Sun-Dried Tomato & Artichoke Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory blend of sun-dried tomatoes, artichokes, and quinoa, baked to perfection for a vibrant vegetarian main. This mediterranean-inspired vegetarian ready in about 50 minutes pairs large bell peppers, cooked quinoa, chopped sun-dried tomatoes 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 bell peppers
- 1 cup cooked quinoa
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup drained artichoke hearts
- 1/2 cup diced red onion
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1/4 cup crumbled feta cheese
- 1/2 tsp dried oregano
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F. Cut tops off 4 bell peppers and remove seeds. Brush insides with 1 tbsp olive oil and place in a baking dish.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1/2 cup diced red onion and 2 minced garlic cloves for 3 minutes until soft. Add 1/2 cup chopped sun-dried tomatoes and 1/2 cup drained artichoke hearts, cooking for 2 more minutes.
- Step 3: Stir in 1 cup cooked quinoa, 1/4 tsp salt, and 1/2 tsp dried oregano. Remove from heat and mix in 1/4 cup crumbled feta cheese.
- Step 4: Fill each pepper with the quinoa mixture, pressing gently to pack. Bake uncovered for 25 minutes until peppers are tender and filling is heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Artichoke Stuffed Bell Peppers take to make?
Total time is about 50 minutes (25 min prep + 25 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 Sun-Dried Tomato & Artichoke Stuffed Bell Peppers?
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 large bell peppers from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Artichoke Stuffed Bell Peppers?
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 Sun-Dried Tomato & Artichoke Stuffed Bell Peppers 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 Sun-Dried Tomato & Artichoke Stuffed Bell Peppers?
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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
