Feta and Quinoa Stuffed Bell Peppers

We love our gluten free grain – Quinoa, it was easy for us to love it with its crunchy texture and nutty flavor. It has found its place in our kitchen in a variety of dishes as a replacement for cows-cous, rice and cracked wheat. The kids even eat it along with their dhal (lentil) as a substitute for rice. The kids love carving the peppers is a process and I always set a few extra aside for them to get creative.

Prep Time: 10 Mins

Cooking Time: 30 mins
Recipe Level: Easy
Spice Level: Medium

Serves: 8 People
Shelf Life: Can be stored in an airtight container in the refrigerator for up to 4 days
Serving Suggestion: With marinara sauce on the side


  • 6×12-inch baking dish
  • Cutting board
  • Knife
  • Large saucepan
  • Wooden spoon or spatula


  • 6 medium red, yellow, or orange bell peppers
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt, plus more for seasoning
  • 1 1/2 cups pre cooked quinoa
  • 1 small diced tomato (can omit also)
  • 1/2 cup red kidney beans
  • 1/2 cup shredded jalapeño cheddar cheese
  • 100 grams Feta cheese (drained well) 
  • Thinly sliced avocado, for garnish (optional)


  1. Heat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, prepare the peppers and filling.
  2. Prepare the peppers: Use a small knife to cut a wide circle around each bell pepper stem (like when carving a jack-o’-lantern) to remove the tops. Season the inside of each pepper generously with salt and pepper. Place the peppers into 9×13-inch baking dish, wedging them together as needed to fit in one layer; set aside.
    Cut the stems from the tops and discard. Dice the tops and set aside for the filling.
  3. Cook the filling: Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally until softened, for a few minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the diced pepper tops, and 1 teaspoon salt and cook on medium-high heat. Add the chopped tomato and red kidney beans, cook for another minute. Remove from the heat and stir in the pre cooked quinoa. Taste and season with salt and pepper as needed. When it is cool, add little pieces of feta cheese. Mix it together without mushing the feta.
  4. Stuff the peppers. Evenly divide the mixture among the peppers. Sprinkle the cheese over the peppers.
  5. Bake to melt the cheese. Bake until the peppers are softened but not mushy and the filling is heated through, about 15 mins. Dress with avocado slices, if desired before serving.


  • Make ahead: The peppers can be stuffed and refrigerated up to 1 day ahead. Add 10 minutes baking time.

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