Quinoa Stuffed Bell Peppers (Print)

Bell peppers filled with savory quinoa, veggies, and cheese, baked for a satisfying Mediterranean main.

# Ingredients:

→ Produce

01 - 4 large bell peppers (any color), tops removed and seeds deveined
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 cup cherry tomatoes, quartered
06 - 2 cups fresh spinach, roughly chopped
07 - 2 tablespoons fresh parsley, chopped (for garnish)
08 - Lemon wedges (optional, for serving)

→ Grains

09 - 1 cup uncooked quinoa, thoroughly rinsed

→ Liquids

10 - 2 cups vegetable broth

→ Dairy

11 - 1 cup shredded mozzarella or feta cheese, divided (optional)

→ Pantry Staples

12 - 2 tablespoons olive oil
13 - 1 teaspoon dried oregano
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground cumin
16 - Fine sea salt, to taste
17 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat your oven to 375°F (190°C).
02 - In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat, fluff the grains with a fork, and set aside.
03 - While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until it becomes translucent, approximately 3 minutes. Introduce the minced garlic, diced zucchini, and quartered cherry tomatoes. Continue to cook for another 5 minutes until the vegetables begin to soften.
04 - Stir in the chopped fresh spinach and cook until it has wilted down, which should take about 2 minutes.
05 - Remove the skillet from the heat. Add the cooked quinoa, half of the shredded cheese (if using), dried oregano, smoked paprika, ground cumin, salt, and black pepper. Mix all ingredients thoroughly to ensure an even distribution of flavors.
06 - Arrange the hollowed bell peppers upright in a lightly greased baking dish. Carefully spoon the prepared quinoa and vegetable mixture into each pepper cavity, pressing gently to pack them snugly.
07 - Evenly distribute the remaining shredded cheese over the top of each stuffed pepper. Cover the baking dish tightly with aluminum foil.
08 - Place the covered baking dish in the preheated oven and bake for 25 minutes. Following this, remove the aluminum foil and continue to bake for an additional 10 minutes, or until the bell peppers are tender and the cheese on top is melted and golden brown.
09 - Remove the dish from the oven. Garnish the stuffed peppers with freshly chopped parsley. Serve immediately with optional lemon wedges on the side.

# Expert Tips:

01 -
  • Ready in under an hour for a wholesome weeknight dinner
  • Naturally gluten-free and easily adaptable for vegan diets
  • Perfect for meal prep with excellent leftover potential
  • Customizable with whatever vegetables you have on hand
02 -
  • Excellent source of plant protein with about 13g per serving
  • Rich in fiber, vitamins, and antioxidants from the colorful vegetables
  • Naturally gluten-free and easily made dairy-free with simple substitutions
  • Makes perfect leftovers that taste even better the next day
03 -
  • Choose peppers of similar size for even cooking. If you find peppers with flat bottoms, they'll stand more easily in the baking dish. I've learned through many attempts that red and orange peppers tend to be sweeter than green, while yellow offers a middle ground. For a stunning presentation, use a variety of colors.
  • When cooking quinoa, resist the urge to peek under the lid or stir. The perfect fluffy texture comes from allowing the steam to do its work undisturbed. And always let the cooked quinoa rest for those extra five minutes off the heat – this final step makes all the difference between good and great quinoa.

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