Half-Baked Mediterranean Stuffed Peppers with Quinoa and Feta

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

Bell peppers halved and stuffed with quinoa, sun-dried tomatoes, olives, and crumbled feta cheese, baked to a tender finish with Mediterranean herbs. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs large red bell peppers, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 40 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 2 large red bell peppers halved and seeded cut side up in a baking dish.
  2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Sauté 2 minced garlic cloves for 1 minute until fragrant, then remove from heat.
  4. Step 4: In a large bowl, combine cooked quinoa, sautéed garlic with olive oil, 1/2 cup chopped sun-dried tomatoes, 1/3 cup sliced kalamata olives, 1/2 cup crumbled feta cheese, 1 tsp dried oregano, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
  5. Step 5: Spoon the quinoa mixture evenly into the 4 pepper halves, pressing lightly to fill.
  6. Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes to lightly brown the tops and soften peppers.
  7. Step 7: Remove from oven and let cool for 5 minutes before serving.

Frequently asked questions

How long does Half-Baked Mediterranean Stuffed Peppers with Quinoa and Feta take to make?

Total time is about 55 minutes (15 min prep + 40 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 with Quinoa and Feta?

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 red bell peppers from drying out.

Can I substitute ingredients in Half-Baked Mediterranean Stuffed Peppers with Quinoa and Feta?

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 with Quinoa and Feta 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 Half-Baked Mediterranean Stuffed Peppers with Quinoa and Feta 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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