bake them covered for an additional 5-10 minutes before uncovering.
Substitutions
- Feta: Substitute with goat cheese, ricotta salata, or a vegan feta alternative.
- Quinoa: Use cooked brown rice, farro, or couscous instead.
- Vegetables: Swap in mushrooms, bell pepper trimmings, or corn.
- Herbs: Dried herbs like thyme or rosemary can replace fresh ones; use 1 teaspoon dried for every tablespoon fresh.
Storage & reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
FAQ
Can I make these stuffed peppers ahead of time?
Yes, you can assemble the stuffed peppers up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the covered baking time.
Can I use a different grain instead of quinoa?
Absolutely. Cooked brown rice, farro, couscous, or even orzo work well. Adjust the liquid and cooking time according to the grain's package instructions.
Are these stuffed peppers vegan?
They can be made vegan by omitting the feta or using a dairy-free feta alternative. Ensure your vegetable broth is vegan-friendly.
How do I prevent the peppers from becoming soggy?
Roast the vegetables first to remove excess moisture, and avoid overfilling the peppers. Baking them uncovered for the final 10-15 minutes helps evaporate any remaining liquid.
