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Stuffed Peppers with Quinoa, Chickpeas and Zhoug Recipe

Healthy vegetarian Stuffed Peppers with Eggplant, Quinoa, Chickpeas, Za'atar and Zhoug Yogurt. Keep this paleo by using cauliflower rice! GF and Vegan adaptable!

4.8 from 148 votes
70 mins
Total Time
6
stuffed peppers
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Stuffed Peppers with Quinoa, Chickpeas and Zhoug

How to Make the Best Stuffed Peppers with Quinoa, Chickpeas and Zhoug

These Stuffed Peppers with Quinoa, Chickpeas and Zhoug are a vibrant, flavor-packed meal that celebrates the bold spices of Middle Eastern cuisine. Sweet roasted bell peppers are filled to the brim with a hearty mixture of fluffy quinoa, tender eggplant, and protein-rich chickpeas, all seasoned with aromatic za’atar and finished with bright lemon zest and fresh parsley.

What makes this recipe truly special is the zhoug yogurt drizzled on top—a spicy, herbaceous Yemeni sauce that adds a kick of flavor and creaminess to each bite. The combination of textures and flavors makes these stuffed peppers satisfying enough for a main course while keeping things light and nutritious.

This recipe is incredibly adaptable to different dietary needs. Keep it vegan by using dairy-free yogurt, make it paleo with cauliflower rice, or add ground meat for extra protein. Whether you’re meal prepping for the week or serving a crowd, these colorful stuffed peppers are sure to impress.

Stuffed Peppers with Quinoa, Chickpeas and Zhoug

Stuffed Peppers with Quinoa, Chickpeas and Zhoug

Healthy vegetarian Stuffed Peppers with Eggplant, Quinoa, Chickpeas, Za'atar and Zhoug Yogurt. Keep this paleo by using cauliflower rice! GF and Vegan adaptable!

4.8 from 148 votes
CourseMain
CuisineMiddle Eastern
Keywordstuffed peppers, vegan stuffed peppers, stuffed pepper recipe, quinoa stuffed peppers, middle eastern stuffed pepper
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings6 stuffed peppers
Calories220kcal
AuthorChristina Hill
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Ingredients

Stuffed Peppers

Instructions

Prepare the Peppers

  1. Set the quinoa to cook. Preheat the oven to 400°F.
  2. Preheat the grill to high heat to grill the peppers. Alternatively, you can roast these in the oven.
  3. Cut peppers in half lengthwise and grill them on each side for about 6-7 minutes or until tender and a little charred. They will soften more in the oven later.

Make the Filling

  1. While peppers are grilling, heat oil in a large skillet and sauté the onion and eggplant over medium heat until eggplant is tender.
  2. Add the garlic and another little drizzle of oil if needed and cook 2 more minutes until garlic is fragrant.
  3. Add the chickpeas and quinoa and season generously with the za'atar spice. Taste and add more to taste.
  4. Season generously with salt and pepper. Add lemon zest and parsley. Taste and adjust salt and seasonings. If the mixture seems dry, add a splash of water to loosen just slightly.

Bake and Serve

  1. Place peppers in a baking dish and divide the filling among them, packing and mounding them up high.
  2. Cover with foil and bake for 25 minutes, remove foil, and bake for 10 more minutes.
  3. Spoon the flavorful Zhoug yogurt over top, or serve on the side. Garnish with more parsley and optional pine nuts.

Notes

  • Substitute quinoa with rice, cauliflower rice, couscous, or orzo for variety.
  • You can use zucchini instead of Japanese eggplant.
  • For a non-vegetarian version, substitute chickpeas with 1½ cups of seasoned, browned ground beef, turkey, lamb, or chicken.
  • If you don't have za'atar, use 1½ teaspoons each of cumin, coriander, and sesame seeds.
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