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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
