Stuffed Bell Peppers Quinoa (Printable)

Colorful bell peppers filled with quinoa, herbs, and vegetables baked to a tender finish.

# Ingredient list:

→ Vegetables

01 - 4 large bell peppers, any color, tops cut off and seeds removed
02 - 1 small zucchini, finely diced
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, quartered

→ Grains

06 - 1 cup quinoa, rinsed
07 - 2 cups vegetable broth

→ Herbs and Seasonings

08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons extra virgin olive oil

→ Dairy (Optional)

15 - 1/2 cup crumbled feta cheese (optional)

# How-to:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add zucchini and cook 4 minutes until softened. Stir in cherry tomatoes and cook 2 more minutes. Remove from heat.
04 - In a large bowl, combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. If using, fold in feta cheese.
05 - Distribute quinoa mixture evenly among bell peppers, packing lightly. Place them upright in the prepared baking dish.
06 - Cover the baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops are lightly browned.
07 - Let cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Naturally vegetarian and gluten-free, making it accessible for various dietary needs
  • Packed with protein-rich quinoa and colorful vegetables for complete nutrition
  • Fresh herbs like parsley, basil, and mint add bright, aromatic flavor
  • Beautiful presentation that's perfect for both weeknight dinners and entertaining
  • Make-ahead friendly with leftovers that taste even better the next day
02 -
  • Choose peppers with flat bottoms so they stand upright during baking without tipping
  • Don't skip rinsing the quinoa—it removes the natural coating that can taste bitter
  • Let the peppers cool for 5 minutes before serving to allow the filling to set
  • Save the pepper tops and dice them to add to the filling for zero waste
  • Always check broth and cheese packaging for allergens if you have sensitivities
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