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Mediterranean Vegetarian Stuffed Bell Peppers

Mediterranean Vegetarian Stuffed Bell Peppers

Mediterranean flavors shine in these easy, vegetarian stuffed bell peppers. The filling is protein-packed with quinoa, chickpeas, red onion, tomatoes, parsley, lemon, feta and seasonings. They come together so quickly and are absolutely delicious!
5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 servings


  • 4 large bell peppers
  • 1 cup quinoa (uncooked)
  • 1/2 red onion, diced
  • 1 can chickpeas (garbanzo beans)
  • 1/2 cup parsley, chopped
  • 1 cup baby tomatoes, diced
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/2 large lemon
  • 6 oz. crumbled feta
  • 1/2 tsp salt
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper

For the Yogurt Dill Sauce:

  • 1 cup plain Greek yogurt
  • 2 tsp dried dill
  • 1/2 lemon
  • pinch of salt & pepper
  • olive oil to thin


  • Rinse and cook the quinoa according to directions.
  • Preheat the oven to 400.
  • Slice the bell peppers in half and discard the inside seeds.
  • In a large bowl, combine: cooked quinoa, chopped red onion, rinsed chickpeas, chopped parsley, diced tomatoes, sun-dried tomatoes, lemon juice, feta cheese, salt, pepper and oregano.
  • Place the bell peppers in a baking dish and, using a spoon, stuff them with the filling.
  • Bake at 400 for 20-25 minutes.
  • In a small bowl, whisk together the ingredients for the Yogurt Dill Sauce and serve with the peppers.