Stuffed Bell Peppers Quinoa (Printable)

Bell peppers filled with quinoa, fresh herbs, and vegetables baked to tender perfection.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds cleaned out
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 (Optional)

15 - 1/2 cup crumbled feta cheese, optional

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold 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 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 - Fill each bell pepper with quinoa mixture, packing lightly. Place peppers upright in the baking dish.
06 - Cover 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 extra fresh herbs if desired.

# Expert Tips:

01 -
  • The peppers soften just enough to be tender while still holding their shape, giving you that satisfying bite that most vegetarian mains miss.
  • Quinoa's nutty flavor pairs so naturally with fresh herbs that you won't miss any heaviness in the dish.
  • It's genuinely simple to throw together but looks impressive enough to serve when you have people over.
02 -
  • Don't skip rinsing the quinoa; the bitter coating is real and noticeable, especially in a dish this simple and herb-forward.
  • The peppers should yield slightly when you press them but hold their shape—if they collapse, they've cooked too long, so start checking around the 38-minute mark.
03 -
  • Cut your peppers so they have a flat, stable bottom—slice off the top rather than the side, and you'll never have a pepper tipping over in the oven.
  • Make extra filling and store it separately; I've heated it up on toast, mixed it into grain bowls, or served it cold as a salad, and it's genuinely versatile enough to earn its place in your weekly cooking rotation.
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