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baking tray of quinoa spinach stuffed bell peppers

Quinoa Spinach Stuffed Peppers

These quinoa spinach stuffed peppers are baked until tender and filled with a hearty mix of fluffy quinoa, spinach, and feta. It’s a wholesome, colorful, and flavorful dish that makes a perfect light dinner or healthy vegetarian meal any day of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean-inspired, Vegetarian
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 4 large bell peppers red, yellow, or orange
  • 1 cup cooked quinoa
  • 2 cups frozen spinach thawed and drained
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • ½ cup grated mozzarella optional, for topping
Optional Add-ins:
  • Chopped cherry tomatoes
  • A handful of olives
  • Crushed red chili flakes for spice

Method
 

Prep the Peppers:
  1. Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and remove seeds. Drizzle lightly with olive oil and bake for 10–12 minutes to soften.
Cook the Quinoa:
  1. Rinse ½ cup uncooked quinoa, then cook with 1 cup water or broth. Once fluffy, set aside.
Make the Filling:
  1. Heat olive oil in a skillet. Sauté the chopped onion until translucent, then add garlic. Stir in spinach, oregano, paprika, salt, and pepper. Add the cooked quinoa and mix well.
Add Cheese:
  1. Let the mixture cool slightly, then fold in the feta cheese. This keeps it creamy and flavorful.
Stuff the Peppers:
  1. Spoon the quinoa mixture into each pepper until full but not packed tightly. Place them upright in a baking dish.
Bake:
  1. Sprinkle mozzarella on top (optional) and bake for 20–25 minutes, until the tops are lightly golden and the peppers are tender.
Serve:
  1. Cool for a few minutes before serving. Enjoy warm, with a side salad or crusty bread.

Notes

  • You can prep these ahead and bake later.
  • To make it vegan, use dairy-free cheese or skip it completely.
  • Fresh spinach works too—just sauté it until wilted.
  • These taste even better the next day after the flavors settle.