Mediterranean White Bean Stuffed Peppers

Name: Mediterranean White Bean Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 2 cups cooked white beans (cannellini or navy beans, drained and rinsed); 1 cup cooked quinoa; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1/4 cup fresh parsley, chopped; Olive oil for drizzling; Feta cheese (optional, for topping)

Highlighted under: Global Flavors

I absolutely love Mediterranean flavors, and these stuffed peppers are a vibrant embodiment of that passion! When I first experimented with this recipe, I wanted to craft a dish that was not only scrumptious but also packed with healthy ingredients. Roasted red peppers, combined with creamy white beans, create a delightful contrast in flavor and texture. Topped with fresh herbs and a drizzle of olive oil, this dish captures the essence of a Mediterranean summer right in my kitchen. It’s a perfect, colorful dish for an impressive dinner or a cozy meal with loved ones!

Created by

Lillian Hayes

Last updated on 2026-01-15T14:40:30.964Z

When I first made these Mediterranean white bean stuffed peppers, I was amazed at how simple yet delightful they turned out. The creamy white beans are not only nourishing but also offer a wonderful base for the seasoning and herbs I like to throw in. I added a mix of spices and fresh ingredients that elevate the dish to another level of deliciousness.

What I discovered through trial and error is that roasting the peppers just slightly enhances their sweetness and provides a perfect contrast to the bean filling. I highly recommend keeping an eye on them to achieve that ideal tenderness while still retaining a bit of bite.

        Why You Will Love This Recipe
        Colorful and healthy meal option packed with nutrients
Bursting with Mediterranean flavors that are both comforting and refreshing
Versatile recipe that can be served warm or at room temperature

      

Ingredient Insights

The selection of bell peppers greatly influences the dish's overall environment. While red, yellow, and orange peppers are naturally sweeter and bring vibrant color, green peppers offer a more bitter taste profile. Choose peppers based on your flavor preference, knowing that roasting the peppers amplifies their sweetness, creating a luscious contrast with the savory filling. If you’re looking for a spicier kick, consider using poblano peppers as a tasty alternative.

White beans like cannellini or navy are crucial in this recipe for their creamy texture and mild flavor. They not only provide heft but also boost the protein content, making your meal satisfying. You can use canned beans for convenience; just ensure to rinse them well to remove excess sodium. If you prefer a different texture, consider substituting with lentils or chickpeas, which will change the bite but still complement the Mediterranean theme.

Perfecting the Stuffing Technique

When preparing the filling, aim for a cohesive blend without over-mixing, which can make it mushy. The goal is to maintain a balance where the quinoa is fluffy yet holds its form, and the beans remain intact. Aim for a ratio of about 2 cups of quinoa to 2 cups of beans for optimal texture; adjusting this can change the density of the filling. If you find it too dry, a splash of vegetable broth can help achieve the desired moisture without making it soggy.

Packing the filling firmly into the peppers ensures each bite is flavorful and satisfying. Use the back of a spoon to press it down gently – this technique prevents the filling from collapsing during baking. If there's leftover filling, consider topping a salad with it for an easy, nutritious lunch the next day. This also allows for a creative use of ingredients without waste.

Ingredients

Gather the following ingredients to prepare your Mediterranean stuffed peppers:

Stuffed Peppers Ingredients

4 large bell peppers (any color)
2 cups cooked white beans (cannellini or navy beans, drained and rinsed)
1 cup cooked quinoa
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Olive oil for drizzling
Feta cheese (optional, for topping)

Make sure to prep your peppers well for the best results!

Instructions

Let’s dive into the preparation of these flavorful stuffed peppers:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Arrange them upright in a baking dish.

Make the Filling

In a large bowl, combine the white beans, quinoa, diced onion, garlic, oregano, smoked paprika, salt, and pepper. Mix well until all ingredients are well integrated.

Stuff the Peppers

Spoon the filling into each pepper, packing it gently but firmly. Drizzle a little olive oil on top of each stuffed pepper.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes for a slightly crispy top.

Serve

Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley and feta cheese, if desired. Serve warm.

Enjoy your delicious Mediterranean stuffed peppers!

Pro Tips

For an added twist, feel free to incorporate other ingredients like olives or sun-dried tomatoes into the filling for more Mediterranean flair!

Storage Tips

After enjoying your Mediterranean stuffed peppers, any leftovers can be stored in an airtight container in the refrigerator for up to three days. If you'd like to keep them longer, freezing is an excellent option. Before freezing, allow them to cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer bag. This not only prevents freezer burn but also makes reheating convenient later on.

When ready to enjoy again, simply thaw the stuffed peppers overnight in the fridge, then reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave them, but be cautious not to overheat, as the peppers can become mushy. A quick drizzle of olive oil before reheating can rejuvenate their flavor and texture.

Serving Suggestions

These stuffed peppers can be served as a main course or as a side dish alongside grilled meats or a fresh Mediterranean salad. For an added touch, consider a side of tzatziki sauce, which can enhance the dish with a cool, creamy contrast. Using fresh lemon juice over the peppers just before serving will brighten the flavors and give it an uplifting zing that pairs beautifully with the earthy beans and herbs.

If you want to elevate the presentation, you can cut the stuffed peppers in half, exposing the filling, and arrange them on a bed of arugula or spinach. This not only adds a pop of color but also a fresh crunch that complements the dish. A sprinkle of extra parsley or a few olive tapenade dollops can also add depth to each plate, making it visually stunning and delightfully tasty.

Questions About Recipes

→ Can I use canned beans instead of dry?

Absolutely! Canned beans are a great time-saver. Just make sure to rinse and drain them first.

→ What can I serve with stuffed peppers?

These peppers are delicious on their own, but you can also serve them with a side salad or some crusty bread.

→ Can I make these ahead of time?

Yes! You can prepare the stuffed peppers in advance and store them in the fridge. Just bake them when you're ready to serve.

→ Are there any vegetarian substitutions I can make?

This recipe is vegetarian-friendly, but you can easily make it vegan by omitting the feta cheese or using a plant-based alternative.