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6 quinoa stuffed bell peppers in a large baking dish, next to lime wedges and bunch of cilantro

Quinoa Stuffed Bell Peppers

Course: Vegetarian
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
This vegetarian quinoa stuffed bell peppers recipe is perfect for a weeknight meal. Ridiculously easy to make, gluten-free and packed with awesome Mediterranean flavors!
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  • 200 g mixed quinoa
  • 450 ml water
  • 4 bell peppers red, yellow, green, orange
  • 200 g feta cheese crumbled ( or use parmesan, cheddar, mozzarella or goat cheese)
  • 2 salad tomatoes seeded and finely cubed
  • handful of fresh cilantro finely chopped
  • 3 spring onions finely chopped
  • juice & zest of 1 lime
  • 1 tbsp extra-virgin olive oil
  • sea salt & black pepper



  • Preheat the oven to 200°C/180°C fan/gas 6.
  • In a pot of cold water, add in the quinoa and bring to a boil.
  • Reduce the heat and simmer for about 15 mins, until quinoa has absorbed the water and is cooked through. Drain and transfer into a large bowl.
  • Use a small knife to cut the top out of the bell peppers, then scoop out the seeds and arrange on a baking dish.
  • Mix the quinoa with chopped tomatoes, ¾ of the cheese, cilantro, spring onion and lime zest & juice. Season with salt and pepper to taste and a glug of olive oil.
  • Fill each pepper wit the quinoa mix all the way to the top.
  • Sprinkle the top with remaining cheese and bake for about 15-20 mins, or until peppers are tender and cooked trough.
  • Remove from the oven and serve straight away.