Harvest Stuffed Bell Peppers with Quinoa and Feta
As the warmth of late summer begins to yield to the crisp air of early autumn, this recipe captures the season's bounty in a comforting, vibrant dish. Sweet bell peppers, still plentiful and robust, are filled with a hearty blend of quinoa, tender zucchini, late-harvest cherry tomatoes, and fresh spinach, all brightened by fragrant herbs and salty feta. It's a wholesome meal that feels both fresh and deeply satisfying, perfect for a weekday dinner or a casual weekend gathering.
Ingredients
- 4 largeBell peppers, any color, halved lengthwise, seeds and membranes removed
- 2 tablespoonsOlive oil
- 1 smallYellow onion, finely diced
- 2Garlic cloves, minced
- 1 mediumZucchini, finely diced
- 1 cupCherry tomatoes, halved
- ½ cupDry quinoa, cooked according to package directions
- 3 cupsFresh spinach, packed, roughly chopped
- ½ cupVegetable broth
- 1 teaspoonDried oregano
- 2 tablespoonsFresh parsley, chopped, plus more for garnish
- ½ cupFeta cheese, crumbled, divided
- ½ teaspoonKosher salt, or to taste
- ¼ teaspoonBlack pepper, freshly ground, or to taste
Milk: Feta cheese
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
- “Good source of Calcium” — 21 CFR 101.54(c)
- “Excellent source of Iron” — 21 CFR 101.54(b)
- “Excellent source of Potassium” — 21 CFR 101.54(b)
Method
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- 2
Place the halved bell peppers cut-side up in the prepared baking dish. Drizzle lightly with a small amount of olive oil (about 1 tablespoon total), season with a pinch of salt and pepper, and roast for 15-20 minutes, or until slightly softened. Remove from oven and set aside.
- 3
While the peppers roast, if not already cooked, prepare the quinoa according to package directions. For 0.5 cup dry quinoa, combine with 1 cup water or broth in a small saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand 5 minutes, then fluff with a fork.
- 4
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the diced zucchini and halved cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and the tomatoes begin to soften. Add the chopped spinach and cook until it wilts, about 2-3 minutes.
- 6
Remove the skillet from the heat. Stir in the cooked quinoa, vegetable broth, dried oregano, and most of the chopped fresh parsley (reserve some for garnish). Gently fold in about two-thirds of the crumbled feta cheese. Season the mixture with salt and black pepper to taste.
- 7
Spoon the quinoa and vegetable filling evenly into each roasted bell pepper half. Sprinkle the remaining feta cheese over the top of the stuffed peppers.
- 8
Return the baking dish to the oven and bake for another 15-20 minutes, or until the filling is heated through and the cheese is lightly golden and bubbly.
- 9
Garnish with the reserved fresh parsley before serving.
Chef's notes
- Make Ahead: The quinoa filling can be prepared a day in advance and stored in the refrigerator. Stuff the peppers just before baking.
- Add Protein: For a heartier meal, brown 4 ounces (115g) of ground turkey or Italian sausage with the onion before adding the other vegetables to the filling.
- Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Grain Swap: Feel free to substitute the quinoa with cooked brown rice, farro, or couscous for a different texture.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.