Save It Colorful bell peppers filled with fragrant roasted garlic, fresh herbs, and fluffy quinoa, baked to perfection for a wholesome vegetarian main or side.
I enjoy making this recipe because the roasted garlic adds a deep flavor that transforms simple ingredients into a comforting meal.
Ingredients
- Bell Peppers: 4 large (red, yellow, or orange), tops cut off and seeds removed
- Onion: 1 small, finely diced
- Baby Spinach: 2 cups, chopped
- Cherry Tomatoes: 1 cup, quartered
- Quinoa: 1 cup, rinsed
- Vegetable Broth: 2 cups
- Garlic: 1 head
- Olive Oil: 2 tablespoons
- Dried Oregano: 1 teaspoon
- Dried Thyme: 1 teaspoon
- Salt: 1/2 teaspoon
- Freshly Ground Black Pepper: 1/4 teaspoon
- Feta Cheese: 1/2 cup crumbled (optional for vegan omit or use plant-based feta)
- Fresh Parsley: 1/4 cup, chopped
- Fresh Basil: 2 tablespoons, chopped
Instructions
- Prepare Peppers:
- Preheat oven to 400°F (200°C) Slice the tops off the bell peppers remove seeds and membranes Set aside
- Roast Garlic:
- Slice the top off the garlic head drizzle with 1 tablespoon olive oil wrap in foil and roast for 25 minutes until soft
- Cook Quinoa:
- In a saucepan combine quinoa and vegetable broth Bring to a boil reduce heat cover and simmer for 15 minutes or until liquid is absorbed Fluff with a fork
- Sauté Vegetables:
- In a skillet over medium heat add 1 tablespoon olive oil Sauté onion until translucent (about 4 minutes) Add spinach and cook until wilted Stir in cherry tomatoes oregano thyme salt and pepper Remove from heat
- Mix Filling:
- Squeeze roasted garlic cloves from skins and mash In a large bowl mix quinoa sautéed vegetables mashed garlic feta parsley and basil Adjust seasoning if needed
- Fill Peppers:
- Spoon the filling into the hollowed bell peppers Place peppers upright in a baking dish
- Bake:
- Cover with foil and bake for 25 minutes Uncover and bake another 10-15 minutes until peppers are tender and slightly golden
- Serve:
- Serve warm garnished with extra herbs if desired
Save It This recipe brings my family together especially during cozy dinners sharing stories and laughter around the table.
Required Tools
Sharp knife Cutting board Saucepan Skillet Baking dish Aluminum foil
Allergen Information
Contains dairy (feta cheese) Gluten-free For strict allergies double-check cheese and broth labels
Nutritional Information
Calories 300 Total Fat 11 g Carbohydrates 39 g Protein 10 g per serving
Save It Enjoy this flavorful dish hot out of the oven or as a delightful leftover for lunch the next day.
Common Questions About Recipes
- → What type of peppers work best for stuffing?
Large bell peppers in red, yellow, or orange are ideal, as they hold the filling well and soften nicely during baking.
- → Can I substitute quinoa with another grain?
Yes, couscous, bulgur, or rice can be used, though cooking times and textures may vary.
- → How do I roast the garlic properly?
Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for about 25 minutes until soft and fragrant.
- → Is there a way to make this dish vegan?
Omit the feta cheese or replace it with a plant-based alternative to keep the dish fully vegan.
- → Can this dish be prepared ahead of time?
Yes, assemble the stuffed peppers in advance and store them in the refrigerator. Bake them fresh before serving for best results.