Bell peppers stuffed with a Mediterranean-inspired quinoa mixture make a delicious and healthy meal option.
Using an air fryer cuts down cooking time and gives the peppers a perfectly tender texture with slight char.
This recipe combines quinoa, olives, sun-dried tomatoes, and feta cheese for a flavorful filling that’s easy to prepare.
Why You’ll Love This Recipe
- Air frying cooks the stuffed peppers evenly and quickly while keeping them tender without added oil.
- Quinoa provides a nutritious protein base, complemented by Mediterranean ingredients for balanced flavor.
- The combination of salty olives, tangy sun-dried tomatoes, and creamy feta offers a satisfying mix of textures and tastes.
Air Fryer Mediterranean Stuffed Bell Peppers
These air fryer stuffed bell peppers feature a flavorful Mediterranean quinoa filling with olives, sun-dried tomatoes, and feta cheese for a quick, healthy meal.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 stuffed bell peppers
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked quinoa (about 1/3 cup uncooked)
- 1/3 cup Kalamata olives, pitted and chopped
- 1/3 cup chopped sun-dried tomatoes (not in oil)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 small garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving (optional)
Instructions
- Prepare Peppers Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush or spray them inside and out with 1 tablespoon of olive oil. Set aside.
- Make Filling In a mixing bowl, combine the cooked quinoa, chopped olives, sun-dried tomatoes, crumbled feta, parsley, minced garlic, remaining 1 tablespoon olive oil, dried oregano, salt, and black pepper. Mix well to combine.
- Stuff Peppers Fill each bell pepper with the quinoa mixture, pressing down slightly to pack it in. Place the stuffed peppers upright in the air fryer basket or tray.
- Air Fry Set the air fryer to 350°F (175°C) and cook the stuffed bell peppers for 15 minutes. Peppers should be tender but still hold their shape, and the filling heated through.
- Serve Carefully remove the peppers from the air fryer. Let them rest for 5 minutes before serving. Serve with lemon wedges if desired for an added fresh flavor.
Helpful Tips
- Use bell peppers of similar size for even cooking.
- If you want softer peppers, air fry for an additional 3-5 minutes but avoid overcooking.
- Leftover filling can be used as a salad topping or side dish.
- Sun-dried tomatoes not packed in oil are preferred for stable shelf life and less excess oil in the filling.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the air fryer at 300°F (150°C) for 5-7 minutes or until warmed through.
Do not freeze stuffed peppers as the texture may become watery upon thawing.
Frequently Asked Questions
Can I use other grains instead of quinoa?
Yes, cooked couscous, bulgur, or rice can be substituted for quinoa in the filling if preferred.
Are these stuffed peppers vegan?
No, this recipe includes feta cheese which is a dairy product. To make vegan, omit the feta or use a plant-based alternative.
How do I ensure the peppers are cooked safely?
Cook the peppers in the air fryer at 350°F (175°C) for at least 15 minutes to reach a safe temperature and tender texture.
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