Bell Pepper and Hummus Stuffed Peppers

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Sweet bell peppers stuffed with herbed hummus and roasted vegetables for a colorful, protein-rich meal. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs bell peppers, hummus, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium (mixed colors) bell peppers
• 1 cup hummus
• 1/4 cup, drained roasted red peppers
• 1/4 cup, pitted and chopped Kalamata olives
• 1/4 cup, chopped red onion
• 1 tbsp lemon juice
• 1/4 tsp dried oregano
• pinch salt

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Instructions

1. Step 1: Preheat oven to 375°F. Cut the tops off bell peppers and remove seeds and membranes. Place peppers upright in a baking dish.
2. Step 2: In a bowl, mix 1 cup hummus, 1/4 cup drained roasted red peppers, 1/4 cup chopped Kalamata olives, 1/4 cup chopped red onion, 1 tbsp lemon juice, 1/4 tsp dried oregano, and a pinch of salt until well combined.
3. Step 3: Spoon the hummus mixture evenly into each pepper, filling to the top.
4. Step 4: Bake for 20 minutes until peppers are tender and the filling is warm. Let rest for 5 minutes before serving.