Intense Mediterranean Quinoa Stuffed Peppers

Intense Mediterranean Quinoa Stuffed Peppers


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Why haven’t you tried this intense Mediterranean quinoa stuffed peppers yet? They're filled with a handful of vegetables that are prepared to perfection.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 5 large bell peppers, sliced lengthwise
  • ¼ C. fresh dill, chopped
  • ¼ C. fresh parsley, chopped
  • 1 tsp. dried oregano
  • 6 oz. feta cheese
  • 4 galric cloves, minced
  • 1 yellow onion, diced
  • 2 C. lentils, cooked
  • ½ C. cooked quinoa
  • 8 C. spinach leaves
  • 1 can of fire-roasted tomatoes
  • Salt
  • Pepper
  • 2 T. olive oil
  • Juice from one lemon

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Preheat oven to 375 degrees. Lightly grease the bottom of a baking pan with olive oil. Place the halved peppers in the pan. In a skillet, sauté the garlic, onions, and spinach. Once the spinach is wilted, add in the drained diced tomatoes. Remove it from heat. Add the mixture into a large bowl. Add in the cooked lentils, quinoa, salt, herbs, sautéed vegetables, and pepper. Spoon the mixture into each pepper. Pop the peppers into the oven. Let them bake for 30 minutes. Serve and enjoy.

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