Quinoa and Feta Stuffed Bell Peppers with Fresh Herbs
Bell peppers filled with a hearty quinoa mixture, creamy feta, and aromatic herbs, baked until tender and golden. This mediterranean-inspired vegetarian ready in about 50 minutes pairs large, halved and seeded bell peppers, rinsed quinoa, vegetable broth 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.
Ingredients
- 4 large, halved and seeded bell peppers
- 1 cup, rinsed quinoa
- 1 1/2 cups vegetable broth
- 1/2 cup, crumbled (divided) feta cheese
- 1/4 cup, chopped fresh parsley
- 1/4 cup, chopped fresh mint
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Bring 1 1/2 cups vegetable broth to a boil in a medium saucepan, add 1 cup rinsed quinoa, and reduce heat to low. Cover and cook for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
- Step 2: In a bowl, mix the cooked quinoa, 1/2 cup crumbled feta, 1/4 cup chopped parsley, 1/4 cup chopped mint, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Spoon the quinoa mixture into the halved bell peppers. Place stuffed peppers in a baking dish and cover with foil.
- Step 4: Bake for 25 minutes, then remove foil and bake for 5 more minutes until peppers are tender and tops are golden. Sprinkle with an additional 1 tbsp crumbled feta before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quinoa and Feta Stuffed Bell Peppers with Fresh Herbs take to make?
Total time is about 50 minutes (20 min prep + 30 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 Quinoa and Feta Stuffed Bell Peppers with Fresh Herbs?
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 rinsed quinoa from drying out.
Can I substitute ingredients in Quinoa and Feta Stuffed Bell Peppers with Fresh Herbs?
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 Quinoa and Feta Stuffed Bell Peppers with Fresh Herbs 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.
What goes well with Quinoa and Feta Stuffed Bell Peppers with Fresh Herbs?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
