Quinoa Stuffed Peppers Recipe

This vegetarian quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.

Quinoa Stuffed Peppers Recipe

This post was created in partnership with ALDI. All opinions are our own.

When I was in kindergarten, I entered a coloring contest. It was about eating healthy foods. I drew a bunch of different “healthy” foods that I knew of from the food pyramid: little carrots, carrots of milk, pork chops, and so forth. My drawing ended up winning the kindergarten division, and it was displayed for all the school to see. But the thing was, I was totally uninspired with the whole thing. I drew it because it was an assignment. I did not feel creative about it in the least. The food pyramid seemed like a limiting set of rules set forth by the school and government. Cooking and eating healthy foods in my mind was B-O-R-I-N-G.

To this day, I have the same feeling about programs that try to tell me how to eat healthy. Lists and check boxes don’t work for me. What does work? Creative freedom. I love eating beautiful, colorful, delicious food. And that’s what this quinoa stuffed peppers recipe is all about. Keep reading for more about creativity, and the recipe.

Vegetarian stuffed peppers

A creative approach to the kitchen

To us, food is all about creativity and fun. That’s why Alex and I learned just enough about whole foods eating to inform ourselves. Then we put our main focus on making things fun and inspired. We cook together and try to find the tastiest things we can dream up, like colorful vegetarian quinoa stuffed peppers.

Our kitchen is our workshop. After a long day at work, making something beautiful to eat is personally satisfying. We don’t do it because we have to or an app on our phone tells us it’s important. We do it because we love it, and it’s endlessly joy-filled. Does taking a creative approach to food instead of a have-to approach speak to you? Let us know in the comments below.

Quinoa Stuffed Peppers Recipe
Vegetarian Quinoa Stuffed Peppers Recipe

How to make this quinoa stuffed peppers recipe

This quinoa stuffed peppers recipe is a spin on classic stuffed peppers we created as a creative way to eat your veggies. Multi-colored bell peppers are sliced open and roasted, then stuffed with the flavors of the Mediterranean. Roasting peppers is quite easy: it takes just 30 minutes and you can do it while preparing the remainder of the recipe.

To make the quinoa filling in this vegetarian stuffed peppers recipe, we sauteed shallot and garlic, then added the quinoa, chopped pistachios, parsley, paprika, oregano and lemon. We then stuffed the filling into the peppers and sprinkled everything with a healthy dose of feta cheese.

Related: Healthy Dinner Recipes | Easy Stuffed Peppers Recipe

Quinoa Stuffed Peppers Recipe

Looking for more easy Mediterranean recipes?

Aside from this vegetarian quinoa stuffed peppers recipe, here are a few more of our favorite Mediterranean recipes and bell pepper recipes:

Vegetarian stuffed peppers

This vegetarian quinoa stuffed peppers recipe is…

Vegetarian and gluten-free. For plant-based, vegan, and dairy-free, omit the feta cheese.

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Bell pepper recipes

Quinoa Stuffed Peppers Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (56 votes, average: 4.23 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 to 6 1x


This vegetarian quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.


  • 6 multi-colored bell peppers
  • 1 cup SimplyNature Organic Quinoa
  • 4 garlic cloves
  • 3 medium shallots (1 cup chopped)
  • 1/4 cup plus 1 tablespoon chopped parsley
  • 3/4 cup chopped Southern Grove Shelled Pistachios
  • 2 tablespoons SimplyNature Organic Extra Virgin Olive Oil
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice plus zest from 1/2 lemon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup feta cheese crumbles (optional)


  1. Preheat oven to 425°F.
  2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
  3. Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
  4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: quinoa stuffed peppers

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    jordan @ dancing for donuts
    March 20, 2017 at 1:35 pm

    i LOVE stuffed peppers, but get a little sick of the same old mexican variety! thanks for sharing this recipe – mediterranean flavors are perfect for heading into spring/summer too!

    • Reply
      March 30, 2017 at 3:51 pm

      Haha agree! You are so welcome and we hope you enjoy it!

    • Reply
      January 11, 2019 at 4:19 pm

      But please, couple tell us your preferred method of the garlic; crushes, sliced, minced???

      • Reply
        January 13, 2019 at 9:28 pm

        Hi there! Instructions are to mince the garlic in Step 4. Thanks!

  • Reply
    Carrie @ itsdroolworthy.com
    March 20, 2017 at 4:47 pm

    Looks 100% droolworthy!

    • Reply
      March 30, 2017 at 3:51 pm

      Thank you so much!

  • Reply
    [email protected]
    March 22, 2017 at 12:22 pm

    I love the change in stuffed pepper flavor. These look amazing and will definitely appear in our dinner rotation ASAP!

    • Reply
      March 30, 2017 at 3:52 pm

      Wonderful, and thank you! Let us know if you try them out!

  • Reply
    March 24, 2017 at 5:17 am

    Wonderful!! My mom loves this type of recipes. I will try it for her.

    • Reply
      March 30, 2017 at 3:53 pm

      Fantastic! Let us know what she thinks. :)

  • Reply
    Noreen Hotch
    March 27, 2017 at 1:16 pm

    I am vegetarian and love all your recepies
    Thank you for sharing

    • Reply
      March 30, 2017 at 3:53 pm

      You are so welcome! Thank you for reading!

  • Reply
    Elizabeth Notestine
    August 10, 2017 at 9:38 am

    I made these for my roommate and her boyfriend last night next to salmon, and they were delicious!!! Very easy too, which I love.

    • Reply
      August 10, 2017 at 3:06 pm

      I’m so glad to hear this! A great pairing with salmon. Thank you for letting us know!

  • Reply
    February 18, 2018 at 4:19 pm

    I really took liberties with this one. I Sautéed kale with the vegetables. Then added finely chopped ripe olives and hard salami. They were amazing.

    • Reply
      March 14, 2018 at 1:41 pm

      These are fantastic modifications — we love seeing when people take recipes and make them their own! Love it and we’re so glad you enjoyed the recipe!

  • Reply
    March 31, 2018 at 4:09 pm

    Just made this for a crowd and got loads of thumbs up! Thanks

    • Reply
      April 16, 2018 at 9:45 pm

      Oh fantastic! We are so glad to hear it — thank you for making it!

  • Reply
    April 30, 2018 at 11:22 pm

    This recipe was so simple and so yummy. I didn’t have any paprika but it was still really tasty. I added corn just because I had some and it was so good. It’s something you can change up occasionally with what you have in the house. I will definitely make this again.

  • Reply
    Carol Luery
    February 16, 2019 at 10:05 am

    Wow! I made these and LOVED them! I am new to being a vegetarian and have been challenged to find recipes that I think are actually not just OK, but really good in this one will be in my rotation. The only problem is, I can’t just eat one as the serving size suggests! I ate two as a main course. I will definitely be teying more of your recipes.

    • Reply
      February 16, 2019 at 12:37 pm

      So glad you enjoyed it! Not to be to self-promotionally, but I think you’d love our cookbook. It’s full of well-tested vegetarian recipes included tons of dinner options! https://amzn.to/2SZg9Ju

      Thank you for trying our recipe!

  • Reply
    Motika Anand
    June 28, 2020 at 8:59 pm

    I have made it, but don’t know how to eat it and with what :(

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