Roasted Mediterranean Stuffed Bell Peppers with Hidden Quinoa and Feta

By · Reviewed by AislePrompt Editorial · ·

Bell peppers roasted to tender perfection, filled with a hidden blend of fluffy quinoa, sun-dried tomatoes, olives, and creamy feta for a satisfying Mediterranean vegetarian dish. This mediterranean-inspired vegetarian (gluten free, vegetarian) ready in about 55 minutes pairs cooked quinoa, chopped sun-dried tomatoes, pitted and sliced kalamata olives 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

Instructions

  1. Step 1: Preheat oven to 375°F. Lightly brush 4 large hollowed bell peppers inside and out with 1 tbsp olive oil and place them upright in a baking dish.
  2. Step 2: In a bowl, combine 1 1/2 cups cooked quinoa, 1/3 cup chopped sun-dried tomatoes, 1/4 cup sliced kalamata olives, 3/4 cup crumbled feta cheese, 1/2 small finely diced red onion, 1/4 cup chopped fresh parsley, 1 minced garlic clove, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
  3. Step 3: Spoon the quinoa mixture evenly into each bell pepper, pressing gently to fill completely.
  4. Step 4: Cover the baking dish with foil and roast peppers for 30 minutes. Remove foil and roast for an additional 10 minutes until peppers are tender and filling is heated through.
  5. Step 5: Let cool for 5 minutes before serving. Garnish with extra parsley if desired.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Mediterranean Stuffed Bell Peppers with Hidden 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 Roasted Mediterranean Stuffed Bell Peppers with Hidden 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 Roasted Mediterranean Stuffed Bell Peppers with Hidden 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 Roasted Mediterranean Stuffed Bell Peppers with Hidden 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 Roasted Mediterranean Stuffed Bell Peppers with Hidden Quinoa and Feta gluten free?

Yes — this recipe is tagged gluten free, 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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