Lentil Mediterranean Quinoa Stuffed Peppers

If you ask me, stuffed peppers are one of those dinners that just makes sense.

These Mediterranean-inspired peppers are filled with protein-packed lentils and fluffy quinoa, then mixed with fresh herbs and tangy feta cheese. Spinach and fire-roasted tomatoes add extra flavor, while garlic and onion create a savory base.

The peppers get tender in the oven while the filling stays nice and hearty. A squeeze of fresh lemon juice and a sprinkle of dill and parsley brighten everything up.

It’s a satisfying meal that feeds a crowd and happens to be pretty healthy too.

What Kind of Bell Peppers Should I Use?

Any color of bell pepper will work great for this recipe, so feel free to pick your favorites or grab a mix for a colorful presentation. Red, yellow, and orange peppers tend to be a bit sweeter and milder, while green peppers have a slightly more bitter, earthy flavor. If you’re shopping at the store, look for peppers that feel firm and heavy for their size, with smooth skin and no soft spots. When you’re prepping them, you’ll want to cut off the tops and remove all the seeds and white membranes inside to create a nice hollow shell for all that quinoa and lentil filling.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Quinoa: You can replace quinoa with brown rice, bulgur wheat, or even couscous. Just cook according to package directions before adding to the filling. Rice will give you a heartier texture, while couscous makes it lighter.
• Lentils: Green or brown lentils work best here, but you can use chickpeas or white beans instead. If using canned beans, drain and rinse them well before adding to the mixture.
• Spinach: Fresh spinach can be swapped with frozen (thaw and squeeze out excess water first), or try kale or Swiss chard. Just chop them finely and sauté a bit longer until tender.
• Feta cheese: If you’re not a feta fan, crumbled goat cheese or ricotta salata work nicely. For a dairy-free version, just leave it out – the filling is still plenty flavorful.
• Fresh herbs: Don’t have fresh dill or parsley? Use about 1-2 tablespoons of dried herbs instead, or substitute with fresh basil or mint for a different Mediterranean twist.
• Fire-roasted tomatoes: Regular canned diced tomatoes work fine if you can’t find fire-roasted. You might want to add a pinch of smoked paprika to get that roasted flavor back.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed peppers is not pre-cooking the peppers slightly, which can leave them too crunchy – try blanching them in boiling water for 3-4 minutes before stuffing to ensure they’re tender after baking.

Another common error is overfilling the peppers, which causes the filling to spill out and burn on the bottom of the dish, so fill them only about three-quarters full and save any extra filling to serve on the side.

To prevent dry filling, make sure your cooked lentils and quinoa are still slightly moist before mixing them with the other ingredients, and if the mixture seems dry, add a splash of vegetable broth or water.

Don’t skip the resting time after baking – those 5-10 minutes allow the peppers to firm up and make them much easier to serve without falling apart on the plate.

What to Serve With Mediterranean Quinoa Stuffed Peppers?

These stuffed peppers are pretty hearty on their own, but I love serving them with a simple cucumber and tomato salad dressed with olive oil and lemon juice to keep the Mediterranean vibe going. A side of warm pita bread or naan is perfect for scooping up any filling that falls out, and you can even spread some hummus on it for extra flavor. If you want something creamy to balance out the dish, try a dollop of Greek yogurt mixed with fresh herbs on top of each pepper, or serve tzatziki sauce on the side for dipping.

Storage Instructions

Store: These stuffed peppers keep really well in the fridge for up to 4 days in an airtight container. They actually taste even better the next day once all the flavors have had time to meld together, so they’re perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze these peppers for up to 3 months, either before or after baking. If freezing unbaked, wrap each pepper individually in plastic wrap and then place in a freezer bag. For already baked peppers, let them cool completely first, then store the same way.

Reheat: To reheat from the fridge, just pop them in a 350°F oven for about 15-20 minutes until warmed through. If reheating from frozen, thaw overnight in the fridge first, or bake straight from frozen at 350°F for about 35-40 minutes covered with foil.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 95-110 g
• Fat: 55-65 g
• Carbohydrates: 340-370 g

Ingredients

For the peppers:

• 10 bell peppers
• 1 tbsp olive oil

For the filling:

• 2.25 cups lentils
• 1.75 cups quinoa (rinsed well under cold water)
• 1/2 cup fresh dill (finely chopped)
• 1/4 cup fresh parsley (finely chopped)
• 1.25 tsp oregano
• Juice of 1 lemon
• 6 oz feta cheese (crumbled)
• Salt to taste
• Black pepper to taste

For the vegetable mixture:

• 1 tbsp olive oil
• 1 onion (finely diced)
• 5 garlic cloves (minced)
• 22 oz spinach
• 14.5 oz fire-roasted tomatoes (I use Muir Glen for this)

Step 1: Prepare the Peppers and Preheat the Oven

• 10 bell peppers
• 1 tbsp olive oil

Preheat your oven to 375°F.

While it heats, prepare the bell peppers by carefully cutting off the top quarter of each pepper around the stem, then use a small knife or spoon to remove the seeds and white membrane from inside, creating a hollow cavity for filling.

Stand the prepared peppers upright in a lightly oiled baking dish, arranging them snugly so they support each other and won’t tip over during baking.

Step 2: Build the Vegetable Base with Aromatics

• 1 tbsp olive oil
• 1 onion
• 5 garlic cloves

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and softens.

Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.

This aromatic foundation builds the flavor base for your filling.

Step 3: Wilt the Spinach and Incorporate the Tomatoes

• 22 oz spinach
• 14.5 oz fire-roasted tomatoes

Add the spinach to the skillet in batches, stirring and allowing each addition to wilt before adding more—this usually takes 3-4 minutes total.

Once the spinach is fully wilted and any excess moisture has evaporated slightly, drain the fire-roasted tomatoes to remove excess liquid, then add them to the pan and stir well to combine.

Remove from heat and let cool slightly while you prepare the grain mixture.

Step 4: Mix the Grains with Fresh Herbs and Seasonings

• 2.25 cups lentils
• 1.75 cups quinoa
• 1/2 cup fresh dill
• 1/4 cup fresh parsley
• 1.25 tsp oregano
• Salt to taste
• Black pepper to taste

In a large mixing bowl, combine the rinsed quinoa, cooked lentils, finely chopped fresh dill, fresh parsley, oregano, salt, and black pepper.

Mix well to distribute the herbs and seasonings evenly throughout.

This dry mixture serves as the foundation that holds your filling together and ensures every pepper bite has a balanced flavor of herbs and grains.

Step 5: Combine All Filling Components and Season to Taste

• grain and herb mixture from Step 4
• vegetable mixture from Step 3
• Juice of 1 lemon
• 6 oz feta cheese

Add the cooled vegetable mixture from Step 3 to the grain mixture in the bowl and stir well to combine.

Pour in the lemon juice and fold in the crumbled feta cheese gently, being careful not to over-mix so the feta maintains some texture.

Taste and adjust seasoning with salt and pepper as needed—I like to add an extra squeeze of lemon juice if the filling needs brightness.

The filling should be moist but not wet, with a balanced Mediterranean flavor.

Step 6: Fill the Peppers and Bake

• filling from Step 5
• prepared peppers from Step 1

Spoon the filling evenly into each prepared pepper, packing it gently and mounding slightly at the top.

Fill all 10 peppers, then cover the baking dish tightly with foil to trap steam and help the peppers cook through.

Bake for 30 minutes, until the peppers are tender when pierced with a fork but still hold their shape.

Step 7: Rest and Serve

Remove the peppers from the oven and carefully take off the foil to release the steam.

Let the peppers rest in the dish for 5-10 minutes before serving—this helps them set and makes them easier to plate without falling apart.

Serve warm or at room temperature, as these stuffed peppers are delicious both ways.

Lentil Mediterranean Quinoa Stuffed Peppers

Delicious Lentil Mediterranean Quinoa Stuffed Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 10 servings

Calories 2350 kcal

Ingredients

  

For the peppers::

• 10 bell peppers
• 1 tbsp olive oil

For the filling::

• 2.25 cups lentils
• 1.75 cups quinoa (rinsed well under cold water)
• 1/2 cup fresh dill (finely chopped)
• 1/4 cup fresh parsley (finely chopped)
• 1.25 tsp oregano
• Juice of 1 lemon
• 6 oz feta cheese (crumbled)
• Salt to taste
• Black pepper to taste

For the vegetable mixture::

• 1 tbsp olive oil
• 1 onion (finely diced)
• 5 garlic cloves (minced)
• 22 oz spinach
• 14.5 oz fire-roasted tomatoes (I use Muir Glen for this)

Instructions

 

• Preheat your oven to 375°F. While it heats, prepare the bell peppers by carefully cutting off the top quarter of each pepper around the stem, then use a small knife or spoon to remove the seeds and white membrane from inside, creating a hollow cavity for filling. Stand the prepared peppers upright in a lightly oiled baking dish, arranging them snugly so they support each other and won't tip over during baking.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and softens. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown. This aromatic foundation builds the flavor base for your filling.
• Add the spinach to the skillet in batches, stirring and allowing each addition to wilt before adding more—this usually takes 3-4 minutes total. Once the spinach is fully wilted and any excess moisture has evaporated slightly, drain the fire-roasted tomatoes to remove excess liquid, then add them to the pan and stir well to combine. Remove from heat and let cool slightly while you prepare the grain mixture.
• In a large mixing bowl, combine the rinsed quinoa, cooked lentils, finely chopped fresh dill, fresh parsley, oregano, salt, and black pepper. Mix well to distribute the herbs and seasonings evenly throughout. This dry mixture serves as the foundation that holds your filling together and ensures every pepper bite has a balanced flavor of herbs and grains.
• Add the cooled vegetable mixture from Step 3 to the grain mixture in the bowl and stir well to combine. Pour in the lemon juice and fold in the crumbled feta cheese gently, being careful not to over-mix so the feta maintains some texture. Taste and adjust seasoning with salt and pepper as needed—I like to add an extra squeeze of lemon juice if the filling needs brightness. The filling should be moist but not wet, with a balanced Mediterranean flavor.
• Spoon the filling evenly into each prepared pepper, packing it gently and mounding slightly at the top. Fill all 10 peppers, then cover the baking dish tightly with foil to trap steam and help the peppers cook through. Bake for 30 minutes, until the peppers are tender when pierced with a fork but still hold their shape.
• Remove the peppers from the oven and carefully take off the foil to release the steam. Let the peppers rest in the dish for 5-10 minutes before serving—this helps them set and makes them easier to plate without falling apart. Serve warm or at room temperature, as these stuffed peppers are delicious both ways.