Stuffed Bell Peppers Quinoa Herbs (Printable)

Bell peppers filled with quinoa, herbs, and vegetables baked for a vibrant, wholesome spring dinner.

# What You 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)

# How-To Steps:

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 2 minutes until fragrant. Add the zucchini and cook 4 minutes until softened. Stir in the cherry tomatoes and cook 2 more 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 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 Suggestions:

01 -
  • It looks impressive enough to serve guests but honest enough to make on a Tuesday night when you just want something good.
  • The herbs keep things fresh and bright, making you feel lighter after eating instead of heavy.
  • Everything cooks in one oven, so you can actually relax while dinner happens.
02 -
  • Don't skip rinsing the quinoa or you'll taste bitterness underneath all your carefully chosen flavors. I learned this the hard way during my first batch.
  • Bell peppers release moisture as they cook, which means soggy filling is possible if you overcook them, so set a timer and check at 35 minutes rather than assuming they need the full 40.
03 -
  • Don't wash your fresh herbs until just before using them, and dry them well so they don't introduce excess moisture into your filling.
  • If your quinoa seems dry after cooking, you can fluff it with a tiny splash of broth before combining with vegetables, this prevents the filling from feeling grainy.
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