Mediterranean Quinoa Stuffed Peppers

Name: Mediterranean Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 5 large bell peppers (or 6 medium), halved lengthwise and seeded; 2 tablespoons olive oil, divided; 1 yellow onion, diced; 4 garlic cloves, minced; 8 cups fresh spinach leaves; 1 (14.5 ounce) can fire-roasted diced tomatoes, drained; 2 cups cooked lentils; 1 1/2 cups cooked quinoa; 6 ounces feta cheese, crumbled; 1/4 cup fresh dill, finely chopped; 1/4 cup fresh parsley, finely chopped; 1 teaspoon dried oregano; 1 whole Juice of 1 lemon; Salt and black pepper to taste

Recipe GLPR9452175d28b1c7

Mediterranean

Main Course

60 min

360 cal

Servings: 6

Oven

Stovetop

SNAP eligible

Vibrant bell peppers filled with a hearty blend of quinoa, lentils, spinach, and fire-roasted tomatoes, seasoned with fresh dill, parsley, and feta cheese. This Mediterranean-inspired dish is both nourishing and elegant, perfect as a vegetarian main course or appetizer.

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Ingredients

5 large bell peppers (or 6 medium), halved lengthwise and seeded

2 tablespoons olive oil, divided

1 yellow onion, diced

4 garlic cloves, minced

8 cups fresh spinach leaves

1 (14.5 ounce) can fire-roasted diced tomatoes, drained

2 cups cooked lentils

1 1/2 cups cooked quinoa

6 ounces feta cheese, crumbled

1/4 cup fresh dill, finely chopped

1/4 cup fresh parsley, finely chopped

1 teaspoon dried oregano

1 whole Juice of 1 lemon

Salt and black pepper to taste

Directions

Preheat your oven to 375°F. Lightly coat the bottom of a large baking dish (9x13 inches or larger) with 1 tablespoon of olive oil. Arrange the halved bell peppers cut-side up in the prepared dish, and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, then sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent.
Add the fresh spinach to the skillet. Cover with a lid and cook for 2-3 minutes, stirring every minute or so, until the spinach is completely wilted. If needed, do this in batches to accommodate all the spinach.
Drain the fire-roasted tomatoes and add them to the skillet with the spinach mixture. Stir well to combine, then remove from heat and set aside.
In a large mixing bowl, combine the cooked lentils, cooked quinoa, fresh dill, fresh parsley, dried oregano, and lemon juice. Add the cooled spinach and tomato mixture to the bowl, then gently fold in the crumbled feta cheese. Season with salt and black pepper to taste, and adjust any seasonings as needed.
Spoon the quinoa and lentil filling evenly into each prepared pepper half, filling them generously. Cover the baking dish tightly with aluminum foil.
Bake in the preheated 375°F oven for 30 minutes, covered with foil. The peppers should be tender when pierced with a fork.
Remove from the oven and allow the stuffed peppers to cool for 5-10 minutes before serving. Serve warm and enjoy.

Comments

Grocery List Plus Editorial Staff4.5

This hits Charlotte's grocery chains cleanly: all ingredients are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart, with no special stops required. At roughly $1.50 to $1.80 per serving, the cost is driven by feta cheese and quinoa, both reasonable at ALDI or on sale, and the dish scales down well for smaller households. The 60-minute time is honest—about 10 minutes prep, 40 minutes baking—but the real win is reheating: these peppers are even better the next day, and freeze respectably for a month. Fair warning: the dish is vegetarian-forward and assumes you like the soft, sweet pepper-and-grain combination; it's not fussy, but it does need assembly attention, so batch-cooking pays off more than a single weeknight.