Mediterranean Baked Stuffed Peppers

Are one of those dishes that feel warm, sunny and effortless — simple ingredients, bright colors and nourishing flavors that fit perfectly into calm, balanced days. These peppers combine fluffy quinoa, creamy feta and fresh herbs, all tucked inside sweet roasted peppers for a light yet satisfying meal.

Why You’ll Love This Recipe

These stuffed peppers are:

• wholesome and naturally nutrient-rich
• ideal for meal prep
• packed with plant-based protein from quinoa
• inspired by the colors and flavors of the Mediterranean
• cooked in one pan for convenience

They also work beautifully for lunches, quick dinners or relaxed Sunday cooking.

Ingredients

(Serves 4)

• 4 large bell peppers (red or yellow), halved
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 80 g feta, crumbled
• Fresh parsley, chopped
• Salt and pepper to taste
• Optional: lemon zest, oregano, chili flakes

How to Make Mediterranean Baked Stuffed Peppers

1. Prepare the peppers

Slice the peppers in half, remove seeds and brush with olive oil. Arrange them in a baking dish, cut-side up.

2. Cook the quinoa

Rinse quinoa well, then cook it in vegetable broth until fluffy. This adds depth and a Mediterranean touch.

3. Sauté the aromatics

Sauté onion and garlic in olive oil until soft and fragrant.

4. Mix the filling

Combine the cooked quinoa with the onion mixture, feta, parsley, salt and pepper. Add lemon zest for extra brightness if you like.

5. Fill and bake

Spoon the filling into each pepper. Bake at 190°C / 375°F for 25–30 minutes, until the peppers soften and the tops turn golden.

6. Serve

Top with extra feta and fresh parsley. These peppers are delicious on their own or paired with a light salad.

Serving Ideas

For a refreshing Mediterranean contrast, serve the peppers with a citrusy side like the Sicilian Citrus & Fennel Salad — Bright, Crunchy, 10 Minutes or enjoy them with a simple bowl such as the Fresh Mediterranean Chickpea & Cucumber Salad — Easy, 10 Minutes.

Mediterranean Nutrition Notes

Stuffed peppers are a staple in many Mediterranean homes — colorful vegetables, whole grains, olive oil, fresh herbs and a touch of cheese. It’s a balanced combination that fits naturally into the way people eat across the region.

For more insights into the Mediterranean diet and its health benefits, you can explore the overview provided by the Harvard School of Public Health.

Make-Ahead Tips

• Cook the quinoa in advance and store in the fridge for up to 4 days.
• Assemble the peppers earlier in the day, then bake before dinner.
• Leftovers taste even better and reheat beautifully.