Lunch

Quinoa and Feta Stuffed Peppers

Name: Quinoa and Feta Stuffed Peppers
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 200 g Red pepper; 120 g Cooked quinoa; 100 g Chickpeas, tinned and drained; 40 g Feta; 60 g Cherry tomatoes; 40 g Spinach; 5 g Olive oil; 1 clove, about 3 g Garlic; A teaspoon Dried oregano; A squeeze Lemon juice; To taste Salt

Red pepper halves filled with quinoa, chickpeas, spinach and feta, baked until the pepper collapses and the top browns. 23 g of protein for 496 kcal.

Calories: 496kcal
Protein: 23g
Fat: 20g
Carbs: 57g

Per serving, makes 1. 15 minutes of work, then bakes for 30 minutes. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Quinoa and Feta Stuffed Peppers, plated and ready to serve. — The finished recipe. Quinoa and Feta Stuffed Peppers

Ingredients 1 to 6 for quinoa and feta stuffed peppers arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Red pepper (One large pepper, halved through the stalk with the seeds removed.). 120 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.). 100 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 40 g Feta. 60 g Cherry tomatoes. 40 g Spinach

Ingredients 7 to 11 for quinoa and feta stuffed peppers arranged separately on a dark worktop. — Ingredients 7 to 11. 5 g Olive oil. 1 clove, about 3 g Garlic. A teaspoon Dried oregano. A squeeze Lemon juice. To taste Salt

Quinoa and Feta Stuffed Peppers, preparation step 1: Heat the oven to 200°C. Put the pepper halves cut side up on a tray, brush with a little of the oil and bake for ten minutes on their own to start them softening. — Step 1. Heat the oven to 200°C. Put the pepper halves cut side up on a tray, brush with a little of the oil and bake for ten minutes on their own to start them softening.

Quinoa and Feta Stuffed Peppers, preparation step 2: Mix the quinoa, chickpeas, halved tomatoes, chopped spinach, crushed garlic, oregano, the rest of the oil, most of the feta and the lemon. Season. — Step 2. Mix the quinoa, chickpeas, halved tomatoes, chopped spinach, crushed garlic, oregano, the rest of the oil, most of the feta and the lemon. Season.

The finished quinoa and feta stuffed peppers. — Step 3. Pack the filling into the peppers, crumble the last of the feta on top and bake for twenty minutes, until the pepper is soft and the feta is browned.

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Ingredients

Red pepper200 g
One large pepper, halved through the stalk with the seeds removed.
Cooked quinoa120 g
Cooked weight. Dry quinoa roughly triples.
Chickpeas, tinned and drained100 g
Drained weight. A 400 g tin drains to about 240 g.
Feta40 g
Cherry tomatoes60 g
Spinach40 g
Olive oil5 g
Garlic1 clove, about 3 g
Dried oreganoA teaspoon
Lemon juiceA squeeze
SaltTo taste

Method

Heat the oven to 200°C. Put the pepper halves cut side up on a tray, brush with a little of the oil and bake for ten minutes on their own to start them softening.
Mix the quinoa, chickpeas, halved tomatoes, chopped spinach, crushed garlic, oregano, the rest of the oil, most of the feta and the lemon. Season.
Pack the filling into the peppers, crumble the last of the feta on top and bake for twenty minutes, until the pepper is soft and the feta is browned.

Worth knowing

Baking the peppers empty first is the difference between a tender pepper and a raw one under a hot filling.
Chickpeas are in the filling for protein. Quinoa alone would leave the plate at about 17 g.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.