Vegan Mediterranean Stuffed Peppers with Quinoa and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers stuffed with a fragrant quinoa mixture of fresh herbs, sun-dried tomatoes, and pine nuts, baked until tender and flavorful. This mediterranean-inspired vegan (vegan, gluten free) ready in about 60 minutes pairs rinsed quinoa, vegetable broth, chopped sun-dried tomatoes 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.

Prep: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. 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.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a small skillet over medium heat. Add 1 minced garlic clove and sauté for 1 minute until fragrant, then stir into cooked quinoa.
  3. Step 3: In a large bowl, combine the cooked quinoa with 1/2 cup chopped sun-dried tomatoes, 1/4 cup toasted pine nuts, 1/3 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
  4. Step 4: Stuff each of the 4 large bell peppers (tops cut off and seeded) evenly with the quinoa mixture and place upright in a baking dish.
  5. Step 5: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until the peppers are tender and slightly charred at the edges.
  6. Step 6: Serve warm as a vibrant, protein-packed vegan main dish.

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Frequently asked questions

How long does Vegan Mediterranean Stuffed Peppers with Quinoa and Herbs take to make?

Total time is about 60 minutes (20 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 Vegan Mediterranean Stuffed Peppers with Quinoa and 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 Vegan Mediterranean Stuffed Peppers with Quinoa and 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 Vegan Mediterranean Stuffed Peppers with Quinoa and 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.

Is Vegan Mediterranean Stuffed Peppers with Quinoa and Herbs vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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