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Home » Recipes » Dinner

Mediterranean Quinoa Stuffed Peppers

By Erin · February 4, 2019 · Updated May 13, 2020 · 4 Comments

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Gluten FreeVegetarian

Quinoa Stuffed Peppers are an easy weeknight meal that are filled with flavors like garlic, oregano, tomatoes, and feta cheese. These peppers are a healthy vegetarian meal that's loaded with protein thanks to the quinoa.

baking dish filled with stuffed peppers

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 peppers.

Quinoa stuffed peppers recipe

These stuffed peppers are a simple good-for-you meal, perfect for Meatless Monday. These peppers are the best because:

  • Quinoa is the main ingredient, so even though there's no meat, there's still plenty of protein involved
  • They're topped with feta and harissa, aka TONS of flavor
  • They're ready in under 45 minutes total, which isn't too bad considering you'll probably have leftovers

ingredients in bowls with text overlay

Ingredient notes

  • Quinoa - any color quinoa works, and always remember to rinse your quinoa before your cook it
  • Bell peppers - any color
  • Feta cheese - this is optional, though I believe a sprinkle of feta cheese makes everything better
  • Harissa - also optional, but if you want a little added spice, I highly recommend a drizzle of harissa

Step-by-step instructions

Step 1: Cook the quinoa as you normally would over the stovetop

Step 2: Slice the peppers in half length-ways, and remove the seeds. Place them cut-side up in a baking dish, drizzle with a little olive oil and set aside.

bell peppers in a baking dish

Step 3: Make the filling. Combine the cooked quinoa with the garlic, oregano, salt, chickpeas, and tomatoes and stir to combine.

cooked quinoa and vegetables in a bowl

Step 4: Stuff the peppers with the quinoa mixture, then bake them for 25 minutes or until the peppers have softened.

bell peppers stuffed with quinoa

Step 5: When the peppers are done cooking, top them with feta cheese and a drizzle of harissa!

FAQs and Tips

  • Try to find larger peppers if you can, because the larger the pepper, the easier it'll be to fill with quinoa. I used red peppers, but any kind of bell pepper will work.

What can you stuff peppers with?

Though this recipe calls for specific ingredients, there are a LOT of things you can stuff peppers with. So, I thought I'd give you some other ideas and/or substitutions for ingredients should you need them.

  • Grains: including but not limited to quinoa, rice, barley
  • Vegetables: tomatoes, mushrooms, spinach
  • Cheese: ANY kind of cheese will work. Sprinkling the cheese on top of the peppers as soon as they come out of the oven ensures that the cheese will melt and/or be warm when serving.
  • Meat: this recipe is vegetarian, but you could absolutely stuff the peppers with some sort of sausage or bacon.

Where can I find harissa?

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.

Can I prep this recipe ahead of time?

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.

bell peppers stuffed with quinoa and chickpeas

Try these other Mediterranean-inspired recipes

  • Mediterranean Quinoa Bowl
  • Mediterranean Grilled Cheese Sandwich
  • Garlic Salmon Salad
  • Mediterranean Chickpea Tuna Salad

If you made this recipe, be sure to leave a comment and star rating below!

 

bell peppers stuffed with quinoa and chickpeas

Mediterranean Quinoa Stuffed Peppers

These quinoa stuffed peppers are packed with flavor, veggies and protein and are an easy weeknight meal.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 peppers
Author: Erin

Ingredients

  • 3 bell peppers sliced and seeds removed
  • 1 ½ cups cooked quinoa
  • 2 garlic cloves minced
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • â…“ cup chickpeas rinsed
  • ½ cup grape tomatoes sliced
  • ¼ cup crumbled feta or more
  • 1-2 tablespoon harissa

Instructions

  • Preheat oven to 400°.
  • Start by cooking the quinoa. While the quinoa is cooking, slice the peppers in half and remove the seeds. Place peppers face up in a baking sheet.
  • Once quinoa is cooked, place it in a large bowl and add garlic, oregano, salt, chickpeas, and tomatoes to the bowl; stir to combine.
  • Spoon quinoa mixture into the red peppers until they're full, then bake the peppers for 20-25 minutes, or until peppers are soft.
  • Top peppers with feta cheese then drizzle with harissa paste.
  • Enjoy!

Video

Notes

-To make harissa drizzle-able, add it to a bowl along with 2 tablespoon of water to thin it out
-To prep ahead: simply make the quinoa mixture and store it in the refrigerator for up to 4 days; then, when you're ready to eat, you just have to slice, stuff and bake the peppers

Nutrition

Calories: 112kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 304mg | Potassium: 270mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2010IU | Vitamin C: 78mg | Calcium: 49mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in February 2019. It was updated with new text and photos in May 2020.

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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Vanessa says

    March 15, 2021 at 5:36 pm

    Ended up with the seasoning Harissa instead of the Harissa paste. Any suggestions.

    Reply
    • Erin says

      March 15, 2021 at 5:59 pm

      Hi! I'd still use a little of the harissa seasoning -- maybe 1/2 tsp to start -- for flavor. And then just use extra feta cheese and you should be good!

      Reply
  2. Sarah | Well and Full says

    February 06, 2019 at 4:56 pm

    I love how you used harissa in this recipe! It's one of my favorite condiments 🙂

    Reply
    • Erin says

      February 07, 2019 at 10:23 am

      Thank you! It's such an underrated condiment, but it's the best.

      Reply

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