Half-Baked Mediterranean Stuffed Peppers
Bell peppers halved and filled with herbed quinoa, vegetables, and feta cheese, baked to tender perfection. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 50 minutes pairs cooked quinoa, cherry tomatoes, quartered, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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
- 3, halved and seeded large red bell peppers
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, quartered
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F. Place 3 large red bell peppers, halved and seeded, cut side up in a baking dish.
- Step 2: In a mixing bowl, combine 1 cup cooked quinoa, 1 cup quartered cherry tomatoes, 1/2 cup crumbled feta cheese, 1/4 cup chopped Kalamata olives, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, 1 minced garlic clove, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly mixed.
- Step 3: Spoon the quinoa mixture evenly into the bell pepper halves. Cover the baking dish with foil and bake for 25 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and filling is heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Mediterranean Stuffed Peppers take to make?
Total time is about 50 minutes (15 min prep + 35 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 Half-Baked Mediterranean Stuffed Peppers?
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 cooked quinoa from drying out.
Can I substitute ingredients in Half-Baked Mediterranean 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 Half-Baked Mediterranean Stuffed Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Half-Baked Mediterranean 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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