Stuffed Bell Peppers Quinoa (Printable Version)

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

# The Ingredients 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 & 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

# Step-by-Step Instructions:

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 or 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 additional minutes. Remove from heat.
04 - Combine the cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper in a large bowl. 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 fresh herbs if desired.

# Additional Tips::

01 -
  • It looks restaurant-worthy but honestly feels effortless once you get the hang of the rhythm.
  • One dish, zero fuss cleanup, and it tastes even better the next day when all those flavors have gotten to know each other.
  • You can play with it endlessly—swap vegetables, add cheese or skip it, make it exactly what you need it to be.
02 -
  • Don't overstuff the peppers or they'll split during cooking—pack the filling gently and trust that it's enough.
  • Rinse your quinoa even though the box says it's already rinsed; this one step prevents that slightly bitter aftertaste and makes a real difference.
03 -
  • Use a sharp knife to cut the pepper tops—a dull one will crush them and make your filling spill everywhere, which I learned the frustrating way.
  • Don't skip the resting period after they come out of the oven; it lets everything settle and makes them easier to serve without everything tumbling out.
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