Stuffed Bell Peppers Quinoa Herbs (Printable)

Bell peppers filled with quinoa, fresh herbs, and vegetables baked to perfection for a wholesome meal.

# 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 make it:

01 - Preheat oven to 375°F. 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 2 minutes until fragrant. Add zucchini and cook 4 minutes until softened. Stir in cherry tomatoes and cook 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 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 -
  • The peppers become tender and slightly sweet from baking, while the quinoa filling stays light and herbaceous—a perfect balance that feels elegant but tastes uncomplicated.
  • You can prep everything while the quinoa cooks, making this surprisingly doable on a busy weeknight.
02 -
  • Don't skip rinsing the quinoa or it tastes bitter and slightly soapy—a quick rinse under cold water changes everything and takes just a minute.
  • If your peppers are leaning or falling over while baking, prop them up with balls of foil tucked between them; they'll stay upright and cook evenly.
03 -
  • If your bell peppers won't stand upright, slice a tiny bit off the bottom to flatten them—this changes your whole cooking experience from frustrating to smooth.
  • Taste the quinoa filling before you stuff the peppers so you can adjust the salt or herbs while you still can; it's your last chance to make it exactly right.
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