Grilled Stuffed Peppers with Andouille Chicken Sausage, Quinoa, Chickpeas, Spinach, Feta & Goat Cheese
A hearty grilled stuffed pepper recipe with smoky andouille chicken sausage, quinoa, chickpeas, spinach, Greek Table seasoning, feta, goat cheese, and spiced Greek yogurt. This is the final single-batch version using mixed-color peppers and both cheeses together.
Instructions
Make the spiced yogurt first
Combine the Greek yogurt, ¼ teaspoon Greek Table, a small pinch of salt, and a squeeze of lemon in a small bowl. Add grated garlic or garlic granules and a drizzle of olive oil if using. Let sit at room temperature while the rest of the recipe cooks so the dried herbs hydrate in the yogurt.
Prep the peppers
Heat the grill to medium, ideally around 375–400°F. Halve the peppers lengthwise and remove the seeds and membranes. Rub the pepper halves with about 1 tablespoon olive oil and a little black pepper. Set aside.
Brown the sausage
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the crumbled or finely chopped andouille chicken sausage and cook for 4–5 minutes, stirring occasionally, until browned and the fat has rendered. Do not drain.
Sauté the aromatics
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil if the pan looks dry, then add the onion. Cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and 1 tablespoon Greek Table. Cook 60–90 seconds, stirring often, until fragrant. Watch the garlic so it does not burn.
Build the filling base
Add the tomato paste and stir for about 30 seconds to caramelize slightly. Add the diced Roma tomatoes and cook 2–3 minutes, until they release some liquid and begin to break down. If the pan looks dry or sticky, add 2–3 tablespoons water or stock and scrape up the browned bits.
Add chickpeas, quinoa, and spinach
Stir in the chickpeas and cooked quinoa. Cook 2–3 minutes to warm through and let the quinoa absorb the pan flavors. Add the spinach and stir just until wilted, about 1–2 minutes. Remove from the heat.
Taste and adjust
Taste the filling before adding the cheese or egg. Add black pepper, lemon, or a small pinch of salt if needed. Stir in the parsley.
Cool slightly, then add cheese and egg
Let the filling cool for about 5 minutes so the cheese does not turn greasy and the egg does not scramble. Stir in the feta and goat cheese. Then stir in the beaten egg until evenly incorporated.
Stuff the peppers
Pack the filling firmly into the pepper halves, mounding slightly. Arrange the stuffed peppers on a sheet pan or tray for transport to the grill.
Grill the peppers
Best method: place the stuffed peppers on the indirect side of the grill, cut side up. Close the lid and grill for 20–25 minutes, until the peppers are tender and lightly charred at the edges and the filling is hot through. If there is not enough surface area for indirect heat, use direct heat at a slightly reduced temperature, keep the lid closed, and move the peppers as needed to prevent scorching.
Finish and serve
Squeeze lemon over the peppers. Add extra feta or goat cheese on top if desired. Spoon spiced Greek yogurt over each pepper or serve it alongside. Finish with extra chopped parsley.
Notes
- Spinach is worth keeping: it adds color, stretches the filling, and bridges the andouille’s heat with the cheese’s creaminess.
- Using both feta and goat cheese gives the best single-batch version: feta adds briny salt, while goat cheese adds creaminess and cohesion.
- The 1 tablespoon Greek Table amount works for this larger batch because the filling has enough sausage, chickpeas, quinoa, spinach, tomatoes, and peppers to absorb it.
- Taste before adding salt. The sausage and cheeses bring seasoning, but the quinoa and chickpeas may still need a small pinch.
- Indirect heat is ideal, but direct heat works if the grill is kept slightly cooler and the peppers are watched closely.
What to Avoid
- Don’t drain the andouille fat; it flavors the filling.
- Don’t skip the egg binder; quinoa and chickpeas need help holding together.
- Don’t add cheese or egg to piping-hot filling; let it cool briefly first.
- Don’t grill over high direct heat for the whole cook.
Best Version
Use mixed-color peppers, four andouille chicken sausages, chickpeas, quinoa, spinach, 1 tablespoon Greek Table, both feta and goat cheese, and spiced Greek yogurt. It gives you smoky heat, briny salt, creamy richness, fresh herbs, and enough structure for the peppers to eat cleanly while still feeling hearty.
Estimated Nutrition
Per serving: 2 stuffed pepper halves + spiced yogurt (⅕ of recipe). Estimated by Claude from standard nutritional data. Actual values will vary by brand and ingredient size.
Sodium sources per serving
Protein is strong at 31g — Andouille (11g), chickpeas (4g), feta and goat cheese (5.5g), and Greek yogurt (3g) all contribute. Fiber is excellent at 11g per serving, driven by chickpeas, bell peppers, and quinoa. All 17g of sugar is natural — from peppers, tomatoes, and onions. No added sugar. Fat is primarily monounsaturated (EVOO); saturated fat comes mainly from the two cheeses. Optional extra cheese to finish adds roughly 30–50 cal and 50–80mg sodium per serving.