Mediterranean Veggie Stuffed Peppers

Okay, picture this: a plate full of vibrant colors, juicy bell peppers bursting with savory, herby goodness, and that irresistible Mediterranean vibe that makes your kitchen smell like a little seaside getaway. I can’t wait to share this recipe with you because it’s one of those meals that feels fancy but comes together so easily, it might just become your weeknight go-to. The mix of tender veggies, salty feta, and fragrant herbs inside roasted peppers is like a little flavor explosion in every bite. Plus, it’s super versatile—great for meat lovers and vegetarians alike. Trust me, once you try these, you’ll want to make them again and again!

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 4 large bell peppers (any color you like)
• 1 cup cooked quinoa (or rice)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• ½ cup Kalamata olives, chopped
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• Salt and pepper, to taste

How I Make It

Step 1:

Start by preheating your oven to 375°F. Then, carefully slice the tops off your bell peppers and scoop out the seeds and membranes—don’t throw away the tops! Set the hollowed peppers aside; we’ll fill them soon.

Step 2:

Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until they’re soft and fragrant—about 3-4 minutes. This smells amazing already!

Step 3:

Next, toss in the zucchini and cherry tomatoes. Let them soften gently, stirring occasionally, for about 5 minutes. The veggies should be tender but still have a little bite—that’s the perfect texture.

Step 4:

Turn off the heat, then stir in the cooked quinoa (or rice if you prefer), chopped olives, feta, parsley, oregano, and a good pinch of salt and pepper. Give everything a good mix so the flavors marry together beautifully.

Step 5:

Stuff each bell pepper generously with the veggie mixture, pressing down lightly so they’re well-packed but not bursting. Place them upright in a baking dish. If the peppers wobble, slice a tiny bit off the bottoms carefully to level them out.

Step 6:

Pop the peppers in the oven for about 30 minutes or until the peppers are tender and the filling is heated through. If the tops start browning too fast, cover loosely with foil. Remove from the oven and let them cool for a few minutes—they’ll be hot and ready to wow your taste buds!

Variations & Tips

• Swap quinoa for brown rice, couscous, or even cooked lentils for a protein twist.
• Throw in some toasted pine nuts or chopped walnuts for crunch.
• Use fresh basil instead of parsley for a sweeter herb note.
• For a vegan option, skip the feta or substitute with a plant-based cheese.
• If peppers are too big, halve them lengthwise and stuff like little boats.
• Don’t have Kalamata olives? Green olives or capers work great too.

How I Like to Serve It

This dish pairs beautifully with a crisp green salad or a side of warm pita bread dipped in tzatziki. It’s perfect for a casual weeknight dinner or a Mediterranean-inspired brunch with friends. And if you want to make it a full-on feast, serve these colorful peppers alongside grilled chicken or fish for hearty summer vibes.

Notes

• Leftovers keep well in an airtight container for up to 3 days; reheat in the oven or microwave until warm.
• To speed up dinner, prep the quinoa and chop the veggies the day before.

Closing: These Mediterranean veggie stuffed peppers are a reliable, colorful crowd-pleaser that always bring a little sunshine to the dinner table.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.