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Quinoa Stuffed Peppers

These Mediterranean quinoa stuffed peppers are filled with sun-dried tomatoes, olives, spinach, garlic, and fluffy quinoa, then topped with creamy mozzarella. The peppers bake until tender and juicy, creating a wholesome, colorful dish perfect for weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 4 bell peppers red or yellow, halved and seeded
  • ¾ cup uncooked quinoa
  • 1 ½ cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 green onions sliced
  • 2 garlic cloves minced
  • 1 cup baby spinach
  • ⅓ cup sun-dried tomatoes drained & chopped
  • ⅓ cup black olives chopped
  • 1 cup mozzarella shredded or small cubes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: fresh basil for topping

Method
 

  1. Rinse quinoa and simmer in broth for 15–20 minutes until fluffy.
  2. Preheat oven to 400°F (200°C).
  3. Toss pepper halves with a drizzle of olive oil, salt, and pepper, then roast for 15 minutes to soften.
  4. Sauté onion, green onion, and garlic for 4–5 minutes until fragrant.
  5. Add spinach and cook 1–2 minutes until wilted.
  6. Stir in cooked quinoa, sun-dried tomatoes, olives, salt, and pepper.
  7. Fill the softened pepper halves with the quinoa mixture.
  8. Top peppers with mozzarella.
  9. Bake for 15 minutes until cheese melts and edges brown slightly.
  10. Serve warm and garnish with fresh basil if desired.

Notes

Add chickpeas for more protein. Swap mozzarella for feta for a tangier flavor. Use roasted red peppers for extra sweetness. The filling can be made 2 days ahead and stored in the fridge. For dairy-free, use a plant-based cheese or skip the cheese entirely.