Stuffed bell pepper with quinoa, vegetables & feta - vegetarian recipe

Stuffed peppers are one of those dishes that always works. It's simple, versatile and you can vary it endlessly. This vegetarian version with quinoa, vegetables and feta shows that you don't need meat for a filling and flavourful meal. The combination of airy quinoa, roasted vegetables and salty feta provides a good balance between fresh and savoury, while the pepper itself becomes soft and slightly sweet during cooking.

What makes this recipe extra interesting is that it is both light and nutritious. Ideal for weekdays, but also perfect if you want to meal-prep. You can fill the peppers in advance and bake them later, which also makes it a practical choice for meal prep. Moreover, this dish lends itself well to small variations — from extra herbs to a different topping — without having to change the base.

Serve the stuffed peppers as they are, or finish the dish with a light sauce for some extra depth. A fresh, slightly spicy or rather mild sauce can give the dish that little bit extra, without making it heavy.

Ingredients (for 4 peppers)

• 4 large peppers (red/yellow/orange)
• 100 g quinoa (uncooked)
• 1 zucchini (diced)
• 1 red onion (finely chopped)
• 1 clove garlic (finely chopped) or 1 tsp garlic powder
• 100 g cherry tomatoes (halved)
• 75–100 g feta (crumbled)
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp paprika powder
• 2 tbsp olive oil
• Pepper and salt to taste
• Optional: a handful of fresh parsley or basil

Want to make it easier? Replace the individual herbs with 1.5–2 teaspoons Pizza Perfect kruidenmix for a quick, flavourful base.

Preparation

1. Cook the quinoa according to the package instructions and let cool slightly.
2. Cut off the tops of the peppers and remove the seeds and membranes.
3. Heat a pan with olive oil and sauté the onion and garlic briefly until translucent.
4. Add zucchini and tomato and cook for 5–6 minutes.
5. Mix the vegetables with the quinoa, herbs and feta.
6. Season with pepper and, if needed, a little salt.

Fill the peppers generously — slightly “overfilled” works best for appearance and flavour.

Oven method

1. Preheat the oven to 180°C.
2. Place the stuffed peppers in a baking dish.
3. Drizzle lightly with olive oil.
4. Bake for 25–30 minutes until the pepper is soft and the top is lightly browned.

Tip:
Want a slightly creamier result? Add a spoonful of tomato sauce (you can also use our Let's Ketchup sauce) or a small splash of water to the bottom of the dish.

Airfryer method

1. Preheat the airfryer to 170°C.
2. Place the peppers in the basket (not too close together).
3. Cook for 12–15 minutes.

Check halfway through:

• Pepper should be soft
• Top should be lightly roasted

Tip:
Is the top getting too dark? Loosely cover with a piece of parchment paper or foil.

Serving ideas

• Finish the dish with a light sauce for extra flavour. A bit of heat (like Sriracha Cha Cha) or a mild honey-mustard sauce adds just that extra touch without making the dish heavy.
• With a simple green salad
• Or as part of a vegetarian mezze spread

Variations

1. Extra protein
Add chickpeas or lentils

2. Mediterranean
Olives + sun-dried tomato

3. Spicy twist
A pinch of chili flakes or a little harissa

Tip for the best result

• Use firm peppers → they stay upright better
• Don't overbake → otherwise they become limp
• Add the feta only partly at the end = fresher flavour