Bell Peppers – the Christmas Ornaments of the Vegetable World!

greek-style stuffed peppers

Greek-Style Stuffed Peppers

1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup diced zucchini
1 clove garlic, minced
1 (8-ounce) can tomato sauce
3 chopped canned artichokes, drained
½ cup chopped black olives
1 teaspoon dried oregano flakes or 1 tablespoon chopped fresh oregano
1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
½ teaspoon salt
6 medium bell peppers (green, orange, red, and/or yellow)
2 cups cooked quinoa
1 ½ tablespoons pine nuts

Preheat oven to 350 degrees. Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside. Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened. Lower heat, and add garlic. Cook 1 minute, stirring constantly so garlic doesn’t burn. Add tomato sauce, artichokes, olives, oregano, parsley, and salt. Cook 15 minutes, or until sauce is thickened.

While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish. When sauce is finished, mix in the quinoa and pine nuts. Stir well. Spoon mixture evenly into pepper halves. Add hot water to dish to a depth of ½ inch. Bake uncovered for 20 minutes.

Yield: 6 servings (serving size: about 2 pepper halves)

Recipe Notes

  • Increase the protein content of this dish by adding 1 (15-ounce) can great northern beans or pinto beans, rinsed and drained.
  • Use brown rice instead of quinoa.
  • Add chopped fresh spinach leaves to the rice mixture.


  1. Melissa Nevener says:

    These are fantastic! It was a hit with the whole family.My husband took them to work for lunch and a vegan coworker begged him for the recipe! Awesome!

  2. Our church is fasting the month of January. My husband and I are doing the Daniel Fast. In looking on the internet for info I cam across your website.

    QUESTION: Why not make the recipes printer friendly? There are several I want to print out but have to jump thru lots of hoops to do so.

    • I’m thankful you’re seeking the Lord through prayer and fasting. The recipes are printer friendly. Even though there isn’t a button on each one, you can print them. Also, keep in mind that my book has 100+ recipes already printed out for you! 🙂

    • Kendra Stewart says:

      I really find this website to be helpful. My church has decided to go on the Daniel fast for 21 days. I was worried that I wouldn’t be able to do it. Your recipes look very easy and sound so good. I am seeing a lot of people say that they can’t print these recipes. You just left click and highlight the recipe. Then right click on the highlighted area and click on print. Then in your print window, click on selection under page range. Then print.

  3. I downloaded your book this afternoon and couldn’t put it down. Thanks for the resource, I love it! Your recipes sound so yummy but I noticed that many of them contain some type of bean or bean product. I have a bean allergy. Is there a substitute for beans?

    • Doreen, I’m so thankful the book is blessing you! Are you allergic to ALL beans? The reason I’m asking is because, although I’m not allergic to beans, I do not tolerate certain beans well (black and kidney). However, I can have chickpeas. Also, a great substitution is lentils. They are legumes and not beans, which you might be able to handle. Lentils are also a good source of protein.

      • Thanks for your response Kristen!
        My experiences have been with the most common beans (kidney, black, pinto, great northern..), but I have yet to try lentils. I will try them this week and let you know how it goes. May God continue to shower you with his blessings!

  4. Just had these for dinner and they were fantastic! I didn’t have tomato sauce so I used fire-roasted diced tomatoes and a little tomato paste instead. Worked great. I think I’m going to use the stuffing in mushroom caps and sprinkle with ground up cashews next time.

    Thanks for all your recipes and the devotional a in your book. My family did the Daniel fast at the beginning of the year to reset our bodies and hearts. It was a great experience in growing closer to God and each other! 🙂

    • Amy, thanks so much for your comment. I’m thankful the book has been a blessing to you! I pray God continues to pour out His favor on your life as you serve Him!

  5. sharneyia says:

    This looks delicious! My family and i are doing the Daniel fast for 40 days leading up to Easter. I would like to make this recipe but i was told we cannot use iodized salt. Which are normally in can of tomato sauce i thought. Am i able to really use the can if sauce for this sauce?

    • I’m thankful you’re seeking the Lord through prayer and fasting for the Easter season. You may find differing food guidelines for the Daniel Fast, but I believe most allow you to use salt, pepper, herbs, and spices. It’s up to you whether or not you want to include it in your recipes.

  6. May I say WOW! These were AWESOME! I’ve never had quinoa, but grew up eating stuffed bell peppers. I made these for my homegirl and I yesterday and, to her surprise more than mine, they were great. The flavor was incredible. I used a mexican-style tomatoe paste and didn’t have any oregano, and used freshed parsley. I also left out the pine nuts. I will add beans next time (I LOVE beans) to see what that does to the flavor. Really great dish, and very pretty! I used green, red, and yellow bell peppers to see which flavor I liked best; the sweetness of the yellow bell pepper makes it my favorite, but I will do all three each time I make it.
    Thanks, and be blessed!

  7. Can you tell me what size the artichoke cans are? I never used them and found only one size but when making the recipe it seemed like a lot of artichokes. I think the cans I found are bigger than the recipe calls for. I would love to know what size you use so I can adjust the next time I make this. Thank you so much. My church does the Daniel fast yearly in August and the recipes found on the site have been such a blessing to my family. 🙂

  8. These are awesome! I used red, yellow, and orange bell peppers (as green really doesn’t bring much flavor). As stated by another member, the yellow is super yummy! I also added a can of black beans just to get more protein; that made the flavor even more yummy! Since this recipe yields a lot, I had a like 3 or 4 pieces leftover that I didn’t want to throw away, so I put them in a food processor and used it as my topping in the antipasto pizza recipe on here; that was super fabulous! Excellent dish, and definitely a favorite for all eaters!

  9. Patricia Smith says:

    This is a great recipe. I am embarking on a 40 day Daniel Fast. Have been called to start a prayer ministry at my church and am preparing myself for such a great task. I made this once already and loved them. I am the only one in my family doing this fast so I ate all but one of them myself. My question is can I freeze these peppers? I’d love to have enough items frozen to where I wouldn’t have to cook so much on my last week. I never thought I could do this fast, tried once before and made it three day but thanks to the Lord and your recipes I am half way through this time. Thank you so much for sharing your love of Christ and food with me.

  10. Margi Brannan says:

    I made this recipe for guests last night during our Daniel Fast, and they all loved it! I made a few changes to cut down on the prep time. I chopped the artichokes instead of pureeing them, and used couscous instead of the quinoa/brown rice, and added great northern beans. I served it with a tossed salad. My husband like it so much that he requested it again soon. Thanks for the great recipe.

  11. Cheryl Guidry says:

    I truly enjoyed this recipe last night, I made a blunder and it still came out great! Being new to cooking with Quinoa I added the Quinoa without it being cooked(recognized that as soon as I stirred it in) So I took half of the mixture of artichoke etc. and added it to a small amount of boiling water and covered it and the Quinoa cooked perfectly. I added 2 sautéed Serrano peppers to the artichoke mixture also since we like spicy food and I also made 3 peppers with ground turkey added for my husband since he is not on the fast. Today the second half of the mixture will be cooked and placed in romaine wraps for my lunch. This was the best meal I had all week I felt satisfied, thanks Kristen!

    • Hi, Cheryl! Thanks so much for your comments and for trying quinoa! I like your idea of adding serrano peppers. 🙂 May God bless you abundantly as you fast and pray!

  12. I would love to try this recipe, but I don’t have access to Artichokes for the Greek Stuffed Peppers. What can I use in place of Artichokes?

    • You can use any vegetable you like. Ideas are carrots, corn, celery, mushrooms, bell peppers (yes, more bell peppers), or zucchini. I hope this list gives you some ideas on what you can do!

  13. Gayle Ciotti says:

    These are my absolute favorites. I keep making these altho I am no longer fasting!

  14. Courtney says:

    If I use other vegetables instead of the artichokes should I still put them in the food processor? I don’t have any artichokes but planned to make this tomorrow. Oops…

    • Hi, Courtney! It’s really up to you and what you prefer. You can always substitute other vegetables, too. How did they turn out? What did you end up doing?