Stuffed Bell Peppers Quinoa (Printable)

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

# 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

→ Optional Dairy

15 - 1/2 cup crumbled feta cheese, optional

# Steps:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - In a medium saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté for 2 minutes until fragrant. Add the zucchini and cook for 4 minutes until softened. Stir in the cherry tomatoes and cook for 2 more minutes. Remove from heat.
04 - In a large bowl, combine the cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. If using, fold in the feta cheese.
05 - Fill each bell pepper with the quinoa mixture, packing lightly. Place them upright in the baking dish.
06 - Cover the 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 Advice:

01 -
  • The filling is naturally gluten-free and protein-packed, so you can eat it without any guilt hanging over your head.
  • You can make these ahead and reheat them, which means less stress on nights when you're tired but want something that tastes like you've been cooking all day.
  • Every pepper becomes a little work of art, and serving them feels special even though they're surprisingly simple to put together.
02 -
  • Don't skip rinsing the quinoa or your dish will taste vaguely bitter and slightly off in a way guests can't quite identify but definitely notice.
  • Make sure your peppers are cooked through by the time you pull them from the oven—if they're still firm and squeaky when you bite them, give them another 5 minutes.
  • The filling will taste a bit bland when you're combining it raw in the bowl, but trust the herbs and seasonings—they bloom during cooking.
03 -
  • Cut the tops off your peppers at a slight angle rather than straight across—it gives them a more intentional look and they sit better in the baking dish.
  • If your peppers are wobbly in the baking dish, nestle them against each other or use crumpled foil as a stabilizer so they don't tip while cooking.
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