Stuffed Bell Peppers Quinoa (Print View)

Bell peppers filled with fragrant quinoa, fresh herbs, and vegetables baked for a wholesome meal.

# What You'll 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 olive oil

→ Dairy

15 - 1/2 cup crumbled feta cheese, optional

# Step-by-Step Directions:

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 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add 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. Fold in feta cheese if using.
05 - Fill each bell pepper with the quinoa mixture, packing lightly. Place them upright in the prepared baking dish.
06 - Cover baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and tops are lightly browned.
07 - Let cool for 5 minutes before serving. Garnish with extra herbs if desired.

# Expert Suggestions:

01 -
  • It tastes fancy enough to impress but honest enough that you'll actually make it on a Tuesday night.
  • Every color on your plate tells you something good is happening—no boring beige required.
  • The leftovers taste even better the next day, which means you're essentially meal-prepping without trying.
02 -
  • If your peppers are wobbly in the dish, cut a thin slice off the bottom so they sit flat—I discovered this after my first one tipped over and filled the baking dish with filling.
  • Don't skip rinsing the quinoa or you'll taste a bitterness that doesn't belong, and always fluff it right after cooking while it's still warm.
  • Fresh herbs make this sing, but if you only have dried ones on hand, use about one-third of the amount and add them to the quinoa before filling the peppers.
03 -
  • Cook your quinoa the morning of and store it in the fridge so you're really just assembling when it's time to cook.
  • If your peppers feel soft before they're brown, they're done—some ovens run hotter and peppers vary in thickness, so trust what you see, not the timer.
Go Back