Middle-Stuffed Bell Peppers with Quinoa and Chickpeas

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Bright bell peppers stuffed with a wholesome mix of fluffy quinoa, chickpeas, and aromatic spices, baked until tender and perfect for a vegetarian main course. This Middle Eastern recipe (vegetarian), ready in about 65 minutes, pairs bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 large, tops cut off and seeds removed bell peppers
• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 1 can (15 oz), drained and rinsed chickpeas
• 1 medium, finely diced onion
• 3 cloves, minced garlic cloves
• 1 tsp cumin powder
• 1 tsp paprika
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled (optional) feta cheese

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Instructions

1. Step 1: Preheat oven to 375°F. Place 4 hollowed bell peppers upright in a baking dish.
2. Step 2: In a medium saucepan, bring 2 cups vegetable broth to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
3. Step 3: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, 1 tsp cumin powder, and 1 tsp paprika, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 can (15 oz) drained chickpeas and cooked quinoa, mixing thoroughly. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and fold in 1/4 cup chopped fresh parsley.
5. Step 5: Spoon the quinoa and chickpea mixture evenly into the 4 bell peppers, mounding slightly. Sprinkle 1/2 cup crumbled feta cheese on top if using.
6. Step 6: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is golden. Serve warm.