Name: Family-Style Mediterranean Stuffed Peppers (Gluten-Free, Vegetarian, Pescatarian-Option)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or orange); 1 cup cooked quinoa (cooled); 1 (15 oz) can chickpeas, rinsed and drained; 1/2 cup feta cheese, crumbled (or dairy-free feta for vegan option); 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, finely diced; 1/4 cup Kalamata olives, pitted and chopped; 1/4 cup red onion, finely diced; 2 tbsp extra-virgin olive oil; 2 tbsp lemon juice (about 1 lemon); 1 tsp dried oregano; 1/4 tsp kosher salt, plus more to taste; Black pepper, to taste; 1/4 cup fresh parsley, chopped; Optional: 1 can (5 oz) wild-caught tuna, drained, for pescatarian version

Family-Style Mediterranean Stuffed Peppers (Gluten-Free, Vegetarian, Pescatarian-Option)

CookwithNewsletter

This family-style Mediterranean stuffed pepper recipe is a hands-on, vibrant dinner ideal for cooking together with children or friends. Each step—from scooping peppers to mixing the colorful filling—invites participation, making meal prep a shared experience. Balanced with the bright acidity of lemon and creamy feta, plus the option to add tuna for pescatarians, these gluten-free peppers deliver flavor, nutrition, and fun in every bite. Perfect for warm California summer evenings, this dish is as beautiful on the table as it is customizable to your family's tastes.

Ingredients

Instructions

Preheat oven to 400°F (200°C).
Slice the tops off the bell peppers and remove seeds and membranes. Set aside tops for serving, if desired.
In a large mixing bowl, combine cooked quinoa, chickpeas, feta (or dairy-free feta), cherry tomatoes, cucumber, olives, red onion, olive oil, lemon juice, oregano, 1/4 tsp salt, and a few grinds of black pepper. Toss gently to combine. Taste and adjust seasoning with more lemon or salt as needed.
For pescatarian option, gently fold in the drained tuna at this stage.
Arrange hollowed peppers in a baking dish. Fill each pepper generously with the quinoa mixture, packing gently. Drizzle a little olive oil over the tops.
Cover the baking dish loosely with foil. Bake for 20-25 minutes, until peppers are just tender but still hold their shape.
Uncover, sprinkle with chopped parsley, and serve immediately—let everyone top with extra feta, olives, or fresh herbs as desired. (Serve with the pepper tops for a fun presentation!)