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Easy Flavor-Packed Quinoa Stuffed Bell Peppers with Feta

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A quick, nutritious, and tasty recipe featuring quinoa-stuffed bell peppers with creamy feta, perfect for healthy weeknight dinners.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 2 cups (480ml) vegetable broth
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150g) cherry tomatoes, halved (optional)
  • ¼ cup (15g) fresh parsley, chopped
  • ½ cup (75g) feta cheese, crumbled
  • 2 tablespoons olive oil (extra virgin preferred)
  • Juice of half a lemon
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional: red pepper flakes, chopped spinach

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with olive oil.
  2. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  3. Slice the tops off the bell peppers and remove seeds and membranes. Set pepper cups aside and chop the tops finely.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped red onion for 3-4 minutes until softened. Add minced garlic and chopped pepper tops; cook for 2 more minutes until fragrant.
  5. Stir in ground cumin, smoked paprika, salt, and pepper. Add cherry tomatoes and cook for 3 minutes until they soften but hold shape.
  6. Transfer sautéed veggies to a mixing bowl with cooked quinoa. Add chopped parsley, crumbled feta, lemon juice, and remaining 1 tablespoon olive oil. Mix gently until combined. Adjust seasoning to taste.
  7. Stuff each bell pepper with the quinoa mixture, pressing lightly to fill. Place stuffed peppers upright in the prepared baking dish.
  8. Cover the dish loosely with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes to brown tops and soften peppers fully.
  9. Let the peppers cool for 5 minutes before serving.

Notes

[‘Rinse quinoa thoroughly to remove bitterness.’, ‘Do not overcook quinoa; keep it light and fluffy.’, ‘Add fresh parsley just before stuffing for brightness.’, ‘Adjust salt carefully as feta is salty.’, ‘Cover peppers with foil during baking to trap steam and soften gently.’, ‘Remove foil near the end for a roasted finish.’, ‘Stuff peppers gently to avoid bursting during baking.’, ‘Filling can be made a day ahead to save time.’, ‘For vegan option, omit feta or substitute with plant-based cheese.’, ‘Add seasonal veggies or spices to customize flavor.’]

Nutrition

Keywords: quinoa stuffed peppers, healthy dinner, vegetarian, feta cheese, easy recipe, weeknight meal, gluten-free

Find it online: https://wigglebite.com/easy-flavor-packed-quinoa-stuffed-bell-peppers-with-feta-recipe-for-healthy-dinners/