Why I Love This Recipe

If you love stuffed peppers but don’t love all the extra prep, this recipe is about to become a new favorite. You still get all those classic Mediterranean-inspired flavors, but everything cooks together in one pan for an easy dinner with less work and fewer dishes. It’s hearty, packed with veggies, and makes some of the best leftovers for lunch the next day.

Enjoying The Leftovers

The flavors continue to develop as it sits, making this one of those meals that’s even better the next day.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months for an easy grab-and-go meal.

Reheating

Reheat in the microwave or on the stovetop until warmed through. Add a splash of chicken broth if needed to loosen everything up, then top with a little extra feta and fresh parsley before serving.

A pot of ground chicken, red peppers & eggplant mixed with quinoa topped with feta cheese & fresh parsley.
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Mediterranean Style Unstuffed Peppers

Looking for an easy one-pot dinner that's packed with veggies and protein? This Mediterranean Unstuffed Peppers recipe has all the cozy flavors of classic stuffed peppers with a lot less work. Made with ground chicken, quinoa, bell peppers, eggplant, and feta, it's a healthy weeknight meal that's perfect for meal prep too.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
US M
Servings 6

Ingredients

  • 1 lb ground chicken
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 small eggplant, cubed
  • 1 tbsp minced garlic
  • 1 cup quinoa, uncooked
  • 6 oz feta cheese,
  • 2 tbsp tomato paste
  • 3 cups chicken stock
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • Freshly chopped parsley for garnish
US – M

Instructions

  • Preheat a large oven-safe pot to medium heat.
  • Add the olive oil and once hot, add the ground chicken. Cook for about 5-7 minutes until the chicken is cooked through.
  • Once the chicken is cooked add the minced garlic, onion, eggplant, and peppers. Mix well and saute for about 5 minutes until the veggies soften.
  • Next, mix in the tomato paste, chicken stock, seasonings, and uncooked quinoa.
  • Cover and bring to a boil. Once boiling turn the temperature down to low and simmer for about 15-20 minutes until the quinoa is cooked.
  • While the quinoa is cooking, preheat the oven to 400℉.
  • Once the quinoa is done top with the feta cheese and place in the oven for about 10 minutes until the feta cheese has melted.
  • Serve immediately with some freshly chopped parsley and enjoy!

Equipment

dutch oven
cutting board
measuring cups
pyrex measuring cups

Nutrition Per Serving

Calories: 375kcal | Carbohydrates: 32g | Protein: 25g | Fat: 17g | Fiber: 6g