Go Back
- 4 large bell peppers (your choice of color) - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup feta cheese, crumbled - 1/2 cup Kalamata olives, pitted and chopped - 1/2 cup red onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) Fresh ingredients make a big difference. I always choose ripe tomatoes and fresh herbs. They enhance the taste and add brightness. For cheese, high-quality feta brings a creamy, tangy flavor that pairs well with the other ingredients. If you have dietary restrictions, you can make swaps. Use brown rice instead of quinoa for a different grain. If you want a vegan option, skip the feta and use nutritional yeast. You can also use mixed vegetables or beans for added protein. Explore your local market for the best produce. Fresh ingredients lead to better meals. For a twist, try adding spices like cumin or coriander. Each change can create a new taste experience. Check out the Full Recipe for more details on crafting these delicious stuffed peppers. First, preheat your oven to 375°F (190°C). This step helps the peppers cook evenly. Next, take the bell peppers and cut off the tops carefully. Make sure to save the lids! Remove the seeds and membranes inside. Stand each pepper upright in a baking dish. This keeps them stable for stuffing. Rinse 1 cup of quinoa under cold water. This removes the bitter coating. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil over medium-high heat. Once boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes. Watch for the quinoa to become fluffy and tender. In a large bowl, mix the cooked quinoa with cherry tomatoes, feta cheese, olives, red onion, and garlic. Add dried oregano and smoked paprika for flavor. Drizzle in 2 tablespoons of olive oil and season with salt and pepper. Stir well to combine all the ingredients. Make sure the flavors blend nicely. Now it’s time to stuff the peppers! Fill each pepper with the quinoa mixture. Press down gently to pack the filling. Drizzle a little olive oil on top for extra taste. Cover the baking dish with aluminum foil to keep moisture in. Bake the peppers in your preheated oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for tender peppers and slightly charred tops. For the full recipe, check out the detailed instructions above. To make the best stuffed peppers, pay attention to a few key tips. First, you want even cooking. Place the peppers upright and avoid crowding the baking dish. This helps them cook evenly. Second, to avoid soggy peppers, don't overcook them. Bake them just until tender. Lastly, using a shallow baking dish helps the heat circulate. This makes cooking faster and more even. Want to elevate your stuffed peppers? Adding spices can make a big difference. Try cumin, or fresh herbs like basil or dill for a twist. After baking, top your peppers with fresh feta or a drizzle of olive oil for a tasty finish. If you want a side, serve them with a light salad or warm pita bread. These pair well with the flavors of the stuffed peppers. For the full recipe, check out the Mediterranean Oasis Stuffed Peppers section. Enjoy creating your culinary masterpiece! {{image_4}} You can switch up the protein in your Greek stuffed peppers. Instead of quinoa, use ground meat like beef or turkey. For a plant-based option, try black beans or lentils. They both add a nice texture and protein. You can also change the grain. Instead of quinoa, use rice or couscous. Both give a different flavor and feel. If you need a vegan or gluten-free option, simply leave out the cheese and use gluten-free grains. Greek stuffed peppers can have many twists. Some use rice with spices like cinnamon and allspice for a unique flavor. You may also find variations in Mediterranean countries. For example, in Italy, you might see stuffed peppers filled with risotto. There are endless ways to be creative with your fillings. Consider adding nuts or dried fruits for a sweet touch. You can mix in different vegetables, too. The only limit is your imagination! To keep your stuffed peppers fresh, store them in the fridge. Place them in an airtight container to prevent moisture loss. They stay good for about 3 to 5 days. If you want to keep them longer, freezing is a great option. Wrap each pepper in plastic wrap, then put them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to enjoy your leftovers, the oven works best for reheating. Preheat it to 350°F (175°C). Place the stuffed peppers in a baking dish and cover them with foil. This keeps them moist while heating. Bake for about 20 minutes or until they are hot throughout. To keep the flavors vibrant, add a drizzle of olive oil before reheating. Avoid the microwave if possible. It can make the peppers soggy and change their texture. Using these methods ensures your Greek stuffed peppers taste just as good as when you first made them. How do I know when stuffed peppers are done? Stuffed peppers are done when they are soft. You can poke them with a fork. The filling should be hot, and the tops may have a nice golden color. Can I make stuffed peppers ahead of time? Yes, you can make the filling and stuff the peppers in advance. Just keep them in the fridge. Bake them when you’re ready to eat. What are the best peppers to use for stuffing? Large bell peppers work best. They hold the filling well and cook evenly. You can choose any color: red, yellow, green, or orange. Can I freeze stuffed peppers before or after baking? You can freeze them both ways. For best results, freeze them before baking. Wrap them tightly in plastic wrap and foil. How do I adjust the recipe for larger servings? To serve more people, simply double the ingredients. Use more peppers and cook them all together. Just make sure your baking dish is big enough. What variations can I try for a different taste? Try adding different ingredients, like ground meat or beans. You can switch quinoa for rice or couscous. Add spices for a unique twist. You can find the full recipe [here](#). Greek stuffed peppers are a delicious and flexible dish. We covered the best ingredients and cooking steps to make them right. I shared tips to ensure even cooking and enhance flavors, as well as variations for different diets. Remember, experimenting with ingredients can lead to tasty surprises. When stored properly, leftovers can last and still taste great. Enjoy cooking and personalizing this meal for your taste buds. With each bite, you celebrate the vibrant flavors of Greek cuisine. Make it your own and share the joy with others!

Greek Stuffed Peppers

Discover the vibrant flavors of our Mediterranean Oasis Stuffed Peppers! These delightful bell peppers are filled with a flavorful quinoa mix, cherry tomatoes, feta cheese, and Kalamata olives, making them a wholesome meal. Perfect for any occasion, they’re easy to prepare and sure to impress. Click through for the full recipe and bring a fresh Mediterranean touch to your dinner table!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (your choice of color)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cup feta cheese, crumbled

1/2 cup Kalamata olives, pitted and chopped

1/2 cup red onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that the cooking environment is ideal for roasting your stuffed peppers.

    Prepare the Peppers: Carefully cut the tops off the bell peppers, ensuring you create a nice lid. Remove the seeds and membranes, then place the peppers upright in a baking dish. This prepares them for filling.

      Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and fluffy.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa with cherry tomatoes, crumbled feta cheese, chopped Kalamata olives, finely chopped red onion, minced garlic, dried oregano, smoked paprika, olive oil, and season generously with salt and pepper. Mix everything thoroughly until well incorporated.

          Stuff the Peppers: Evenly distribute the quinoa mixture into each hollowed bell pepper, pressing down gently to pack the filling. Ensure each pepper is filled to the top.

            Prepare for Baking: Drizzle a touch of olive oil over the tops of the stuffed peppers for added flavor. Cover the baking dish tightly with aluminum foil to retain moisture while baking.

              Bake: Place the covered dish in the preheated oven and bake for 25 minutes. After this, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly charred for a delicious roasted flavor.

                Finish and Serve: Once baked, remove from the oven and let the peppers cool for a few minutes. Just before serving, garnish each stuffed pepper with a sprinkle of fresh chopped parsley for a burst of color and flavor.

                  Prep Time, Total Time, Servings: 20 mins | 55 mins | 4 servings