Stuffed Bell Peppers Quinoa Herbs (Print View)

Colorful peppers stuffed with quinoa, fresh herbs, and vegetables for a wholesome Mediterranean-style main dish.

# What You'll 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 Prepare:

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

# Expert Advice:

01 -
  • The quinoa stays fluffy and absorbs all those herb flavors without turning mushy or bland.
  • One dish feeds four people and feels fancy enough for company, but simple enough for a Tuesday night.
  • You can prep these in the morning and pop them in the oven when you get home—no last-minute scrambling.
02 -
  • Rinse your quinoa before cooking, or it tastes bitter and slightly soapy—a lesson I learned the hard way on my first attempt.
  • Don't remove the foil too early or your peppers will shrivel instead of staying plump and tender.
03 -
  • If your peppers won't stand upright, slice a thin piece off the bottom to create a flat surface—problem solved with one small knife move.
  • Make the filling the night before and refrigerate it; the flavors deepen and you'll have almost no prep work on actual cooking day.
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