Spinach Feta Quinoa Stuffed Peppers
Bell peppers stuffed with quinoa, spinach, white beans, and feta—Mediterranean-leaning high-protein vegetarian dinner. Bake until peppers are tender and filling reaches 165°F.
🛒Ingredients
- 4 large bell peppers, halved lengthwise, seeds removed
- 1 cup dry quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed
- 1 cup crumbled feta
- 1/2 cup diced tomato
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- Black pepper to taste
- Optional: lemon zest, pine nuts
🔧Kitchen Tools Needed
- Baking dish
- Saucepan
- Skillet
- Instant-read thermometer
📝Instructions
- 1
Heat oven to 400°F. Place pepper halves cut-side up in a baking dish; drizzle lightly with oil and roast 10 minutes while you prep filling.
- 2
Cook quinoa in broth about 15 minutes; rest and fluff.
- 3
Sauté garlic in olive oil 30 seconds; wilt spinach. Stir into quinoa with white beans, tomato, oregano, salt, pepper, and most of the feta.
- 4
Fill peppers; top with remaining feta. Cover with foil and bake 20 minutes; uncover 5–10 minutes until peppers are tender and filling hits 165°F.
- 5
Rest 5 minutes. Refrigerate within 2 hours up to 4 days; reheat covered to 165°F.
🥗Nutrition Information
⚡Calories per serving: 400
🏷️Recipe Tags
❓Frequently Asked Questions
Dairy-free?
Omit feta or use a dairy-free crumble; add olives for savoriness.
Softer peppers?
Parboil halves 3–4 minutes before stuffing, or roast longer covered.
Brown rice?
Use 2–2 1/2 cups cooked brown rice instead of quinoa.
Food safety?
Bake until filling reaches 165°F; chill leftovers within 2 hours; reheat to 165°F.
