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Stuffed Peppers · Mediterranean Quinoa and Feta

Mediterranean Quinoa Stuffed Peppers with Feta

Roasted red pepper halves filled with lemony quinoa, chickpeas, olives, tomatoes and spinach, then baked under salty feta. Bright and filling.

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Prep
20 min
Cook
40 min
Total
1 hr
Serves
4
Level
Easy

Ingredients

Quinoa

  • 1 cup quinoa
  • 2 cups vegetable broth or water

Peppers

  • 4 large red bell peppers
  • 1 tbsp olive oil
  • 1 pinch kosher salt

Filling

  • 1 can chickpeas, 15 oz, drained and rinsed
  • 1 cup cherry tomatoes, quartered
  • ½ cup kalamata olives, chopped
  • ¼ small red onion, finely chopped
  • 2 cups baby spinach, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 4 oz feta, crumbled (about 1 cup), divided
  • ¼ cup fresh parsley, chopped

Steps

  1. Heat the oven to 400°F (200°C).
  2. Rinse the quinoa well in a fine-mesh strainer. Rinsing removes a bitter coating.
  3. Combine the quinoa and broth in a saucepan and bring to a boil.
  4. Cover, turn the heat to low and simmer until the liquid is absorbed.
  5. Take the pan off the heat and let it steam, still covered.
  6. Cut the peppers in half lengthwise through the stem and remove the seeds and ribs.
  7. Set the halves cut side up in a 9x13 baking dish, brush with 1 tablespoon oil and sprinkle with a pinch of salt.
  8. Roast the empty peppers to soften them.
  9. In a large bowl, combine the quinoa, chickpeas, tomatoes, olives, red onion, spinach, garlic, oregano, 2 tablespoons oil, lemon juice, zest, salt, pepper and half the feta.
  10. Spoon the filling into the pepper halves and top with the remaining feta.
  11. Bake until the filling is hot and the feta is lightly browned.
  12. Sprinkle with parsley and serve.

Tip: If you use broth and need the dish gluten-free, check the broth label.

Tip: Feta is usually made with animal rennet; look for one labeled vegetarian if that matters to you.

Storage: Refrigerate up to 4 days. Good warm or at room temperature.

Make ahead: Cook the quinoa and mix the filling up to 2 days ahead; stuff and bake when ready.

Estimated nutrition per serving: 490 calories · protein 17 g · carbohydrates 57 g · fiber 12 g · sugars 11 g · fat 24 g (saturated 6 g) · sodium 1,330 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 19 of 19 ingredients.