Vibrant bell peppers filled with a savory Mediterranean mixture of fluffy quinoa, tangy feta cheese, briny olives, and fresh herbs—these Greek stuffed peppers bring the flavors of the Mediterranean straight to your dinner table.
This protein-packed vegetarian dish is easy to prepare, wholesome, and bursting with flavor in every bite. Perfect for family dinners, meal prep, or entertaining guests with a colorful, healthy option everyone will love.
Why You’ll Love This Recipe
- Packed with protein from quinoa and feta
- Loaded with Mediterranean flavors
- Naturally vegetarian and gluten-free
- Make-ahead friendly for meal prep
- Colorful presentation that’s Instagram-worthy
Ingredients
- 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
- 1 cup cooked quinoa
- 1 cup crumbled feta cheese
- ½ cup Kalamata olives, chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh lemon juice
- ½ cup shredded mozzarella (optional, for topping)
- Salt to taste
Instructions
Prepare the Peppers
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cut tops off bell peppers and remove seeds and membranes. Stand peppers upright in the baking dish. If peppers don’t stand straight, trim a thin slice from the bottom.
Make the Filling
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cooked quinoa, diced tomatoes, chopped olives, oregano, basil, black pepper, and salt. Mix well and cook for 2-3 minutes.
- Remove from heat and fold in crumbled feta, fresh parsley, and lemon juice.
Stuff and Bake
- Spoon the quinoa mixture generously into each bell pepper, packing it down gently.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil, sprinkle with mozzarella if using, and bake uncovered for an additional 10-15 minutes until peppers are tender and cheese is melted and golden.
Serve
- Remove from oven and let cool for 5 minutes. Garnish with extra fresh parsley and a drizzle of olive oil before serving.
Meal Prep & Storage
- Store stuffed peppers in airtight containers in the fridge for up to 4 days.
- Reheat in the microwave or oven at 350°F until warmed through.
- Freeze unbaked stuffed peppers for up to 3 months. Thaw overnight and bake as directed.
Nutrition Highlights (per stuffed pepper, approx.)
- Calories: 285
- Protein: 12g
- Carbohydrates: 28g
- Fiber: 6g
- Fat: 14g
Pro Tips & Variations
- Swap quinoa for brown rice, couscous, or cauliflower rice for variety.
- Add cooked ground lamb or turkey for a non-vegetarian version.
- Mix in sun-dried tomatoes or artichoke hearts for extra Mediterranean flair.
- Top with tzatziki sauce or hummus before serving for added creaminess.
- Use mini bell peppers for appetizer-sized portions perfect for parties.
- Add pine nuts or chopped walnuts to the filling for extra crunch and healthy fats.
Serving Suggestions
- Pair with a crisp Greek salad and warm pita bread
- Serve alongside hummus and baba ganoush
- Add a side of roasted potatoes or lemony roasted vegetables
- Top with a dollop of Greek yogurt or tzatziki
- Complement with a light cucumber and tomato salad
Why This Mediterranean Recipe Works
These Greek stuffed peppers combine the best of Mediterranean cuisine—fresh vegetables, wholesome grains, tangy cheese, and aromatic herbs. The quinoa provides plant-based protein and fiber, while the feta and olives deliver that signature Mediterranean tang. Each pepper is a complete meal in itself, nutritious and satisfying without being heavy.
The vibrant colors make this dish as beautiful as it is delicious, and the make-ahead nature means you can prep them in advance for stress-free entertaining or weekly meal prep. Whether you’re following a Mediterranean diet or simply love bold, fresh flavors, these stuffed peppers are sure to become a family favorite.