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Stuffed bell peppers with meat and cheese in a baking dish.

Mediterranean Quinoa Stuffed Bell Peppers

Vibrant bell peppers stuffed with a flavorful mixture of quinoa, ground turkey, and Mediterranean herbs, topped with melted feta cheese for a healthy and satisfying dinner option.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 peppers
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers
  • 6 large bell peppers any color, tops cut off and seeds removed
  • 1 tbsp olive oil plus more for coating peppers
For the Filling
  • 1 cup quinoa rinsed
  • 2 cups chicken broth or vegetable broth
  • 1 lb ground turkey or ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 zucchini zucchini diced
  • 1 cup cherry tomatoes halved
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 cup kalamata olives pitted and chopped
  • 3/4 cup feta cheese crumbled, divided
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
For Serving
  • 1/4 cup Greek yogurt optional
  • 1 tbsp fresh mint chopped, for garnish

Equipment

  • Large Pot
  • Skillet
  • Baking Dish
  • Mixing Bowl
  • Measuring Cups
  • Cutting Board

Method
 

Prepare the Quinoa
  1. In a medium pot, combine quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Prepare the Peppers
  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Save the tops for later. Lightly brush the outside of the peppers with olive oil.
  3. Place the peppers cut-side up in a baking dish. Add 1/4 cup water to the bottom of the dish to help steam the peppers. Bake for 15 minutes to slightly soften them.
Prepare the Filling
  1. While the peppers are pre-baking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Add the ground turkey and cook for 5-7 minutes, breaking it up with a wooden spoon, until no longer pink.
  4. Add zucchini and cherry tomatoes, cooking for another 3-4 minutes until the vegetables begin to soften.
  5. Stir in cooked quinoa, dried oregano, ground cumin, smoked paprika, chopped parsley, lemon juice, and kalamata olives. Cook for 2-3 minutes to heat through. Season with salt and black pepper to taste.
Stuff the Peppers
  1. Remove the peppers from the oven. Spoon the filling mixture into each pepper, packing gently. Top each pepper with crumbled feta cheese.
  2. Return to oven and bake for an additional 15 minutes, until peppers are tender and cheese has melted.
Serve
  1. Garnish stuffed peppers with additional fresh parsley and chopped mint if desired. Serve with a dollop of Greek yogurt on the side.

Notes

You can prepare the filling a day ahead and store it in the refrigerator. For a vegetarian version, substitute ground turkey with cooked lentils or chickpeas.