Stuffed Bell Peppers Quinoa

Colorful bell peppers filled with a savory, herbed quinoa and vegetable mixture, baked until tender for a wholesome, satisfying meal.

This dish has become a favorite in my household, perfect for a nutritious weeknight dinner that everyone enjoys.

Ingredients

• Vegetables: 4 large bell peppers (any color) tops cut off and seeds removed, 1 small zucchini diced, 1 medium carrot peeled and grated, 1 small red onion finely chopped, 2 cloves garlic minced, 1 cup cherry tomatoes quartered
• Grains: 1 cup uncooked quinoa rinsed, 2 cups vegetable broth
• Dairy (Optional): 1/2 cup grated mozzarella or feta cheese (optional for topping)
• Herbs & Seasonings: 1/3 cup fresh basil leaves chopped, 2 tbsp fresh parsley chopped, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil

Instructions

Preheat Oven:

Preheat oven to 375°F (190°C).

Cook Quinoa:

In a saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.

Sauté Vegetables:

While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic sauté until translucent (about 2 minutes).

Cook Vegetables:

Add zucchini carrot and cherry tomatoes. Cook for 4 5 minutes stirring occasionally until vegetables are softened.

Mix Ingredients:

Remove skillet from heat. Stir in cooked quinoa basil parsley oregano salt and pepper. Mix well.

Prepare Peppers:

Place bell peppers upright in a baking dish. Fill each pepper generously with the quinoa mixture.

Add Cheese (Optional):

Sprinkle cheese on top of each stuffed pepper.

Add Water:

Add a splash of water (about 1/4 cup) to the bottom of the baking dish to help steam the peppers.

Bake:

Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until peppers are tender and cheese is golden (if using).

Serve:

Serve hot garnished with extra fresh basil if desired.

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Preparing these stuffed peppers always brings my family together around the dinner table for a cozy meal.

Required Tools

Large skillet, saucepan with lid, baking dish, knife and cutting board, aluminum foil

Allergen Information

Contains dairy if cheese is used. Gluten-free (ensure broth and cheese are certified gluten-free if needed). Double-check all ingredient labels if you have specific allergies.

Nutritional Information

Per serving without cheese: Calories 235, Total Fat 6 g, Carbohydrates 38 g, Protein 7 g

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This recipe is both versatile and packed with flavor making it an excellent choice for any meal.

Recipe FAQs

→ How do I cook the quinoa properly?

Rinse the quinoa well, then simmer it in vegetable broth for about 15 minutes until the liquid is absorbed and the grains are fluffy.

→ Can I make this dish vegan?

Yes, simply omit the cheese or replace it with a plant-based alternative for a vegan-friendly version.

→ What herbs enhance the filling’s flavor?

Fresh basil, parsley, and dried oregano combine to give the filling a herby, Mediterranean aroma and taste.

→ How to know when the peppers are done baking?

The peppers should be tender when pierced with a fork and the filling hot throughout; if using cheese, it should be melted and golden.

→ Can I add other proteins to the filling?

Yes, cooked lentils or chickpeas can be stirred in for additional protein and texture.

→ Is it necessary to add water in the baking dish?

Adding about 1/4 cup of water helps steam the peppers gently during baking, keeping them moist and tender.