Bell Pepper and Hummus Stuffed Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet bell peppers stuffed with herbed hummus and roasted vegetables for a colorful, protein-rich meal. This mediterranean-inspired vegetarian ready in about 45 minutes blends medium (mixed colors) bell peppers, hummus, drained roasted red peppers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 225 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 25 min Cook: 20 min Serves 4 Mediterranean cuisine 225 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Bell Pepper and Hummus Stuffed Peppers take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Bell Pepper and Hummus Stuffed Peppers?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Bell Pepper and Hummus Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bell Pepper and Hummus Stuffed Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bell Pepper and Hummus Stuffed Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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