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bell peppers stuffed with quinoa and chickpeas
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5 from 2 votes

Mediterranean Quinoa Stuffed Peppers

These quinoa stuffed peppers are packed with flavor, veggies and protein and are an easy weeknight meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: dinner
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: mediterranean stuffed peppers, quinoa stuffed peppers, stuffed peppers
Servings: 6 peppers
Calories: 112kcal
Author: Erin


  • 3 bell peppers sliced and seeds removed
  • 1 1/2 cups cooked quinoa
  • 2 garlic cloves minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/3 cup chickpeas rinsed
  • 1/2 cup grape tomatoes sliced
  • 1/4 cup crumbled feta or more
  • 1-2 tablespoon harissa


  • 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!



-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


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