Mediterranean Stuffed Bell Peppers

Mediterranean Stuffed Bell Peppers


  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup diced tomatoes
  • 1/2 cup diced cucumber
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


  1. Prepare the Bell Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.

  2. Prepare the Filling: In a large mixing bowl, combine the cooked quinoa, chickpeas, diced tomatoes, cucumber, Kalamata olives, feta cheese, and chopped parsley.

  3. Make the Seasoning: In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, salt, and pepper. Pour this dressing over the quinoa mixture and toss until well combined.

  4. Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, filling them to the top.

  5. Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.

  6. Serve: Remove from the oven and let them cool slightly before serving. Garnish with extra parsley if desired. Enjoy these flavorful Mediterranean Stuffed Bell Peppers!


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