Middle Eastern Quinoa Stuffed Peppers

These Middle Eastern quinoa stuffed peppers are colorful, fragrant, and packed with warm spices, fresh herbs, and tender quinoa. I love making them when I want a satisfying vegetarian meal that’s both nourishing and full of flavor. Every bite is a mix of sweet roasted pepper, earthy grains, and aromatic spices.

Why You’ll Love This Recipe

I love how these stuffed peppers are hearty without being heavy. The filling is inspired by classic Middle Eastern flavors—think cumin, cinnamon, garlic, and fresh parsley. They’re naturally gluten-free, make great leftovers, and are perfect for prepping ahead. Plus, they look beautiful on the plate.

Ingredients

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

• Bell peppers (any color, halved and seeds removed)

• Cooked quinoa

• Chickpeas (rinsed and drained)

• Onion (finely chopped)

• Garlic (minced)

• Tomato paste

• Canned diced tomatoes

• Olive oil

• Ground cumin

• Ground cinnamon

• Paprika

• Salt

• Black pepper

• Fresh parsley or cilantro (chopped)

• Lemon juice

• Optional: crumbled feta or tahini sauce for topping

Directions

1. I preheat the oven to 375°F (190°C) and place the halved peppers in a baking dish.

2. I heat olive oil in a skillet and sauté the onion until soft, then add garlic, tomato paste, cumin, cinnamon, paprika, salt, and pepper.

3. I stir in the diced tomatoes, quinoa, and chickpeas, cooking for a few minutes until everything is well combined and heated through.

4. I remove from heat and stir in fresh parsley and a splash of lemon juice.

5. I stuff each pepper half with the quinoa mixture, cover the dish with foil, and bake for 25–30 minutes until the peppers are tender.

6. I uncover and bake for another 5–10 minutes to slightly brown the tops.

7. I serve warm, topped with more herbs, feta, or a drizzle of tahini if I like.

Servings and timing

This recipe makes about 4 servings (8 stuffed pepper halves).
It takes around 15 minutes to prep and 35–40 minutes to cook—ready in under an hour.

Variations

Sometimes I add chopped spinach, zucchini, or raisins to the filling for extra color and texture. If I want a spicy kick, I stir in a pinch of cayenne. For a meaty version, I mix in ground lamb or beef with the quinoa.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a covered dish in the oven at 350°F (175°C) until warmed through, or microwave individual portions. They also freeze well—I let them cool completely, then wrap and freeze for up to 2 months.

FAQs

Can I use a different grain?

Yes, I’ve used couscous, bulgur, or brown rice instead of quinoa depending on what I have.

Are these vegan?

They are vegan if I skip the cheese topping or use a plant-based alternative.

Can I prep them ahead?

Yes, I assemble and refrigerate the peppers uncooked, then bake when ready to serve.

What do I serve with them?

I like pairing them with a cucumber yogurt salad, hummus, or flatbread.

How do I keep the peppers from being too soft?

I don’t overbake. I keep them covered while they cook through, then uncover just to brown slightly.

Conclusion

These Middle Eastern quinoa stuffed peppers are a beautiful blend of bold spices, fresh herbs, and comforting grains. Whether I serve them as a main dish or hearty side, they always feel like something special—and they’re just as good the next day.

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