Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Aegean Quinoa & Chickpea Stuffed Peppers

A vibrant, nutrient-dense entrée that captures the sun-drenched flavors of the Mediterranean. Tender roasted bell peppers are filled with a robust mixture of fluffy quinoa, hearty chickpeas, spinach, and artichoke hearts, brightened with fresh dill and lemon. A savory topping of crumbled feta cheese provides the perfect finish.

  • Total Time1 hour 5 minutes
  • Yield8 servings 1x

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange, halved lengthwise, seeds and membranes removed)
  • ¾ cup uncooked quinoa (thoroughly rinsed)
  • 1 ½ cups no-salt-added vegetable broth
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 15-ounce can no-salt-added chickpeas, rinsed and drained
  • 1 14-ounce can artichoke hearts in water, drained and roughly chopped
  • 10 ounces fresh spinach
  • ½ cup non-fat plain Greek yogurt
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 1 tsp dried oregano
  • Zest and juice of 1 medium lemon
  • ¼ tsp ground black pepper
  • ½ cup crumbled feta cheese

Instructions

  1. Cook the Quinoa: Rinse quinoa; combine with broth in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes until absorbed. Remove from heat, keep covered 10 minutes, then fluff.
  2. Roast the Peppers: Preheat oven to 400°F (200°C). Arrange pepper halves cut-side up in a 9×13-inch dish. Drizzle with half the oil. Roast 15–20 minutes until just softened. Set aside.
  3. Build the Aromatics: Heat remaining oil in a large skillet over medium heat. Sauté onion 5–6 minutes until translucent. Add garlic and oregano; cook 1 minute until fragrant.
  4. Create the Filling: Add spinach in batches; cook, stirring, until fully wilted and excess moisture evaporates. Stir in artichokes and chickpeas; cook 2–3 minutes to warm through. Remove from heat; cool 3–5 minutes.
  5. Combine: Fold in quinoa, yogurt, parsley, dill, lemon zest and juice, and black pepper until creamy and cohesive. Taste and adjust seasoning with lemon/pepper as needed.
  6. Assemble and Bake: Spoon filling into pepper halves; mound slightly. Top with feta. Bake 10–15 minutes until filling is hot, feta lightly golden, and peppers are tender but holding shape. Serve immediately.

Notes

  • Grain Variations: For a nuttier, chewier texture, feel free to substitute the quinoa with an equal amount of cooked farro or bulgur wheat. Adjust grain cooking times accordingly.
  • Make-Ahead Strategy: The entire filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to serve, simply roast the peppers, stuff, and bake as directed.
  • Serving Suggestion: These peppers are a complete light meal but also pair beautifully with a simple side salad dressed with a lemon-herb vinaigrette.

Nutrition Facts per Serving: Calories: 216 | Total Fat: 6.2 g (Saturated Fat: 2.0 g) | Total Carbs: 31.9 g (Fiber: 8.1 g, Net Carbs: 23.8 g) | Protein: 10.6 g | Sodium: 151 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 216

Find it online: https://foodtrackergirl.com/2025/09/15/the-absolute-best-mediterranean-stuffed-peppers-recipe-my-go-to/