Half-Stuffed Bell Peppers with Quinoa and Feta
Bell peppers halved and filled with a savory mix of fluffy quinoa, tangy feta, and fresh herbs, baked until tender. This mediterranean-inspired vegetarian (vegetarian, gluten free) ready in about 50 minutes pairs halved and seeded large bell peppers, cooked quinoa, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 bell peppers
- 1 cup cooked quinoa
- 1/2 cup, crumbled feta cheese
- 1/2 cup, quartered cherry tomatoes
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Arrange 3 large bell peppers halved and seeded on a baking dish cut side up.
- Step 2: In a bowl, mix 1 cup cooked quinoa with 1/2 cup crumbled feta cheese, 1/2 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
- Step 3: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper and fold into the quinoa mixture until evenly coated.
- Step 4: Spoon the quinoa filling evenly into the bell pepper halves, pressing lightly to pack.
- Step 5: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and tops lightly golden.
- Step 6: Let cool for 5 minutes before serving.
Frequently asked questions
How long does Half-Stuffed Bell Peppers with Quinoa and Feta 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-Stuffed Bell 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 cooked quinoa from drying out.
Can I substitute ingredients in Half-Stuffed Bell 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-Stuffed Bell Peppers with Quinoa and Feta 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-Stuffed Bell Peppers with Quinoa and Feta vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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