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Fresh and bright with the flavors of the mediterranean, these stuffed peppers are a lightened up, filling dinner that’s perfect for spring.
It’s officially spring! Time to put away our winter boots and say goodbye to the dark drab days of winter. I’m loving all of the sunshine we’ve been having lately and I’m drawn to all the colorful beauty that emerges this time of year.
I couldn’t resist using different colored bell peppers in this dish. They just look so vibrant! And even though the stuffing mixture for these Mediterranean Stuffed Peppers is certainly filling thanks to the quinoa and chickpeas, it’s really quite light and fresh.
It’s the perfect dish for an easy spring meal.
The filling is creamy from the tahini, fresh from the tomatoes and parsley, tangy form the artichokes and roasted red pepper, crunchy from the diced bell pepper, “meaty” from the chickpeas and chewy from the quinoa. This dish has it all!
And just like my Mediterranean Pasta, which has many of the same flavors going on, my kids and hubby declared this Mediterranean Stuffed Peppers recipe a winner!
You could serve these Mediterranean Stuffed Peppers all on their own, or pair it with a salad, bowl of soup, or maybe just some crusty bread.
They are just as good reheated the next day, so make extra and you don’t have to think about lunch.
If you happen to have some filling leftover that didn’t fit into your peppers (though mine was a perfect fit), it would be great stuffed in a pita with some greens and cucumber slices…no need to even heat it up!
You might want to also double up on the dressing to use for salads later in the week or to drizzle over roasted vegetables or buddha bowls or maybe even as a dip for raw veggies or crackers. It’s extremely versatile.
So, grab a fork and dig in to the fresh flavors of the Mediterranean with these easy Stuffed Peppers!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Mediterranean Stuffed Peppers
Ingredients
Stuffed Peppers
- 4 bell peppers sliced in half, seeds and ribs removed
- ½ bell pepper diced (not the ones above for slicing in half…an additional one) (any color)
- 1 roasted red bell pepper diced (I used one from a jar, but you could roast your own if you wish)
- ¾ cup artichoke hearts chopped
- 1 cup cooked chickpeas
- 2 cups cooked quinoa
- 1 cup grape tomatoes halved (or cherry tomatoes, quartered)
- ¼ cup fresh parsley chopped
- 2 garlic cloves diced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ cup tahini
- juice of 1 lemon
Red Pepper Sauce
- 1 roasted red pepper
- ½ cup cooked chickpeas
- 2 tablespoon tahini
- juice of 1 lemon
- 1 garlic clove
- ½ cup chopped cucumber
- ½ teaspoon cumin
Instructions
For the stuffed peppers:
- Preheat the oven 350° F.
- Arrange your halved bell peppers in one layer in the bottom of a 9 x 11 casserole dish, cut side up and set aside.
- In a medium mixing bowl, combine the diced bell pepper, roasted red pepper, artichokes, chickpeas, quinoa, grape tomatoes, parsley, diced garlic, 1 teaspoon cumin, oregano, juice of 1 lemon and ¼ cup tahini and mix well.
- Spoon the mixture into the peppers in your casserole dish. Fill them up to the top.
- Drizzle about half of the Red Pepper Sauce (directions below) onto the stuffed peppers.
- Bake for 20 to 25 minutes until heated through.
- Drizzle with the remaining Red Pepper Sauce before serving.
For the Red Pepper Sauce:
- Place all ingredients into a blender and puree until smooth. You can thin with a bit of water if desired.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jillian says
Is there another bean you could recommend besides chickpeas? This sounds amazing, but my husband can’t stand chickpeas. Thanks!
Jenn Sebestyen says
You can try cannellini beans or any other white bean.
Abigail Raines says
These stuffed peppers are loaded with deliciousness!
Jenn S. says
Thank you, Abigail! I hope you get a chance to try them!
Corina says
What a beautiful light stuffed pepper dish and I love the combination of flavours in the sauce!
Jenn S. says
Thank you so much, Corina!
Sonal says
What a refreshing recipe, perfect to kickstart spring and summer!❤️
Jenn S. says
Thank you, Sonal! I hope you love it!
Sina @ Vegan Heaven says
These look amazing, Jenn! I love that you used quinoa and artichokes for the filling. I haven’t had stuffed peppers in quite a while and I think I’ll give these a try soon. 🙂
Jenn S. says
Thank you, Sina! Let me know how they turn out!!
choclette says
Bell peppers are one of the wonders of the culinary world. They are just so vibrant as well as tasting fab. Your filling and sauce sound wonderful. Love it that we both made tahini sauce for our latest posts, but very different ones.
Jenn S. says
Great minds think alike, Choclette!! 🙂 I LOVE tahini!
Chris @thinlyspread says
These definitely sing spring! My Vegan boy is home from Uni very soon and I know he’ll love these, he adores peppers and quinoa is his new favourite thing 🙂
Jenn S. says
Perfect!! I hope you all love these! Thanks, Chris!
Sophia @veggies dont bite says
My mom made a Greek stuffed pepper and tomato dish all the time when I was little. But then one day I got the stomach flu and they came right up. Have had a hard time eating them ever since but after I stopped eating meat and we started making the veggie version I love them again! This version looks delicious!
Jenn S. says
LOL! Ah, the things we remember from childhood! Glad the veggie versions are sitting well with you! 🙂 Thanks, Sophia!
Hauke Fox says
Yess, stuffed peppers are a popular dish over here as well! Your sauce sounds really really good too, Jennifer! 🙂
Cool recipe, and reminds me to make them more often again!
Jenn S. says
Thank you, Hauke!
Lucie @WIN-WIN FOOD says
They are so pretty and colorful! And the quinoa filling sounds and looks divine Jenn <3 Perfect spring dish indeed
Jenn S. says
Thanks, Lucie!