Explore this recipe
Category
Cuisine
Required Equipment
- Saucepan with lid
- Skillet
- 9x13-inch baking dish
- Mixing bowl
Utilized Devices
Cooking Techniques
- simmering
- sauteing
- baking
Ingredients
- 800 gBell peppers — halved and seeded
- 185 gQuinoa — rinsed
- 480 mlVegetable broth
- 15 mlOlive oil
- 120 gYellow onion — diced
- 6 gGarlic — minced
- 150 gCherry tomatoes — halved
- 250 gCooked chickpeas — drained
- 60 gBaby spinach
- 2 gGround cumin
- 2 gSmoked paprika
- 3 gKosher salt
- 1 gFreshly ground black pepper
- 15 mlLemon juice
- 75 gCrumbled feta
- 6 gFresh parsley — chopped
Instructions
Heat the oven to 400°F (200°C). Arrange the pepper halves cut-side up in a baking dish.
Combine the quinoa and broth in a saucepan. Bring to a boil, cover, and simmer until tender, about 15 minutes. Let steam off the heat for 5 minutes.
Warm the olive oil in a skillet over medium heat. Cook the onion until soft, about 4 minutes. Add the garlic and cook for 30 seconds.
Stir in the tomatoes, chickpeas, cumin, paprika, salt, and pepper. Cook for 2 minutes, then fold in the spinach until wilted.
Combine the quinoa with the chickpea mixture, lemon juice, and half of the feta.
Spoon the filling into the peppers and sprinkle with the remaining feta.
Bake until the peppers are tender and the tops are golden, 18 to 20 minutes. Finish with parsley.
Chef Tips
- ⭐Trim a small slice off the pepper bottoms if they wobble in the pan.
- ⭐Add a splash of broth if the quinoa feels dry before stuffing.
- ⭐Use leftover filling for lunch bowls with extra greens.
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Nutritional Highlights
- ✓Quinoa and chickpeas provide plant-based protein
- ✓Bell peppers add vitamin C and color
- ✓Gluten-free vegetarian dinner option
Dietary Notes
Compliant With
Allergens
- Contains dairy (feta)
FAQ
Can I make these ahead?
Yes. Assemble and refrigerate up to 1 day, then bake for 25 minutes until hot.
What can I use instead of feta?
Goat cheese or shredded mozzarella both melt nicely.
Nutrition
| Calories | 420 |
| Protein | 17 g |
| Carbs | 50 g |
| Fat | 17 g |