Mediterranean White Bean Stuffed Peppers

Name: Mediterranean White Bean Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4.0
Ingredients: 4 large bell peppers; 1 can (15 oz) white beans, drained and rinsed; 1 cup cooked quinoa; 1/2 cup crumbled feta cheese; 1/4 cup diced red onion; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 2 tbsp olive oil; Fresh parsley, chopped; Lemon wedges

Highlighted under: Global Flavors

I absolutely love making Mediterranean White Bean Stuffed Peppers! They are not only colorful and vibrant but also incredibly healthy and packed with flavor. Stuffed with seasoned white beans, fresh herbs, and tangy feta cheese, these peppers are a delightful meal that can impress at any dinner table. Plus, I enjoy how the recipe allows for creativity; you can mix and match ingredients based on what you have on hand. Whether I make these for a casual family dinner or a small gathering, they always receive rave reviews!

Created by

Paige Sullivan

Last updated on 2026-01-15T13:46:17.841Z

When I first experimented with these stuffed peppers, I was amazed at how the flavors melded beautifully. The combination of white beans, Mediterranean spices, and cheese creates a delicious filling that feels both hearty and satisfying. I recommend using a mix of fresh herbs for that authentic taste; it makes a significant difference. Each bite is a burst of flavor!

What I've learned is that baking the peppers after stuffing them really enhances their sweetness and texture. I like to drizzle a bit of olive oil on top before popping them in the oven for an added richness. This little step takes the dish from good to great!

        Why You'll Love This Recipe
        Fresh and vibrant Mediterranean flavors in every bite
Nutritious yet satisfying, perfect for a light meal
Easy to customize with your favorite ingredients

      

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for peppers that are firm and free of blemishes. The colors can range from red, yellow, green, to orange, and each offers a slightly different flavor profile. For a sweeter touch, I prefer using red or yellow peppers. The size is crucial; large peppers give you ample space for stuffing, while smaller ones may result in a cramped filling where flavors struggle to blend.

To enhance the dish's aesthetic appeal, consider mixing different colored peppers. This not only makes for a vibrant presentation but also subtly differs in flavor, adding depth to the dish. If you find that your peppers are uneven on the bottom, simply slice a small piece off the base to create a level surface. This prevents them from tipping over during baking.

Customizing the Filling

The filling for these Mediterranean White Bean Stuffed Peppers is incredibly versatile. You can substitute white beans with black beans or chickpeas depending on your taste preference or what you have on hand. Additionally, swapping quinoa for brown rice or farro will yield a different texture and flavor complexity, making the dish uniquely yours. I often add diced tomatoes for a juicier filling and a bit more acidity, which balances the creaminess of the feta.

Herbs can also be tailored to enhance the flavor profile; fresh parsley, cilantro, or mint make great additions. For added heat, consider a pinch of red pepper flakes. If you prefer it milder, simply omit them. Remember, the goal is to create a well-balanced filling that harmonizes with the roasted sweetness of the peppers.

Storing and Reheating Leftovers

These stuffed peppers keep well in the refrigerator, making them a fantastic make-ahead meal. Allow the peppers to cool completely before transferring them to an airtight container. They can be stored in the fridge for up to three days. For a longer shelf life, consider freezing them; they freeze beautifully for around three months. If you freeze them, I recommend doing so before baking for optimal texture upon reheating.

When ready to enjoy leftovers, the best method is to reheat them in the oven. Preheat your oven to 350°F (175°C) and cover the peppers with foil to prevent drying out. Bake for about 20 minutes, or until heated through. If you like, sprinkle a little extra feta on top before heating to refresh the flavor, giving it a nice melty finish.

Ingredients

Gather all the fresh ingredients for this recipe to ensure maximum flavor and enjoyment!

Stuffed Pepper Filling

4 large bell peppers
1 can (15 oz) white beans, drained and rinsed
1 cup cooked quinoa
1/2 cup crumbled feta cheese
1/4 cup diced red onion
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 tbsp olive oil

For Serving

Fresh parsley, chopped
Lemon wedges

Feel free to add any additional toppings you enjoy, like a drizzle of balsamic glaze or a sprinkle of extra herbs!

Instructions

Follow these steps carefully for perfectly cooked stuffed peppers that are bursting with flavor.

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly drizzle the outside with olive oil and place them in a baking dish.

Make the Filling

In a large mixing bowl, combine the white beans, cooked quinoa, feta cheese, red onion, garlic, oregano, basil, salt, and pepper. Mix until well combined.

Stuff the Peppers

Spoon the filling mixture into each prepared pepper, pressing down gently to pack the filling.

Bake the Peppers

Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the peppers are tender.

Serve and Enjoy

Remove from the oven and let them cool slightly. Garnish with fresh parsley and serve with lemon wedges.

These stuffed peppers are great warm but can also be enjoyed at room temperature. Perfect for meal prep!

Pro Tips

For an extra kick, add crushed red pepper flakes to the filling. You can also substitute the white beans for chickpeas for variation.

Serving Suggestions

These Mediterranean White Bean Stuffed Peppers make an excellent main dish, but they can also be served alongside a fresh salad or a side of roasted vegetables for a complete meal. A simple arugula salad topped with a lemon vinaigrette complements the peppers beautifully. Additionally, you might consider pairing them with warm pita bread and a side of tzatziki for a more authentic Mediterranean experience.

Another great idea is to serve them with a light, herby yogurt dip. Just mix plain yogurt with a bit of lemon juice, fresh dill, and garlic powder, and you have a creamy sauce that complements the flavors of the pepper filling perfectly. Presentation can be enhanced by cutting the peppers in half lengthwise for individual servings, which allows the hearty filling to shine through.

Flavor Variations

Feel free to get creative with the spices and ingredients in this recipe. For instance, adding a teaspoon of smoked paprika can impart a delightful depth and complement the richness of the chickpeas. You might also consider adding roasted garlic, which brings a sweet and savory note that elevates the overall taste of the stuffing.

For a Mediterranean twist, top the stuffed peppers with a drizzle of balsamic glaze or a sprinkle of olives before serving. You could even cater to specific dietary needs by crafting a vegan version, simply omitting the feta cheese or substituting it with a plant-based alternative.

Troubleshooting Tips

If you notice that your peppers are still firm after the suggested baking time, simply cover them back up and let them bake for an additional 10 to 15 minutes. This ensures that they reach the tender, melt-in-your-mouth texture. Screen them for readiness by piercing with a fork; they should yield easily.

Another common issue could arise if the filling seems too watery, causing it to spill out of the peppers during baking. Make sure to drain the beans well and consider using a drier quinoa or adding a little more quinoa to balance the moisture from any fresh tomatoes or extra veggies you add. By keeping this in mind, you'll achieve the perfect stuffing consistency every time.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the peppers and filling in advance. Just stuff them and refrigerate until you're ready to bake.

→ What other vegetables can I add to the filling?

Feel free to add chopped spinach, zucchini, or other veggies to the filling for extra nutrition!

→ Can I freeze leftover stuffed peppers?

Absolutely! Just wrap them tightly in plastic wrap and foil before placing them in the freezer. Reheat them in the oven when you're ready to eat.

→ Are these stuffed peppers gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free quinoa and check your feta cheese packaging.