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Mediterranean Stuffed Bell Peppers with Quinoa and Feta
Original recipe: 4 servings · Prep: 15 min · Cook: 35 min · Total: 50 min
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Jul 22, 2026
Mediterranean
50 mins
high-proteingluten-freemeal-prep-friendlyeasy-recipeswhole-foods
Mediterranean Stuffed Bell Peppers with Quinoa and Feta with measured ingredients, 50-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
4
- 4 large bell peppers (any color), tops sliced off and seeds removed
- 1 cup quinoa, rinsed thoroughly
- 2 cups low-sodium vegetable broth
- 1 cup cherry tomatoes, quartered
- 1/2 cup cucumber, diced
- 1/3 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 3/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
Instructions
-
Preheat your oven to 375°F (190°C).
-
In a medium saucepan, combine the rinsed quinoa and low-sodium vegetable broth. Bring to a boil over medium-high heat.
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Reduce the heat to low, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed.
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Remove from heat and fluff quinoa with a fork; allow to cool slightly.
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Meanwhile, prepare the bell peppers by cutting off tops and removing seeds and membranes. Set aside.
-
In a large bowl, mix cooked quinoa, cherry tomatoes, diced cucumber, Kalamata olives, red onion, crumbled feta, parsley, mint, minced garlic, and dried oregano.
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Add olive oil, lemon juice, salt, and pepper; stir gently to combine evenly.
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Stuff each bell pepper with the quinoa mixture, packing lightly to fill.
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Place stuffed peppers upright in a baking dish; trim bottoms if needed for stability.
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Cover baking dish with foil and bake for 25 minutes.
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Remove foil and bake an additional 10 minutes until peppers are tender and tops lightly golden.
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Take out of oven; let cool 5 minutes before serving.
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Optionally garnish with extra parsley or mint. Serve warm or at room temperature.
Frequently Asked Questions
- Can I meal prep Mediterranean Stuffed Bell Peppers with Quinoa and Feta?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more quinoa or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Mediterranean Stuffed Bell Peppers with Quinoa and Feta before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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