Feta-Stuffed Bell Peppers with Herbed Quinoa and Sun-Dried Tomatoes

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

Colorful bell peppers filled with a savory mixture of quinoa, tangy feta, sun-dried tomatoes, and fresh herbs for a satisfying vegetarian entrée. This Greek-inspired vegetarian recipe (mediterranean), ready in about 60 minutes, pairs large bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 45 min Serves 4 Greek cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 large bell peppers upright in a baking dish.
  2. Step 2: In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid absorbed.
  3. Step 3: In a mixing bowl, combine cooked quinoa, 1 cup crumbled feta cheese, 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 2 tbsp extra virgin olive oil, 1 minced garlic clove, 1 tsp sea salt, and 1/2 tsp black pepper. Stir until well mixed.
  4. Step 4: Spoon the quinoa mixture evenly into each bell pepper cavity, pressing lightly to fill.
  5. Step 5: Bake stuffed peppers uncovered for 30 minutes, until peppers are tender and filling is heated through. Let cool for 5 minutes before serving.

Frequently asked questions

How long does Feta-Stuffed Bell Peppers with Herbed Quinoa and Sun-Dried Tomatoes take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Feta-Stuffed Bell Peppers with Herbed Quinoa and Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.

Can I substitute ingredients in Feta-Stuffed Bell Peppers with Herbed Quinoa and Sun-Dried Tomatoes?

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 Feta-Stuffed Bell Peppers with Herbed Quinoa and Sun-Dried Tomatoes 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 Feta-Stuffed Bell Peppers with Herbed Quinoa and Sun-Dried Tomatoes 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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