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–+ servings

Gluten-Free Mediterranean Quinoa Stuffed Peppers

Claire Bennett
Feeling bored of your usual meals? These Mediterranean quinoa stuffed peppers will brighten your week! Packed with flavor, they’re as colorful as your Instagram feed. 🌶️
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Comfort Food Classics (Made Gluten-Free)
Servings 4 peppers

Ingredients
  

  • 4 large bell peppers, halved and seeded use any color
  • 1 cup quinoa, rinsed certified gluten-free
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved chopped diced can work too
  • 1 cup chickpeas, canned and drained
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ cup crumbled feta cheese optional, omit for dairy-free
  • ¼ cup fresh parsley, chopped for garnish
  • 2 tbsp extra virgin olive oil plus more for drizzling
  • ½ tsp salt or to taste
  • ¼ tsp black pepper or to taste

Instructions
 

  • Preheat your oven to 375°F (190°C). While that's heating, rinse your quinoa under cold water and then add to a medium saucepan with vegetable broth. Bring to a boil, then reduce to low, cover, and cook for 15 minutes until fluffy.
  • In a large bowl, combine the halved cherry tomatoes, drained chickpeas, oregano, cumin, feta, parsley, olive oil, salt, and pepper. Mix everything together until well combined; this is your stuffing mixture.
  • Once your quinoa is cooked, fluff it with a fork and add it to the bowl with the stuffing mixture. Stir until evenly mixed; it should be a wonderfully fragrant and vibrant filling.
  • Stuff each pepper half generously with the quinoa mixture. Place stuffed peppers upright in a baking dish and drizzle with a little more olive oil on top.
  • Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the peppers are tender and slightly charred at the edges.
  • Remove from the oven, let them cool for a few minutes, and serve warm, garnished with fresh parsley. Enjoy your colorful Mediterranean feast!

Notes

Substitutions & Variations:
  • Dairy-Free: Substitute feta cheese with crumbled tofu and a splash of lemon juice for tang.
  • Lower Sugar: Skip adding sugar to the tomatoes; they’re sweet enough naturally!
  • Add Olives: Mix in ½ cup chopped Kalamata olives for a briny kick.
Claire's Gluten-Free Baking Notes:
For this dish, I recommend using certified gluten-free quinoa to avoid any cross-contamination. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual peppers for up to 3 months — just defrost and reheat before serving. Use high-quality extra virgin olive oil for dressing, it makes a world of difference!
Tips:
Cut the peppers carefully to avoid making holes — we’re stuffing them, not creating a lava flow. Watch your quinoa; overcooking it can lead to mushy filling. If they don't sit up straight, a thin slice off the bottom can help them stand tall!
Keyword gluten-free dinner, Mediterranean flavors, quinoa, stuffed peppers, vegetarian
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