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5 from 11 votes

Quinoa Stuffed Peppers

These Quinoa Stuffed Peppers are my take on a Greek Salad in a pepper. A perfect vegetarian meal for a hot summer day. Quinoa Stuffed Peppers are so easy, delicious and satisfying you won't even notice they are meatless. Omit the cheese and turn this into an impressive vegan meal.
Prep Time20 mins
Cook Time40 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: peppers, quinoa, vegetarian
Servings: 6 people
Author: Andrea


stuffed Peppers

  • 1/2 cup quinoa, uncooked
  • olive oil for coating peppers and frying vegetables
  • 4 large bell peppers, any colours
  • 1 cup chopped red onion
  • 2 large cloves garlic, minced
  • 1 medium zucchini, cut into small cubes
  • 1 cup chopped tomato
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/4 cup each fresh basil and parsley, chopped
  • 10 balls mini bocconcini cheese, cut in half
  • salt and pepper to taste
  • 100 g feta cheese
  • 1/2 lemon

Simple Tzatziki Sauce

  • 1 3" piece cucumber
  • 1 cup plain yogurt
  • 1 tbsp chopped. fresh dill
  • 1/4 lemon, juiced
  • 1 sm. clove garlic, minced
  • salt and pepper to taste


stuffed peppers

  • Rinse quinoa in a sieve under cold water for at least 2 minutes. Bring a pot of water to a boil. Add salt and cook quinoa for 12-15 minutes. Strain and rinse under cold water. Leave it in the strainer and set aside.
  • Turn BBQ on to high heat. Or if using the oven, preheat to 450 degrees F.
  • Cut peppers in half lengthwise and remove the seeds and core. Leave the tops on. In a large bowl toss with olive oil, salt and pepper.
  • Place peppers on the grill cut side down. Cook for 8-10 minutes on that side or until the edges are charred. Turn and cook for an additional 4-5 minutes. They are done when just starting to soften, but not limp. Cooking time will vary depending on your BBQ. Remove from grill to a tray and let cool. Alternatively roast, cut side down, on a lined baking tray, in a preheated oven for 8-10 minutes or until just beginning to soften.
  • In a large saute pan, heat 1 tbsp olive oil over medium-high heat. Add red onion and cook for 2-3 minutes. Add garlic and zucchini. Cook, stirring for 2-3 minutes more. Remove from heat and add cooked quinoa, tomatoes, olives, fresh herbs, and bocconcini cheese. Mix together. Season with salt and pepper to taste.
  • Preheat or reduce oven to 350°F.
  • In an oiled baking dish, place the peppers together snugly but with enough room to add filling. Fill each pepper generously. At this point peppers can be covered and refrigerated overnight if making ahead.
  • In preheated oven bake for 15 minutes or until filling is warmed through. Remove from oven, squeeze with lemon juice and sprinkle with crumbled feta cheese. These can be served warm or at room temperature.

simple tzatziki sauce

  • Grate the cucumber and place in a sieve over a bowl. Sprinkle with salt. Let stand for a minimum of 15 minutes and up to an hour. Squeeze out any excess water.
  • In a medium bowl combine the drained cucumber with yogurt, dill, garlic, lemon juice, salt and pepper to taste. Stir together. This sauce keeps in the fridge for one week.


  1. Filling can be made ahead and stored, covered, in the fridge for up to 24 hours.
  2. Peppers can be made in advance. After you finish stuffing, cover and refrigerate for up to 24 hours. Proceed to baking instructions.
  3. Tzatziki sauce keeps for one week in the fridge.