Stuffed Bell Peppers Quinoa Herbs (Print Version)

Vibrant bell peppers packed with quinoa, fresh herbs, and vegetables baked to savory perfection.

# Components:

→ 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

→ Dairy (Optional)

15 - 1/2 cup crumbled feta cheese (optional)

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 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 or until liquid is absorbed. Fluff with a fork and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add zucchini and cook for 4 minutes until softened. Stir in cherry tomatoes and cook for 2 more minutes. Remove from heat.
04 - Combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper in a large bowl. If using, fold in feta cheese.
05 - Fill each bell pepper with quinoa mixture, packing lightly. Place them 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 herbs if desired.

# Expert Advice:

01 -
  • It's foolproof enough for a weeknight but impressive enough to set on the table for guests without apology.
  • Those tender, sweet peppers against the nutty, slightly fluffy quinoa create a texture contrast that somehow feels both comforting and exciting.
  • The fresh herbs mean you can taste spring in every bite, even if it's the dead of winter outside.
02 -
  • Don't skip rinsing the quinoa, because I learned this the hard way and spent an entire dinner wondering why it tasted faintly medicinal.
  • The peppers will continue cooking slightly even after you take them out, so don't wait for them to be falling apart in the oven or they'll be too soft to hold anything.
03 -
  • If your peppers keep tipping over in the baking dish, cut a thin slice off the bottom so they have a flat surface to sit on without compromising the filling cavity.
  • Make the filling up to a day ahead and refrigerate it, then fill and bake the peppers whenever you're ready, which turns this into a much more manageable dinner when life gets busy.
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