Stuffed Bell Peppers Quinoa (Printer-Friendly)

Colorful bell peppers filled with quinoa, fresh herbs, and vegetables baked for a wholesome meal.

# What You Need:

→ 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)

# Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers in an upright position.
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 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add diced zucchini and cook for 4 minutes until softened. Stir in cherry tomatoes and cook for 2 additional minutes. Remove from heat.
04 - In a large mixing bowl, combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. If using, fold in crumbled feta cheese.
05 - Fill each bell pepper evenly with quinoa mixture, packing lightly. Arrange peppers upright in the prepared baking dish.
06 - Cover the dish with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 10 minutes until peppers are tender and tops are lightly browned.
08 - Allow to cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.

# Expert Suggestions:

01 -
  • They're naturally gluten-free and vegetarian, so everyone at your table can eat without worry.
  • The whole meal comes together in one baking dish, which means fewer pans to clean at the end of the night.
  • Leftovers taste even better the next day as the flavors deepen and meld together overnight.
02 -
  • Rinsing your quinoa is non-negotiable—I once skipped it thinking I was saving time and ended up with a slightly bitter, dusty texture that no amount of herbs could rescue.
  • Don't overstuff the peppers, as tempting as it is—they'll burst open or overflow when the filling heats up and expands, which I discovered during my second attempt.
03 -
  • If your peppers won't stand upright, trim a thin slice from the bottom—stability matters more than perfection when it comes to presentation.
  • Make your vegetable filling the day before and store it separately from the peppers, then assemble everything the day you plan to bake for a streamlined dinner hour.
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