Mediterranean Quinoa-Stuffed Peppers
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Vegetarians and meat eaters alike will love this hearty Mediterranean-inspired entrée. The flavors of Kalamata olives, pesto, and chickpeas combine in a tangy stuffing, while a feta garnish invites you to dig in. Plus, hearty quinoa provides a punch of protein!

Course: Appetizer, Side
Cuisine: Mediterranean, Vegetarian
Servings: 4 peppers
Calories: 1310 kcal
  • 4 red bell peppers
  • 1 tsp extra virgin olive oil
  • 1 cup diced yellow onion
  • 1 tsp minced garlic
  • 1 14.5 oz can of Italian-style diced tomatoes undrained
  • 1 cup quinoa rinsed if package indicates
  • ¼ cup chopped Kalmata olives
  • 1 cup canned chickpeas
  • 1 TB prepared pesto
  • ¼ cup crumbled low-fat feta cheese
  1. Preheat oven to 375 degrees. Heat olive oil on medium heat in a medium sized saucepan. Add onion and ½ tsp kosher salt and cook, stirring occasionally for 8-10 minutes or until onion softens. Add garlic to pan and cook for an additional minute. Add entire can of tomatoes/liquid, quinoa, 1 cup of water, and 1 tsp salt to pan. Stir well to combine, turn heat to high, and bring to a boil. Lower to a simmer, cover, and cook for 15 minutes or until quinoa is tender.

  2. Meanwhile, slice the tops off the peppers; remove core, ribs and seeds. Reserve tops for another use. Make a thin slice across the bottom of each pepper so it will sit flatly on a plate, and place on a cooking spray coated, foil-lined baking sheet.

  3. When quinoa is done, stir in olives, chickpeas, and pesto. Place approximately 1 cup of quinoa mixture into each pepper and bake, uncovered, for 25 minutes. Sprinkle 1 TB feta cheese on each pepper and return to oven for 5 minutes, until feta is slightly melted.

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