Name: Middle Eastern Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: PT-489702H16M14S
Total time: PT-489702H16M14S
Cuisine: Middle Eastern
Ingredients: 4–6 bell peppers (any color); 1 cup quinoa; 1 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup diced tomato or canned tomatoes; 1/2 cup cooked chickpeas (optional); 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp paprika; Salt and pepper, to taste; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1 tbsp lemon juice; 2 tbsp pine nuts or slivered almonds (optional, for garnish)

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Middle Eastern quinoa stuffed peppers are a flavorful, wholesome dish packed with herbs, spices, and vibrant ingredients. I love how the quinoa soaks up all the warm, aromatic flavors of the region—from cumin and coriander to fresh parsley and mint. Each bite is satisfying and nutritious, wrapped in a tender roasted bell pepper.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, plant-based, and bursting with Middle Eastern flavor. The combination of fluffy quinoa, vegetables, herbs, and spices makes it both comforting and refreshing. These stuffed peppers are perfect as a main course or a stunning side dish. They’re easy to prepare, meal-prep friendly, and naturally gluten-free. Middle Eastern Quinoa Stuffed Peppers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bell peppers (any color)
Quinoa
Onion (finely chopped)
Garlic (minced)
Tomato (diced) or canned tomatoes
Chickpeas (optional for added protein)
Olive oil
Ground cumin
Ground coriander
Paprika
Salt and pepper
Fresh parsley
Fresh mint
Lemon juice
Pine nuts or slivered almonds (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I cut the tops off the bell peppers and remove the seeds and membranes, then set them aside.
In a saucepan, I cook the quinoa according to package directions and fluff it with a fork once done.
In a skillet, I heat olive oil over medium heat and sauté the onion until soft.
I add garlic, tomatoes, chickpeas (if using), and spices, cooking for a few more minutes until everything is fragrant and slightly reduced.
I stir in the cooked quinoa, chopped parsley, mint, lemon juice, salt, and pepper, mixing until well combined.
I stuff the quinoa mixture into the hollowed bell peppers and place them upright in the baking dish.
I cover the dish with foil and bake for 30–35 minutes until the peppers are tender.
I remove the foil and bake for another 5–10 minutes to lightly brown the tops.
Before serving, I sprinkle with toasted pine nuts or slivered almonds for crunch.

Servings and timing

This recipe makes 4–6 stuffed peppers and takes about 50–60 minutes, including prep and baking time. It’s great for lunch, dinner, or even meal prep for the week.

Variations

Sometimes I use bulgur or cauliflower rice instead of quinoa for a different texture. I also mix in chopped olives, sun-dried tomatoes, or crumbled feta cheese for more flavor. If I’m not keeping it vegetarian, I’ll add ground lamb or beef to the filling for a meaty twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in the oven at 350°F for about 15–20 minutes or microwave individual peppers until warmed through. They also freeze well—just thaw overnight and reheat in the oven. Middle Eastern Quinoa Stuffed Peppers

FAQs

Can I use red, yellow, or green bell peppers?

Yes, I use any color I have on hand. Red and yellow are sweeter, while green has a more earthy, slightly bitter flavor.

Is this recipe vegan?

Yes, it’s naturally vegan if I skip cheese. All the ingredients are plant-based and full of protein and fiber.

Can I prepare these ahead of time?

Definitely. I often make the filling and stuff the peppers a day ahead, then bake them fresh before serving.

What’s the best quinoa to use?

I usually go with white quinoa for a light texture, but red or tricolor quinoa adds a nuttier taste and more color.

How do I keep the peppers from getting soggy?

I avoid overbaking and make sure the filling isn’t too wet. Covering them at first helps them steam, and uncovering at the end lets the tops brown and any extra moisture evaporate.

Conclusion

Middle Eastern quinoa stuffed peppers are one of my favorite ways to enjoy a healthy, flavorful meal that’s both satisfying and beautiful on the plate. The mix of herbs, spices, and textures makes each bite exciting, and they’re easy to adapt based on what I have in the kitchen. Whether I serve them for dinner or prepare them ahead for the week, they always leave me feeling nourished and satisfied.