Dinner / Mediterranean
Quinoa-Stuffed Peppers with Feta
Bell peppers filled with herby quinoa, chickpeas, and tomatoes, then baked with crumbled vegetarian feta for a gluten-free vegetarian dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 35 minutes
- Total
- 55 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 400°F (200°C). Halve the peppers lengthwise through the stems and remove the seeds. Arrange the 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 vegetarian feta. Taste the quinoa before stuffing and drain any spare broth; a wet filling can collect in the pepper bottoms.
Spoon the filling into the peppers and sprinkle with the remaining vegetarian feta.
Bake until the peppers are tender and the tops are golden, 18 to 20 minutes. Finish with parsley.
0 of 7 steps complete
A little kitchen know-how
- 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.
Make it yours & keep it well
Omit feta and add extra chickpeas with a little lemon zest for a dairy-free version.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Cool and refrigerate stuffed peppers in a shallow container; keep fresh parsley separate.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
420 kcal · Protein 17 g · Carbohydrates 50 g · Fat 17 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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 vegetarian feta?
vegetarian goat cheese or shredded vegetarian mozzarella both melt nicely.
How tender should the peppers be?
The pepper wall should yield to a fork while still holding the filling. Loosely cover if the top colours before the pepper softens.
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