Stuffed Bell Peppers Quinoa Herbs (Printable Version)

Bell peppers filled with quinoa, herbs, and vegetables baked to tender perfection for a light dinner.

# Ingredient List:

→ 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 - ¼ cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1 teaspoon dried oregano
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - 2 tablespoons olive oil

→ Dairy (Optional)

15 - ½ cup crumbled feta cheese (optional)

# How-To Steps:

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 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 additional minutes. Remove from heat.
04 - In a large bowl, combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. If using, fold in feta cheese.
05 - Fill each bell pepper with quinoa mixture, packing lightly. Place them upright in the prepared baking dish.
06 - Cover the baking 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.

# Expert Tips:

01 -
  • The peppers turn tender and slightly caramelized while the quinoa filling stays fluffy and absorbs all those fresh herb flavors.
  • It's a complete meal that tastes restaurant-quality but comes together in under an hour, which means weeknight dinners feel less rushed.
  • You can customize the filling based on what's in your fridge, so it works whether you're cooking for strict vegetarians or curious omnivores.
02 -
  • Don't skip rinsing the quinoa—this one step eliminates bitterness and changes everything about how the grain tastes in the final dish.
  • The size of your vegetable dice matters more than you'd think; uniformly small pieces cook evenly and distribute throughout the filling so every spoonful feels complete.
03 -
  • Cutting the peppers so they sit perfectly flat makes all the difference in preventing them from tipping or rolling during baking.
  • Don't overfill the peppers—pack the filling gently and leave a small amount of space at the top so nothing spills over into the baking dish during cooking.
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