Half-Stuffed Bell Peppers with Quinoa and Mediterranean Herbs

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Bell peppers halved and filled with a vibrant quinoa mixture loaded with tomatoes, olives, and fresh herbs for a wholesome vegetarian dish. This Mediterranean-inspired vegetarian recipe (gluten free), ready in about 50 minutes, pairs large bell peppers, quinoa, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2, halved and seeded large bell peppers
• 1/2 cup dry quinoa
• 1/2 cup, quartered cherry tomatoes
• 1/4 cup pitted and sliced kalamata olives
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Arrange 2 large bell peppers halved and seeded cut side up on a baking dish.
2. Step 2: Rinse 1/2 cup dry quinoa under cold water, then combine with 1 cup water in a small saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: In a medium bowl, mix the cooked quinoa with 1/2 cup quartered cherry tomatoes, 1/4 cup sliced kalamata olives, 2 tbsp chopped parsley, 1 tbsp chopped mint, 1/4 cup crumbled feta cheese, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Step 4: Spoon the quinoa mixture evenly into each bell pepper half, pressing gently to fill.
5. Step 5: Cover with foil and bake for 25 minutes until peppers are tender but still hold shape. Remove foil and bake another 5 minutes to slightly brown the tops before serving.