Vegetarian Mediterranean Stuffed Peppers with Quinoa and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers stuffed with a savory blend of quinoa, sun-dried tomatoes, olives, and feta cheese, baked to perfection. This mediterranean-inspired vegetarian (vegetarian) ready in about 60 minutes pairs dry 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. Rinse 1 cup dry quinoa and place in a medium saucepan with 2 cups vegetable broth. Bring to a boil, then reduce to low and simmer covered for 15 minutes until liquid is absorbed. Fluff with a fork.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 1/4 cup finely diced red onion. Sauté for 3-4 minutes until fragrant and translucent.
  3. Step 3: In a large bowl, combine the cooked quinoa, sautéed onion and garlic, 1/3 cup chopped sun-dried tomatoes, 1/3 cup chopped Kalamata olives, 1/2 cup crumbled feta cheese, 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
  4. Step 4: Stuff 4 large bell peppers (tops cut off and seeded) evenly with the quinoa mixture and place in a baking dish. Cover loosely with foil.
  5. Step 5: Bake for 30 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and filling is heated through. Serve warm.

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Frequently asked questions

How long does Vegetarian Mediterranean Stuffed Peppers with Quinoa and Feta 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 Vegetarian Mediterranean Stuffed Peppers with 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 dry quinoa from drying out.

Can I substitute ingredients in Vegetarian Mediterranean Stuffed Peppers with 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 Vegetarian Mediterranean Stuffed Peppers with 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 Vegetarian Mediterranean Stuffed Peppers with Quinoa and Feta vegetarian?

Yes — this recipe is tagged 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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