These Spinach Artichoke Quinoa Stuffed Bell Peppers are a part of my master plan to be more spontaneous.

Spinach Artichoke Quinoa Stuffed Bell Peppers – Easy, budget-friendly, and delicious! @wellplated

I can see it on my agenda now: Wednesday night, 5:30 p.m. to 6:45 p.m. – Do something unknown and mildly reckless. Be home in time for dinner.

Have I mentioned that I am dependent upon my calendar app?

While it’s romantic to think of myself as the go-where-the-wind-takes-me/fly-by-the-seat-of-my-pants sort, the truth is, I like having a master plan to guide my day. When we go out, I make reservations. Before I head to the grocery store, I write a shopping list. Our entire travel schedule is recorded from now through December. Romantic or not, ad-libbing is not my style.

Which is why, when Ben called to tell me that he’d found a last-minute deal on tickets to New York City and my response was, “BOOK THEM!” I surprised us both. We leave in less than two weeks, and half of the trip is still unplanned. Who am I?

Of course, I also promptly made a Google doc with all of our flight information and the reservations I’ve booked thus far. Let’s call me a free spirit in progress.

Spinach Artichoke Quinoa Stuffed Bell Peppers – An easy and healthy recipe. We can’t get enough! @wellplated

About These Stuffed Peppers

In an act of mild spontaneity (I’m a work in progress, remember?), I headed into the kitchen with an uncharacteristically loose vision for these quinoa stuffed bell peppers.

I wanted to marry everyone’s favorite spinach and artichoke dip inspired by one of my favorite easy dinners, Stuffed Peppers! I didn’t have the recipe fully written out, but I had a hunch it was going to be delicious. I was right.

The peppers are tender on the outside, the filling is gooey and cheesy on the inside, and thanks to the addition of Greek yogurt in place of the mayo you’ll find in classic spinach artichoke dip, this recipe is light and healthy too. To keep the stuffed bell peppers extra budget-friendly and fast to prepare, I used frozen spinach, though fresh will certainly work too.

Cheesy Spinach Artichoke Quinoa Stuffed Bell Peppers – Everyone’s favorite dip, turned into a quick and healthy meal! @wellplated

As written, these Spinach Artichoke Quinoa Stuffed Bell Peppers are vegetarian, but you can feel free to add sautéed ground chicken or turkey to the recipe if you like. The leftovers reheat well, so feel free to pack them for lunch, or double the recipe for an easy meal that lasts all week.

How to Store and Reheat These Peppers

  • To Store. Store leftovers covered in the refrigerator for 2-3 days.
  • To Reheat. Reheat in a 350 degree oven until heated through, about 20 minutes, or rewarm gently in the microwave.
Spinach Artichoke Quinoa Stuffed Bell Peppers – An easy to make, healthy, balanced meal! @wellplated

More Delicious Stuffed Peppers Recipes

Spinach Artichoke Quinoa Stuffed Bell Peppers – Easy, budget-friendly, and delicious! @wellplated

Spinach Artichoke Quinoa Stuffed Bell Peppers

5 from 6 votes
Spinach Artichoke Quinoa Stuffed Bell Peppers. Bell peppers stuffed with quinoa, mozzarella, spinach and artichokes. Easy, budget-friendly, and delicious!

Prep: 15 mins
Cook: 35 mins
Total: 50 mins

Servings: 10 stuffed halves


  • 1 cup uncooked quinoa or rice, thoroughly rinsed and drained
  • 2 cups reduced sodium vegetable stock or sub water—slightly less flavorful
  • 5 large red bell peppers (or yellow or orange), halved, seeds and membranes removed
  • 2 teaspoons extra virgin olive oil
  • 20 ounces spinach leaves fresh or frozen (if using frozen, thaw and thoroughly press dry)
  • 3 cloves minced garlic
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 can artichoke hearts (14 ounces), drained and chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 cup freshly grated part skim Mozzarella provolone, or similar melty Italian cheese
  • ½ cup non-fat plain Greek yogurt


  • Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then cover and let sit for 15 additional minutes.
  • Preheat oven to 375 degrees F and lightly grease a 9×13-inch baking dish. Arrange the peppers in the dish, cut sides up.
  • Heat the olive oil in a large, deep saute pan over medium high. If using fresh spinach, add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. If using frozen spinach, add it in a few larger handfuls, breaking up any clumps of leaves as you go.
  • To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese, then the Greek yogurt.
  • Generously stuff the peppers with the quinoa filling. Lightly coat a sheet of foil larger enough to cover the peppers with cooking spray, then cover the dish with foil, spray-side down. Bake for 30 minutes at 375 degrees, covered, then remove foil, sprinkle the remaining ⅓ cup cheese over the top, and continue baking 5-10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted. Serve warm.


Store leftovers covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until heated through, about 20 minutes, or rewarm gently in the microwave.


Serving: 1stuffed halfCalories: 215kcalCarbohydrates: 39gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 2mgSodium: 355mgFiber: 11gSugar: 15g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Lisa, I am so excited to hear that!! Thanks for trying the recipe and letting me know how it came out for you. Enjoy :)

  1. These were delicious! I love the balance you have on your blog and the way you create food that is healthy without feeling depriving! I’ve never commented before, but I just wanted to let you know that I love your creations and your approach to cooking/baking/all things delicious ??

    1. Emma, this comment made my day!! Balance is exactly what I am going for, so this means more than I can say. I’m so glad you enjoyed the recipe too. THANK YOU!

  2. Hi Erin,
    I just wanted to let you know that I made these tonight and they were the! I cannot wait for lunch tomorrow. Thanks for continually making healthy and tasty dishes!

  3. AMAZING!!! These will go in my regular rotation for sure! I used whole wheat pearl couscous instead of quinoa because it is what I had and I wanted to keep things budget friendly. Still delicious! Thanks for the great recipe!

    1. Thank YOU we’re leaving this glowing review Annie! I’m so happy to hear that you loved it so much, and the couscous sounds delicious.

  4. I loved these! One suggestion I’d have is to boil the peppers for 5 minutes before stuffing/cooking them. I realize it’s a personal preference, but I like them a little softer. The flavor was great, I’d definitely make these again. Thanks for the recipe!

  5. I agree with Anna, but when I make peppers, I slice them into strips and then boil or microwave for easier eating, and I would use a loaf pan and slice servings

    1. Hi April! Thank you so much. I’m glad you enjoyed the recipe, and using mushrooms sounds like a great idea! I really appreciate your taking the time to leave this great review!

    1. That’s a great addition, Chris! I’m so glad you enjoyed the recipe. Thanks for sharing your tweak and this wonderful review!

  6. Yummy!!! Loved every bite. I forgot to buy quinoa(!!) so I used lean ground beef for the protein – delicous. AND fyi, cottage cheese works well as a replacement for Greek yogurt here :)5 stars

  7. YUMMY! Notes for next time is to increase the basil to 3/4 t and pepper to 1/2 t and try Havarti Dill cheese to another dimension.5 stars

    1. Hi Laurie! Yes, this recipe calls for 20 oz of spinach, as it does cook down quite a bit, and we want enough to fill all the peppers. I hope you love the recipe if you give it a try!

      1. Hi yes I realized as soon as I started cooking spinach lol. It was very tasty! Because I was short on spinach I added about  1 1/2 cups chopped mushrooms and they were wonderful in it and made it super moist and kind of “meaty”….I will def make again! 5 stars

        1. I’m so happy you enjoyed this recipe, Laurie! Thank you for taking the time to report back and share this kind review!

  8. Soooo tasty!!! Managed to make this while 3 michelob ultras deep and I’m a lightweight so that’s impressive. A couple changes I made were that I used water instead of broth to cook the quinoa and it still tuned out super flavorful. I use less water with the quinoa than every recipe ever calls for because I don’t like mushy quinoa. I use 1cup quinoa plus 1 and 1/3 cups water, maybe a tablespoon more sometimes, but never more that 1 and 1/2 cups water per cup quinoa! Also while the quinoa cooked I just poured all my salt, olive oil, 2 heaping tablespoons minced garlic, fresh basil and parsley, straight into a single serve 5oz cup of nonfat greek yogurt, so I could just dump them all straight into the cooked quinoa while it fluffed. I did not oil the baking tray or pepper halves at all, just lined with unbleached parchment paper. Lastly, I raised the temp to 400 F the last 10 mins and raised the stuffed peppers one rack up to get a crispy mozzarella top :) I would definitely make this again and again and experiment with different types of peppers!5 stars