Cuisine: Mediterranean / Greek-Inspired
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Servings: 4–6
🫒 Ingredients
For the Peppers:
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6 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
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1 tablespoon olive oil (for brushing)
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Salt and pepper to taste
For the Filling:
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1 cup quinoa, rinsed
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2 cups vegetable broth or water
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1 tablespoon olive oil
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1 small red onion, finely diced
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2 garlic cloves, minced
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1 small zucchini, diced
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1 cup cherry tomatoes, halved
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1 can (15 oz) chickpeas, rinsed and drained
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½ cup Kalamata olives, sliced
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¾ cup crumbled feta cheese
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2 tablespoons tomato paste
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1 teaspoon dried oregano
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½ teaspoon ground cumin
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½ teaspoon smoked paprika
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Salt and pepper, to taste
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh basil, chopped
Optional Topping:
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Extra feta cheese or mozzarella for melting
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Drizzle of olive oil
🔥 Instructions
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Prepare the Peppers
Preheat your oven to 400°F (200°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Lightly brush the insides with olive oil and sprinkle with salt and pepper.
Place them upright in a baking dish or casserole pan. -
Cook the Quinoa
In a medium saucepan, bring 2 cups of broth or water to a boil.
Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
Fluff with a fork and set aside to cool slightly. -
Make the Filling
Heat olive oil in a skillet over medium heat.
Add red onion and sauté for 2–3 minutes until translucent.
Add garlic and cook another 30 seconds until fragrant.
Stir in zucchini, cherry tomatoes, and chickpeas. Cook for 5–6 minutes until softened.
Mix in tomato paste, oregano, cumin, and smoked paprika. Stir well so everything is coated with the spices. -
Combine with Quinoa
In a large bowl, mix cooked quinoa with the vegetable mixture.
Add olives, feta, parsley, and basil. Season with salt and pepper to taste.
Toss everything together until well combined — it should be vibrant, herby, and aromatic. -
Stuff the Peppers
Spoon the mixture evenly into each prepared bell pepper, pressing down lightly to fill completely.
Top with extra feta or mozzarella if you’d like a melty, golden finish. -
Bake
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake uncovered for another 10 minutes, allowing the tops to brown slightly. -
Serve
Drizzle with olive oil and garnish with fresh herbs or a squeeze of lemon juice. Serve warm or at room temperature.
🍋 Serving Suggestions
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Serve with Greek salad or tzatziki sauce for a balanced meal.
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For a heartier plate, pair with roasted potatoes or flatbread.
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Make it vegan by omitting feta or replacing it with a dairy-free alternative.
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Great for meal prep — reheats beautifully in the oven or microwave.
💡 Tips & Variations
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For extra protein: Add shredded chicken or lentils.
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Spice it up: Add a pinch of crushed red pepper flakes or harissa paste.
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For smoky flavor: Grill the peppers for 3–4 minutes before stuffing them.
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Storage: Keeps up to 4 days in the fridge. Freeze individually for easy lunches.
🌍 Mediterranean Story
Stuffed vegetables — known as “Gemista” in Greece and “Dolma” across the Middle East — are one of the Mediterranean’s most beloved comfort foods.
Each country has its twist: rice in Turkey, minced meat in Lebanon, or herbs and pine nuts in Greece. This version, filled with quinoa, chickpeas, and feta, represents a modern, wholesome take that has become popular in American kitchens.
The dish is more than just beautiful — it’s deeply nourishing.
The peppers bring natural sweetness, the quinoa adds texture, and the feta gives a creamy tang that balances it all. The scent of oregano, basil, and roasted vegetables evokes the warm coastal kitchens of Santorini and Sicily, where simple ingredients create magic.
Every bite is a reminder of the Mediterranean ethos: fresh, healthy, and full of life. 🌿
