Stuffed Red Bell Peppers with Feta
These stuffed peppers are filled with a flavorful mixture of grains, herbs, vegetables, and tangy feta cheese, then baked until tender and slightly golden. They’re healthy, satisfying, and perfect as a main dish or hearty side.
Prep time: 15–20 minutes
Cook time: 35–40 minutes
Total time: 50–60 minutes
Serves: 3–4
Ingredients
For the peppers:
4 large red bell peppers, halved and seeds removed
1 tbsp olive oil
Salt and pepper, to taste
For the filling:
1 cup cooked quinoa, rice, or couscous
½ cup cherry tomatoes, chopped
½ cup cucumber, diced
¼ cup red onion, finely chopped
½ cup crumbled feta cheese
2 tbsp fresh parsley or dill, chopped
1 tsp dried oregano
½ tsp garlic powder
1 tbsp olive oil
Salt and black pepper, to taste
Optional add-ins:
½ cup chickpeas or cooked ground chicken
¼ cup olives, sliced
A squeeze of lemon juice
Instructions
Preheat oven:
Preheat to 375°F (190°C). Lightly grease a baking dish.
Prepare peppers:
Brush pepper halves with olive oil and season lightly with salt and pepper.
Place them cut-side up in the baking dish.
Make filling:
In a bowl, combine cooked quinoa (or rice), tomatoes, cucumber, red onion, feta, herbs, oregano, garlic powder, olive oil, salt, and pepper.
Mix well. Add optional ingredients if desired.
Stuff peppers:
Spoon the filling evenly into each pepper half, pressing gently to pack.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes until peppers are tender and slightly browned.
Serve:
Garnish with extra herbs and a squeeze of lemon juice. Serve warm.
Notes & Tips
Make it protein-packed: Add ground chicken, turkey, or chickpeas.
Grain-free option: Skip grains and use extra veggies or protein.
Extra flavor: Add sun-dried tomatoes or a drizzle of balsamic glaze.
Meal prep: Store leftovers in the fridge for up to 3 days.
Cheese swap: Try goat cheese or mozzarella for a different flavor.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! Assemble ahead and bake when ready, or reheat leftovers.
Q: Can I freeze stuffed peppers?
A: Yes—freeze after baking. Reheat in the oven until warmed through.
Q: Can I use other peppers?
A: Absolutely—yellow or orange peppers work just as well.
Q: Can I make it vegan?
A: Yes, simply omit feta or use a plant-based alternative.
Nutritional Information
Calories: 250–300 kcal
Protein: 8–12 g
Carbohydrates: 20–25 g
Fiber: 4–5 g
Fat: 14–16 g
Sugar: 6–8 g
Sodium: 350–450 mg