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stuffed peppers

stuffed peppers

Stuffed peppers with Mediterranean flair—colorful, flavorful, and light. Try this quick recipe for a healthy, delicious weeknight dinner!
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Total Time 51 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 unit bell peppers red or yellow, tops removed and seeded
  • 1 cup cooked quinoa or brown rice
  • 0.5 cup cherry tomatoes chopped
  • 0.25 cup red onion finely chopped
  • 0.5 cup zucchini diced small
  • 0.25 cup feta cheese crumbled
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Method
 

  1. Preheat the oven to 190°C (375°F).
  2. Cut the tops off the bell peppers and remove seeds and membranes carefully. Place them upright in a baking dish.
  3. In a medium bowl, mix cooked quinoa, chopped cherry tomatoes, red onion, zucchini, feta cheese, parsley, oregano, olive oil, salt and black pepper until well combined.
  4. Stuff the bell peppers with the filling mixture, pressing gently to compact.
  5. Drizzle a little olive oil over the stuffed peppers.
  6. Cover loosely with foil and bake for 30 minutes.
  7. Uncover and bake for another 10-15 minutes, until the peppers are tender and the tops are slightly golden.
  8. Remove from the oven and let cool for 5 minutes. Garnish with extra fresh parsley before serving.

Notes

Stuffed peppers are a true dinner classic! This Mediterranean-inspired version not only brings vibrant colors to your table, but also showcases how versatile and nutritious these peppers can be. They’re a fantastic way to incorporate more vegetables, grains, and healthy fats into your routine, making them perfect for both busy weeknights and relaxed weekend meals.

Practical Tips for Perfect Stuffed Peppers

  • Avoid soggy peppers: For a firmer texture, you can pre-bake your peppers for 10 minutes before adding the filling. This helps them stay upright and maintains their shape.
  • Ingredient swaps: Use brown rice, couscous, or even cauliflower rice instead of quinoa. For a vegan twist, swap feta for a plant-based cheese or a few tablespoons of nutritional yeast.
  • Herb boost: Mix in fresh mint or basil for extra aroma and freshness, or add a pinch of smoked paprika to bring a subtle smokiness.

Preparation Techniques

Cut the peppers evenly so they cook at the same rate. When mixing the filling, don’t overpack the peppers—leave a little space at the top to let the flavors blend while baking. If you like a golden finish, remove the foil in the last 10 minutes to let the tops toast slightly.

Serving Suggestions and Variations

Serve your stuffed peppers with a side of tzatziki, Greek yogurt, or a fresh salad for a Mediterranean touch. Warm buttered pita or herbed rice are also great accompaniments. Want to make it heartier? Add cooked ground turkey or chickpeas to the filling for extra protein.
This dish is excellent for meal prep—simply reheat in the oven or microwave, and they hold up well in the fridge for up to three days. Try swapping out vegetables or cheese to personalize each batch!