Mediterranean Quinoa Stuffed Peppers

Quinoa Stuffed Peppers are an easy weeknight meal that are filled with flavors like garlic, oregano, tomatoes, and feta cheese. 

Quinoa stuffed peppers are happening today! 

I’ve been on a mediterranean flavor kick recently—I just re-shared this mediterranean quinoa bowl recipe, which was the original inspiration behind these quinoa stuffed peppers. However, I decided to make a few changes. 

Ever since I quit whole30, I’ve been eating a lot of quinoa—certainly more than I normally do—because I think my body was just craving some sort of grain. Quinoa to the rescue! Mostly importantly, you have to rinse quinoa before cooking it. I still remember forgetting this step the first time I tried quinoa, and as a result, it tasted so bitter. Never again! These stuffed peppers are quite simple and require you to prep the quinoa, stir in the “extra” ingredients and then stuff the whole mixture inside peppers. 

Have you hopped on the Harissa paste train yet? Consequently, it took me awhile to do so because I found it tricky to actually find Harissa paste. But, I believe I ended up finding some at Giant Eagle and I know for a fact that you can order some online. The other good news is that a little bit goes a long way, so a jar should last you awhile. What I’m getting at is that, if you don’t already have some in your pantry or refrigerator, you need to get some! It adds flavor and a little bit of spice to recipes (like this tomato soup) and packs a punch in these quinoa stuffed peppers as well. 

The filling is a combination of quinoa, garlic, oregano, chickpeas, tomatoes, and feta cheese; not only is it simple, but it’s good for you too. A light drizzle of harissa adds some spice if that’s your thing. 

Tip: you can absolutely prep the quinoa ahead of time to make this process even faster. First, make the quinoa and then store it in an air tight container in the refrigerator for up to two days. Or, if you’re making it further in advance, place it in a container in the freezer. 

Additionally, I recommend adding the cheese after the peppers have been cooked; otherwise, the cheese will burn a bit in the oven. 

In conclusion, I hope you give these tasty quinoa stuffed peppers a shot! 

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