Fresh, vibrant, and bursting with bold flavors, Mediterranean Stuffed Bell Peppers with Quinoa are a modern take on a classic. No ground beef or rice here – just a light yet satisfying filling of rosemary and garlic-infused quinoa, juicy tomatoes, spicy Serrano peppers, garbanzo beans, and melty cheeses. Every bite is a perfect balance of textures and herbaceous goodness, making this dish as stunning as it is delicious.
Table of Contents
Why This Recipe Works
My cousin Beth’s daughter, Becca Kidwell, created this delicious vegetarian entrée for me. Becca is a fabulous culinary-trained chef who ran her own catering company for several years before starting an organic edible gardening business. Her expertise shines in this dish, where every ingredient has a purpose, and the balance of flavors and textures makes each bite irresistible. These stuffed bell peppers are more than just a healthy meal—they showcase fresh Mediterranean ingredients, thoughtfully combined to create something truly special.
You’ll Love Quinoa Stuffed Bell Peppers
Here’s why Robert and I love this recipe, and I think you will, too:
- Healthy and satisfying. Packed with plant-based protein and fiber, these meatless stuffed peppers keep you full without feeling heavy. The quinoa and garbanzo beans provide a hearty texture, making it a perfect vegetarian main course.
- Layers of flavor. Rosemary and garlic-infused quinoa adds depth, while juicy tomatoes, spicy Serrano peppers, and creamy cheeses create a symphony of savory, herbaceous, and slightly zesty notes. Every bite is balanced and exciting.
- Visually stunning. With vibrant pops of orange, red, green, and yellow, these peppers bring color and elegance to the table. And, as my mom always said, we eat with our eyes first!
- Make-ahead friendly. The filling can be made ahead, and the peppers stuffed in the morning, so all that’s left is to bake them when you’re ready to serve.
Ingredients for Stuffed Peppers with Quinoa
This photo illustrates the ingredients you’ll need to create these delicious stuffed peppers (quantities are provided in the recipe card below):
[Note: Oops! I forgot to include three ingredients in this photo – canned chickpeas (or garbanzo beans), fresh basil, and lemon juice.]
Ingredient Variations and Substitutions
Here are a few variations and substitutions for some of these ingredients:
- Quinoa – can substitute brown rice.
- Vegetable broth or stock – I recommend Better than Bouillon mixed with water for the best flavor. You can substitute chicken broth for a nonvegetarian option.
- Fresh rosemary – can substitute dried.
- Garlic powder – if you’re not a fan of garlic, substitute onion powder.
- Sweet orange or red bell peppers – I prefer these peppers vs green bell peppers because they have vibrant color, a sweeter flavor, and softer texture that complements the Mediterranean filling. Yellow bell peppers will also work. (See next section about bell pepper differences.)
- Sweet yellow onion – can substitute regular yellow onion, or chopped green onions for a milder flavor
- Garlic cloves – can sub garlic powder or chopped shallots.
- Multi-colored cherry tomatoes – okay to use only red, and/or grape tomatoes.
- Canned chickpeas or garbanzo beans – if you don’t care for chickpeas, substitute black beans, or pinto beans.
- Fresh Serrano chile pepper – can substitute Jalapeno pepper.
- Fresh mozzarella, Parmesan, and Monterey Jack cheeses – can substitute other melty cheese.
What’s the Difference Between Bell Peppers?
Both the flavor and the texture of sweet bell peppers vary by the color:
- Green bell peppers: The least ripe, green bell peppers are the crispest and slightly bitter, with a sharp, fresh flavor.
- Yellow bell peppers: Riper than green peppers with a mildly sweet and crisp-tender texture.
- Orange bell peppers: In the mid-stage of ripeness and slightly sweeter than yellow, orange bell peppers deliver a nice sweetness and a softer bite.
- Red bell peppers: The ripest, sweetest, and softest of the bunch, red bell peppers bring a rich sweetness and vibrant color.
How to Make Stuffed Bell Peppers with Quinoa
- Prep oven and baking dish.
Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper. - Cook quinoa; set aside.
In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer until all liquid evaporates and grain is soft. Uncover, remove from heat, and set aside to cool.
- Prep bell peppers.
Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside. - Chop remaining bell pepper.
Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large bowl. - Add remaining stuffing ingredients.
Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled cooked quinoa and mix well. Season with salt and black pepper to taste. - Stuff peppers.
Spoon a heaping amount of quinoa mixture into each bell pepper half and transfer to prepared baking dish. Any leftover filling can be sprinkled in the pan or tucked into the corners of the dish. - Add cheeses.
Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese. - Bake.
Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places. Let stand 10 minutes before serving.
Tips for Making Quinoa Bell Peppers
- Here are my tips to ensure your stuffed bell peppers come out perfectly every time:
- Choose similar-sized peppers. Using peppers of approximately the same size ensures they cook evenly.
- Pierce the peppers’ bottoms. Piercing the bottoms of the bell peppers with a knife allows excess moisture to drain out as they bake, preventing sogginess. Take care to make small cuts, so the stuffing doesn’t leak out.
- Handle serrano peppers with care. Serrano peppers are spicy! Use caution when handling them. Don’t touch your eyes before washing your hands! Consider wearing gloves. Wash your hands thoroughly after handling.
- Use a baking dish with sides. Choose a baking dish with sides to hold the leftover stuffing you spoon around the stuffed peppers. It will also catch any excess moisture released as the peppers bake.
How to Serve Quinoa Stuffed Bell Peppers
To serve, place a stuffed pepper on a plate and spoon some of the additional stuffing (in the pan) around the side. Garnish with fresh parsley, if desired. For a complete meal, add one of these side dishes that pair well:
How to Store Stuffed Peppers with Quinoa
Leftover stuffed peppers can be cooled, placed in an airtight container, and refrigerated. They will last up to 4 days. They can also be frozen for up to 2 months.
Reheating Quinoa Stuffed Bell Peppers
To reheat refrigerated peppers, place in a 350-degree f oven for around 20 minutes or until warmed through. Thaw frozen peppers in the refrigerator overnight.
Quinoa Stuffed Peppers FAQs
For these Mediterranean Stuffed Bell Peppers, bake them until bubbly, heated through, and the cheese on top is golden brown in places – around 35 to 45 minutes.
Piercing the bottom of the peppers a few times with a knife or skewer is a great way to prevent sogginess and works well in this recipe. This allows excess moisture to drain out instead of pooling inside the pepper as it bakes. Draining any excess liquid in the ingredients also helps.
No, you don’t need to boil peppers before stuffing them, and in most cases, it’s better not to! Boiling can make them too soft and watery, leading to soft, soggy stuffed peppers.
More Vegetarian Main Dish Recipes
- Quick Pappardelle with Mushrooms and Eggplant
- Mixed Vegetable Curry with Fresh Vegetables
- Veggie Casserole with Broccoli, Mushroom, Spinach, and Cheese Pasta
- Garden Vegetable Quiche Recipe
- Vegetable Pot Pie with Puff Pastry
- Vegetarian Pot Pie Recipe
- Convent Pie (Cheese Soufflé with Pasta)
- Butternut Squash Gratin
- Baked Eggplant and Zucchini Stacks
Quinoa Bell Peppers
Fresh, vibrant, and bursting with bold flavors, Mediterranean Stuffed Bell Peppers with Quinoa are a modern take on a classic. No ground beef or rice here—just a light yet satisfying filling of rosemary and garlic-infused quinoa, juicy tomatoes, spicy Serrano peppers, garbanzo beans, and fresh cheese. Every bite is a perfect balance of textures and herbaceous goodness, making this dish as stunning as it is delicious.
Prep Time: 20 minutes
Resting Time: 10 minutes
Cook Time: 65 minutes
Total Time: 1 hour 35 minutes
Yield: 6 servings (1/2 pepper each) 1x
Diet: Vegetarian
Ingredients
Scale
- 1 cup vegetable stock – I recommend Better Than Bouillon mixed with water
- 1/2 cup quinoa
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon garlic powder
- 4 large orange or red bell peppers, seeded, deveined, and halved pole to pole
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 sweet yellow onion, diced small
- 3 cloves garlic, chopped
- 2/3 pint (6 to 8 ounces) multi-colored cherry tomatoes, quartered
- 2 tablespoons diced fresh Serrano chile pepper (seed and devein for less heat), or to taste
- 1 (15-ounce) can chickpeas or garbanzo beans, drained and rinsed
- 1 cup (4 ounces) cubed fresh mozzarella
- 1 cup (4 ounces) freshly grated Parmesan cheese, divided use
- 1 teaspoon fresh lemon juice
- 3 tablespoons chopped fresh basil
- 3 tablespoons finely chopped fresh Italian parsley
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
Instructions
- Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
- In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer per package instructions, or until all liquid evaporates and grain is soft (usually takes around 15 minutes). Uncover, remove from heat, and set aside to cool.
- Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside.
- Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large mixing bowl.
- Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella.
- Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled quinoa and mix well. Season with salt and black pepper to taste (around 1 to 1 1/2 teaspoons of salt should do it).
- Spoon a heaping amount of quinoa stuffing into each pepper half and transfer to prepared baking dish. Any leftover stuffing can be sprinkled in the pan or tucked into the corners of the dish. Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese.
- Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places.
- Let stand 10 minutes before serving.
Notes
Make ahead: Peppers can be assembled, but not baked, earlier in the day, covered, and refrigerated. Bring to room temperature before baking, or increase cook time by around 10 minutes. Filling (without cheese) can be prepared up to 24 hours ahead, placed in an airtight container, and refrigerated. Bring to room temperature before using.
Tips for Making Quinoa Bell Peppers:
1. Choose similar-sized peppers. Using peppers of approximately the same size ensures they cook evenly.
2. Pierce the peppers’ bottoms. Piercing the bottoms of the bell peppers with a knife allows excess moisture to drain out as they bake, preventing sogginess. Take care to make small cuts, so the stuffing doesn’t leak out.
3. Handle serrano peppers with care. Serrano peppers are spicy! Use caution when handling them. Don’t touch your eyes before washing your hands! Consider wearing gloves. Wash your hands thoroughly after handling.
4. Use a baking dish with sides. Choose a baking dish with sides to hold the leftover stuffing you spoon around the stuffed peppers. It will also catch any excess moisture released as the peppers bake.
- Category: Main dish
- Method: Bake
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 404
- Sugar: 8.7 g
- Sodium: 765.2 mg
- Fat: 22.3 g
- Saturated Fat: 9.2 g
- Carbohydrates: 31.1 g
- Fiber: 6.8 g
- Protein: 21 g
- Cholesterol: 38.4 mg
