Name: Mediterranean Stuffed Peppers with Feta and Herbs - A Fresh and Easy Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 large bell peppers (any color, but red or yellow are sweetest); 1 cup cooked quinoa (or substitute with cooked farro or brown rice); 1 cup crumbled feta cheese; 1/2 cup chopped Kalamata olives; 1/4 cup sun dried tomatoes, chopped (oil packed, drained); 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 2 tablespoons chopped fresh dill; 1 tablespoon olive oil; 1 small shallot, finely chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1/2 lemon; 1/4 cup vegetable broth or water (for the baking dish)

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If you are tired of heavy, meaty stuffed peppers, you are going to love this lighter version.

These Mediterranean Stuffed Peppers with Feta and Herbs are packed with bright flavors and fresh ingredients. They are perfect for a weeknight dinner or a weekend meal prep.

The filling is creamy, tangy, and loaded with herbs that make every bite taste like summer. Best of all, they come together quickly with simple steps.

What You’ll Need

Here are all the ingredients you need to make this recipe. Make sure you have everything measured and ready before you start cooking.

4 large bell peppers (any color, but red or yellow are sweetest)
1 cup cooked quinoa (or substitute with cooked farro or brown rice)
1 cup crumbled feta cheese
1/2 cup chopped Kalamata olives
1/4 cup sun dried tomatoes, chopped (oil packed, drained)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1/2 lemon
1/4 cup vegetable broth or water (for the baking dish)

Same recipe photoshoot, same home kitchen, same natural window light, same smartphone camera style,

How to Make It

Follow these simple steps to make your stuffed peppers. This recipe is easy to follow, even if you are new to cooking.

Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper if you want less cleanup.
Prepare the peppers. Slice the tops off each bell pepper and remove the seeds and white membranes. Set them aside.
Make the filling. In a large bowl, combine the cooked quinoa, crumbled feta, olives, sun dried tomatoes, parsley, mint, dill, olive oil, shallot, garlic, oregano, salt, pepper, and lemon juice. Stir everything together until well mixed.
Stuff the peppers. Spoon the filling evenly into each pepper cavity.
Press down gently so the filling is compact. You can mound the filling a bit on top.
Add broth to the dish. Pour the vegetable broth or water into the bottom of the baking dish around the peppers. This keeps the peppers moist while they cook.
Bake the peppers. Place the dish in the oven and bake for 35 to 40 minutes.
The peppers should be tender when pierced with a fork, and the filling should be heated through.
Let them rest. Remove from the oven and let the peppers sit for 5 minutes before serving. This helps them hold their shape better.
Garnish and serve. Sprinkle a little extra fresh parsley or mint on top if you like. Serve warm or at room temperature.

Storage Instructions

You can store leftovers easily for quick lunches or dinners later in the week.

Let the stuffed peppers cool completely to room temperature first. Place the cooled peppers in an airtight container. They will keep in the refrigerator for up to 4 days.

To reheat, put them in a 350°F oven for about 15 minutes or in the microwave for 2 minutes on high.

The oven method keeps the peppers from getting too soft. You can also freeze these peppers for up to 3 months.

Wrap each stuffed pepper tightly in plastic wrap, then place them in a freezer bag. Thaw them overnight in the fridge before reheating.

Benefits of This Recipe

This recipe offers several advantages that make it a smart choice for your meal rotation.

It is packed with vegetables. You get a whole bell pepper per serving, plus herbs and tomatoes. This is an easy way to boost your veggie intake.
It is high in protein and fiber. The quinoa and feta provide protein, while the peppers and quinoa add fiber to keep you full.
It is naturally gluten free. No grains with gluten are used in this recipe, so it works well for those with sensitivities.
It is vegetarian friendly. This is a hearty meatless meal that even meat eaters will enjoy.
It is easy to customize. You can swap ingredients based on what you have on hand or your dietary needs.

Pitfalls to Watch Out For

Even a simple recipe can have a few tricky spots. Here are common mistakes and how to avoid them.

Overcooking the peppers. If you bake them too long, the peppers will become very soft and may fall apart. Stick to the recommended time and check them at 35 minutes.

Using watery feta. Some feta cheeses are very wet and can make the filling soggy. Pat the feta dry with a paper towel before crumbling it into the bowl.

Skipping the broth in the dish. Without a liquid in the baking dish, the peppers can dry out and burn on the bottom. Just a little broth creates steam that keeps them tender.

Not seasoning the filling enough. The filling needs enough salt and acid to balance the sweetness of the peppers. Taste the filling before stuffing and adjust the salt and lemon if needed.

Alternatives

Feel free to change up this recipe to suit your preferences or what you have in your kitchen.

Swap the grain. Use cooked brown rice, farro, or even cauliflower rice instead of quinoa.
Change the cheese. Try goat cheese or ricotta instead of feta for a different creamy texture.
Add protein. Stir in some cooked chickpeas, white beans, or diced grilled chicken for extra heartiness.
Use different herbs. If you don’t have mint or dill, use basil or cilantro instead. Fresh oregano also works well.
Skip the olives. If you are not a fan of olives, leave them out or replace them with capers or chopped artichoke hearts.
Make it vegan. Use a firm tofu feta or nutritional yeast in place of the cheese, and use a plant based broth.

FAQs

Can I make these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers up to a day in advance.

Keep them covered in the fridge, then bake them when you are ready. You may need to add an extra 10 minutes of bake time if they go in cold from the fridge.

Do I have to cook the quinoa first?

Yes, you need to cook the quinoa before mixing it into the filling. Use a 2 to 1 ratio of water to quinoa, and simmer for about 15 minutes until fluffy.

You can also use leftover quinoa from another meal.

What is the best pepper to use for stuffing?

Large bell peppers that are wide and squat work best because they sit upright easily. Red, yellow, and orange peppers are sweeter than green ones, but green peppers work fine too. Just be aware they have a slightly bitter taste.

Can I grill these instead of baking?

Yes, you can grill them.

Place the stuffed peppers on a grill over medium heat. Cover the grill and cook for about 20 minutes, turning once halfway through. Watch them carefully so the bottoms do not burn.

How do I keep the peppers from tipping over?

If your peppers lean, use a small baking dish where they fit snugly.

You can also slice a tiny piece off the bottom of each pepper to create a flat base, but be careful not to cut through the flesh.