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Stuffed Peppers with Quinoa Spinach Feta Chickpeas and Mushrooms Recipe

Stuffed Peppers

Stuffed Peppers with Spinach, Quinoa, Chickpeas, Feta Cheese and Mushrooms makes a great vegetarian meal.
Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Main Dish
Cuisine Vegetarian
Servings 4 people


  • 7 Tablespoons olive oil
  • 4 bell peppers I used orange and yellow bell peppers.
  • 1/2 cup quinoa cooked
  • 1 package (8 oz.) white mushrooms sliced
  • 1 can (19 fl. oz.) chickpeas rinsed and drained
  • 125 grams feta cheese diced
  • 250 grams frozen spinach thawed and squeezed
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 2 teaspoons cumin ground


  • Remove the tops off the peppers with a knife, clean out the seeds and membranes.
  • In a saucepan on medium high heat, saute the mushrooms in 3 Tablespoons of olive oil for 3 minutes, then remove to mixing bowl.
  • Heat oven to 450°F.
  • Add 2 Tablespoons of olive oil to saucepan, then saute cumin for 1 minute over medium high heat. Add onion and saute for 2 minutes, then add garlic and saute for 1 minute, adding more olive oil as required. Remove to mixing bowl.
  • Saute the spinach for 2 minutes, then remove to mixing bowl.
  • Brush outside of peppers with olive oil and place with tops down in baking pan lined with parchment paper. Bake for 20 minutes. Remove from oven, then turn oven down to 375°F.
    Bake peppers at 450C for 20 minutes.
  • Add quinoa, feta cheese and chickpeas to mixing bowl and combine with mushrooms, onions, garlic and spinach.
    Combine spinach, chickpeas, feta, quinoa, mushrooms and onion.
  • Place peppers in a baking dish lined with parchment paper and stuff peppers with quinoa, feta cheese, chickpeas, mushrooms, onions, garlic and spinach mixture. Bake for 15-17 minutes and serve.