Mediterranean Quinoa & Chickpea Stuffed Peppers

These Mediterranean stuffed peppers pack a protein punch with chickpeas, quinoa, feta, and vibrant herbs. The dish comes together in just a few easy steps and is a crowd‑pleasing meal anyone will love. It tastes better the next day, making it perfect for meal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 cup cooked quinoa
• 1 cup canned chickpeas, rinsed and drained
• ½ cup crumbled feta cheese (use vegan feta for dairy‑free)
• 1 cup fresh spinach, chopped
• 1 medium tomato, diced
• ¼ cup sun‑dried tomatoes, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions

1. Preheat oven to 375°F (190°C). Cut tops off peppers, remove seeds and membranes, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic, oregano, smoked paprika, salt, and pepper; sauté 1 minute until fragrant.
3. Stir in chopped spinach, diced tomato, and sun‑dried tomatoes; cook until spinach wilted, about 2 minutes.
4. Add cooked quinoa, chickpeas, and crumbled feta to the skillet. Toss until well combined and heated through, about 3 minutes.
5. Divide the quinoa‑chickpea mixture evenly among the hollowed peppers, packing firmly.
6. Place stuffed peppers in a baking dish and drizzle a little extra olive oil over the tops.
7. Bake, uncovered, for 20 minutes until peppers are tender and tops are lightly browned.
8. Remove from oven, let cool slightly, then garnish with fresh parsley and squeeze lemon juice over the top before serving.

Chef's Note

For a dairy‑free version, skip feta and add a handful of chopped kalamata olives or a splash of tahini for creaminess.

Make-Ahead Tips

Store assembled peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave on high for 2 minutes.

Substitutions

Swap quinoa for cooked brown rice or farro for a different grain texture.,Use canned white beans or edamame instead of chickpeas for variety.,Replace feta with goat cheese, ricotta, or a vegan alternative.,Add a pinch of cayenne pepper for a spicy kick.