Go Back
A serving of healthy stuffed bell peppers on a plate, ready to eat

Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are packed with a flavorful mixture of quinoa, chickpeas, sun-dried tomatoes, and feta cheese. A healthy and satisfying meal that is easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large red or yellow bell peppers
  • 1 tbsp olive oil
  • 1 small red onion finely chopped
  • 2 cloves garlic minced
  • 1 cup cooked quinoa
  • 1 can (15-ounce) chickpeas rinsed and drained
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 1/2 cup vegetable broth
  • optional Lemon wedges for serving

Equipment

  • Oven
  • Large skillet
  • Baking dish
  • Foil

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Wash and halve bell peppers, then remove seeds and membranes. Place them cut-side up in a baking dish.
  2. In a large skillet, heat olive oil over medium heat. Sauté red onion for 3-5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
Assembly and Baking
  1. Remove skillet from heat. Stir in cooked quinoa, chickpeas, sun-dried tomatoes, feta, parsley, mint, and oregano. Season with salt and pepper, adjusting to taste.
  2. Evenly spoon the filling into each bell pepper half.
  3. Pour vegetable broth into the baking dish around the peppers. Cover with foil and bake for 30 minutes.
  4. Remove foil and bake for another 15-20 minutes, until peppers are tender and the filling is lightly golden.
Serving
  1. Let the stuffed peppers rest for a few minutes. Garnish with fresh herbs and a squeeze of lemon juice, if desired.

Notes

For a richer flavor, you can roast the bell peppers before stuffing them for about 10-15 minutes until slightly softened.