Quinoa Stuffed Bell Peppers (Printable)

Savory bell peppers filled with quinoa, veggies, and herbs, baked for a delicious vegetarian main.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 cup cherry tomatoes, quartered

→ Grains

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

→ Dairy (optional)

08 - 1 cup shredded mozzarella or cheddar cheese (optional)

→ Herbs & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Set oven temperature to 375°F (190°C) and allow to preheat.
02 - Arrange bell peppers upright in a baking dish. Drizzle with 1 tablespoon olive oil and season lightly with salt. Set aside.
03 - Combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender and liquid is absorbed. Fluff with a fork.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion for 3 minutes, add garlic, and cook for 1 minute.
05 - Stir in diced zucchini and cherry tomatoes. Cook for 5 to 7 minutes until vegetables are softened.
06 - Add cooked quinoa to the skillet with sautéed vegetables. Stir in oregano, basil, smoked paprika, salt, and pepper. Mix thoroughly and cook for an additional 2 minutes. Remove from heat.
07 - Evenly fill each bell pepper with the quinoa mixture, pressing gently to pack. Top with shredded cheese if desired.
08 - Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 minutes until peppers are tender and cheese is golden.
09 - Remove from oven, garnish with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • Uses ingredients you likely already have in your pantry and fridge
  • Perfect for meal prep and easy reheating on busy days
  • Customizable for different diets including dairy-free and gluten-free eaters
  • Balanced nutrition with protein-packed quinoa and plenty of vegetables
  • Great way to use up any odds and ends from your produce drawer
02 -
  • Quinoa is a complete protein and soaks up all the herby and savory notes during cooking
  • Stuffed peppers keep well for days and are ideal for meal prep or quick lunches
  • These freeze beautifully with or without cheese so you can make a double batch
03 -
  • Always rinse your quinoa thoroughly to skip any bitterness that may linger
  • Cut the peppers just wide enough to hold plenty of filling but not so wide they lose their structure
  • If you love a deeper golden topping run the peppers under the broiler for a minute at the end of baking

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