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Greek Stuffed Red Peppers

by practicewithdanielle
Red peppers stuffed with olives, cheese and tomatoes on a sheet pan, close up

I started a contract job this past week. Going back to a 9-5 job after you’ve taken time “off” from that life is not easy.

Butts in seats for 8-9 hours a day.

I don’t have that luxurious time at the house to build Ikea furniture. Or prep dinners, lunches, desserts like I used to.So now I have to get creative about prepping meals. If I don’t, I’ll eat at the $13 salad spot every day for lunch because omg how do they get their caesar dressing to taste like that?

One of my favorite meal “concepts” is stuffed veggies. You can pretty much stuff any veggie and end up with a great result.

Think about it – what can’t you stuff? Maybe an onion?

Get some grains, cheese, (meat?), more veggies and a sauce to top it off – there’s your recipe for easy healthy meals that make great leftovers.

Today I’m sharing a recipe for Greek Stuffed Red Peppers. The answer to my $13 salad void.

Red peppers stuffed with olives, cheese and tomatoes on a sheet pan, top view

Depending on how many meals you want out of these, you could half or double the recipe. If you want to bulk them up, adding tuna or rotisserie chicken would do the job nicely.

Red peppers stuffed with olives, cheese and tomatoes on a sheet pan, top down far away view

I stuffed these with quinoa, salty fried cheese, tart olives, and sweet sweet tomatoes. Topped with my favorite dressing, these are a better lunch than any over-priced salad could deliver.

Red peppers stuffed with olives, cheese and tomatoes on a sheet pan, top down far away view

Greek Stuffed Red Peppers

(Start making 45 minutes before you want Greek Stuffed Red Peppers)

4 red bell peppers

2 cups cooked quinoa

8 oz halloumi cheese, ½ inch cubes

½ cup kalamata olives, cut in half

½ red onion, chopped

1 cup cherry tomatoes, sliced in half

Bunch of basil, chopped

½ Tsp dried oregano

Squeeze of lemon


Olive oil

Optional: Honey lemon dressing


Turn your oven to 375F. Cut your bell peppers in half and scoop out the seeds and the white pithy parts. Take a small amount of olive oil and rub the peppers all over. Just enough to give them a slight sheen. Lay them on a baking pan, cut side up.

Get these in the oven for about 25 minutes to get them cooking.

While your peppers are cooking, make your quinoa according to the package. While this is cooking, cut your halloumi cheese into ½ in cubes and get them frying in a non stick skillet. When you fry the cheese, it gets this awesome brown crust that intensifies the flavor. And who doesn’t like fried cheese?

Start to mix the rest of your ingredients in a medium bowl – olives, red onion, cherry tomatoes, basil, oregano, squeeze of lemon and salt/pepper to taste. When the quinoa and fried cheese has cooled slightly, mix these into the bowl as well.

Take the peppers out of the oven and start stuffing. You might make a mess but that’s what cooking is. Really over-stuff them.

You’ll put these back in the oven for another 15 minutes.

Meanwhile…..make up a batch of honey lemon dressing. When these peppers get out of the oven, you’ll drizzle the dressing over the top. If you’re lucky…you’ll hear a sizzle. These make a great healthy dinner option between holiday cookies.

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1 comment

oprolevorter June 29, 2019 - 5:06 pm

Hey there! This is my first comment here so I just wanted to give a quick shout out and say I really enjoy reading your posts. Can you recommend any other blogs/websites/forums that cover the same subjects? Many thanks!

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