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One-Pan Mediterranean Stuffed Bell Peppers with Quinoa and Feta

Name: One-Pan Mediterranean Stuffed Bell Peppers with Quinoa and Feta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 4 large bell peppers (any color), tops cut off and seeds removed; 1 cup quinoa, rinsed; 1 1/2 cups low-sodium chicken broth; 1 lb ground chicken; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1/2 cup crumbled feta cheese; 1/4 cup Kalamata olives, pitted and sliced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh mint, chopped; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; Juice of half a lemon

By PanPotPlates Editorial TeamPublished Apr 15, 2026 | Updated May 11, 2026

Mediterranean-Inspired 50 mins onepaneasyglutenfreelightweeknightflavorfulbudget-friendlymediterraneanquinoastuffed pepperschicken recipes

One-Pan Mediterranean Stuffed Bell Peppers with Quinoa and Feta with measured ingredients, 50-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 35 min

Total 50 min

Servings 4

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 4

4 large bell peppers (any color), tops cut off and seeds removed
1 cup quinoa, rinsed
1 1/2 cups low-sodium chicken broth
1 lb ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Juice of half a lemon

Ingredients for One-Pan Mediterranean Stuffed Bell Peppers with Quinoa and Feta

Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or deep pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground chicken to the pan, breaking it up with a spoon. Cook until browned and no longer pink, about 5-6 minutes. Season with salt, pepper, smoked paprika, and dried oregano.
Stir in rinsed quinoa, cherry tomatoes, Kalamata olives, fresh parsley, and mint. Pour in the chicken broth and stir to combine all ingredients evenly.
Bring to a gentle simmer and cook uncovered for 5 minutes, allowing quinoa to begin absorbing the liquid.
Place the hollowed bell peppers upright on top of the chicken and quinoa mixture in the pan, gently pressing them down so they sit firmly.
Spoon generous amounts of crumbled feta cheese into each pepper, distributing evenly.
Cover the pan tightly with foil and transfer it to the preheated oven.
Bake for 25 minutes covered, then remove foil and bake for an additional 5-7 minutes uncovered to lightly brown the pepper tops and ensure tenderness.
Remove from oven and drizzle lemon juice over the stuffed peppers for a bright, fresh finish.
Let rest for 5 minutes before serving. Garnish with extra chopped parsley if desired.