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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! Or throw leftovers into these Mediterranean Grain Bowls.
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.
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!
Vanessa says
I love stuffed peppers! What a wonderful idea to take them into a Mediterranean direction. That red pepper sauce also looks absolutely delicious!
Jenn S. says
Thank you, Vanessa! The sauce would be great on just about everything! 🙂
Linda @ Veganosity says
Bring on the color! I’m drooling over your pictures Jenn. Those peppers look divine. And that sauce! Oh my, just give me the entire pan please.
Jenn S. says
Thank you, Linda! It’s certainly not feeling like spring anymore. 🙁 At least these beautiful peppers can cheer us up!
Uma Srinivas says
I cooked once stuffed pepper, that time it was huge hit in my family. so this time i will try this recipe. Looks delicious Jenn.
Jenn S. says
Thank you, Uma! I hope you all enjoy it!
dixya @ food, pleasure, and health says
do i spy artichoke among all other deliciousness things?…i can’t wait to give this a try.
Jenn S. says
Oh yes! I’ve been on an artichoke kick lately! Thanks, Dixya!
Natalie Freed says
I love a stuffed anything! These look lovely. Especially the red pepper sauce on the top. I definitely love that the sauce is good for other stuff. I can already think of a few things it would be good on! Its a double plus that your kids and husband tested it. I have 2 little taste testers at home too…they are tough critics!
Jenn S. says
I figure if the kids like it, it’s a winner! 🙂 Thanks, Natalie!
Natalie | Feasting on Fruit says
These are so healthy and filled with good stuff, like a little self-contained perfect meal! Heck just the sauce alone has a good serving of veggies and protein! These are beautiful Jenn, great party/potluck food too 🙂
Jenn S. says
I never thought of that, but they would be perfect to take to a potluck! Great idea, Natalie! Thanks!
Alisa @ Go Dairy Free says
I seriously cannot believe it’s spring already! It certainly doesn’t feel like it where I’m at (snow this week!), but these peppers look like a dish to start enjoying now anyway.
Jenn S. says
We are supposed to get snow this week too….and next week. But I don’t think it will be much…just some flurries. I’m hoping anyway. My dad said you guys had some awesome spring skiing weather a couple weeks ago, but then it got cold and windy again. The weather just can’t make up it’s mind this time of year!
Aimee / Wallflower Kitchen says
This is my kind of meal. LOVE Mediterranean flavours! Delicious.
Jenn S. says
Thanks, Aimee!! So fresh and flavorful! They know what they are doing over there! 🙂
Mel @ avirtualvegan.com says
I adore stuffed peppers and your filling sounds delicious. That sauce looks great too. I love that they are great the next day too. That makes lunch so easy!
Jenn S. says
I always make more dinner than I know we will eat because I LOVE leftovers for lunch the next day! Why make it harder than it has to be, right?! Thanks, Mel!
pragati says
Red pepper all the way! 🙂 And love the sauce..the cucumber’s going to add a freshness to it that is so Springy. Totally yum!
Jenn S. says
Yes, thanks! I didn’t want to water down the sauce…the cucumber gives it the liquid it needs, but also adds great freshness and flavor! Thanks, Pragati!
Strength and Sunshine says
These are STUFFED! Literally read my mind though! I was just thinking about stuffed peppers over the weekend! Looks like I’ll have to make some!
Jenn S. says
Great minds think alike!! Stuffed peppers are not just for winter!
Hedi Hearts says
Oh get in my bellyyyyy Jenny! This looks amazing. I just love carbs so much, quinoa, chickpeas and all covered with red pepper sauce sounds like heaven!!
Jenn S. says
Thank you, Hedi!! Who doesn’t love a delicious creamy filling, right?
Becky says
Oh, these look great! I love how creamy the red pepper sauce looks!
Jenn S. says
Thanks, Becky!!