Greek Stuffed Pepper Boats

If you’re looking for a fun and nutritious dish for your next summer meal – you’ve come to the right place. These pepper boats are packed with nutrient-rich foods that come together to make a delicious meal or side dish.

Bell peppers are low in calories and full of fiber and vitamin C. Peppers come in four vibrant colors – red, orange, yellow and green – so choose a color or use one of each to make a colorful dish for your family. Made with protein-filled quinoa, chickpeas and feta, these tasty boats will keep you full for a day of activities or a night of fun.

If you enjoy Greek food, you will love these stuffed peppers. If you’ve never tried Greek food, you should try this tasty, healthy recipe.

If you liked this post, try these other Greek-inspired recipes:

Photo Credit: A Healthier Michigan

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  • 1 cup quinoa dry, color of choice
  • 2 cups broth vegetable or chicken
  • 5 large bell peppers halved, seeds removed
  • 1 Tbsp. + 1 tsp. olive oil, divided
  • 3 garlic cloves, minced
  • 1 small red onion, finely diced
  • 3 handfuls spinach, finely chopped
  • 1 cup canned chickpeas drained + rinsed
  • 1 lemon, zest and juice
  • 1/2 cup pitted oil-cured black olives, roughly chopped
  • 4 oz. feta cheese, crumbled
  • Sea salt to taste
  • Freshly ground pepper
  • Olive oil to serve

Greek Stuffed Pepper Boats

1. Preheat oven to 375 degrees F / 190 degrees C
2. In a large saucepan, bring quinoa, broth and a pinch of sea salt to a boil. Reduce heat to simmer, then cover and cook for about 15 minutes or until quinoa is fluffy and water is absorbed.
3. In the meantime, prepare bell peppers on a baking sheet or dish. Drizzle olive oil (about 1 tsp.) over peppers to coat both sides.
4. In a large skillet, heat 1 Tbsp. olive oil over medium high heat. Add garlic and onion, stirring often, cooking for about 2-3 minutes or until mixture begins to soften. Then, add spinach, chickpeas, lemon juice + zest and cooked quinoa. Turn off heat and stir in black olives and feta. Season to taste.
5. Divide quinoa mixture evenly among bell pepper halves. Cover with foil and bake for 30 minutes, then remove foil and continue cooking another 15 minutes or until bell peppers are tender and quinoa is browned. Set aside to cool. Drizzle olive oil over top before serving. Serve immediately.

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