Description
These quinoa and vegetable stuffed peppers are a colorful, healthy, and satisfying dinner packed with fluffy quinoa, vibrant veggies, and bold flavors. Naturally gluten-free and easily made vegan, they’re perfect for meal prep and family dinners.
Ingredients
Scale
- 4 large bell peppers (any color, tops sliced off, seeds removed)
- 3/4 cup dry quinoa (rinsed well under cold water)
- 1 1/2 cups vegetable broth (or water)
- 1 medium carrot, finely diced
- 1 small zucchini, finely diced
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup cherry tomatoes, quartered (or 1 medium tomato, diced)
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 tablespoon tomato paste (optional)
- 1/4 cup fresh parsley or cilantro, chopped
- Optional toppings: crumbled feta cheese (or vegan feta), sliced avocado, extra fresh herbs (parsley, cilantro, or basil), hot sauce or chili flakes
Instructions
- Prep the Peppers: Slice the tops off 4 large bell peppers and scoop out the seeds and membranes. If needed, trim a tiny bit off the bottom so they sit flat. Place peppers upright in a baking dish and lightly brush or spray with olive oil. Set aside.
- Cook the Quinoa: Rinse 3/4 cup quinoa under cold running water. In a medium saucepan, combine rinsed quinoa and 1 1/2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until fluffy and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Sauté the Veggies: While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add red onion and sauté for 2 minutes. Add garlic, carrot, and zucchini; cook another 4-5 minutes, stirring often. Stir in corn, tomatoes, smoked paprika, and oregano. Cook for 1-2 more minutes. If using, add tomato paste and cook until fragrant. Season with salt and pepper.
- Make the Filling: In a large bowl, combine sautéed veggies with cooked quinoa. Add chopped parsley or cilantro. Taste and adjust seasoning.
- Stuff the Peppers: Spoon the quinoa-veggie mixture into the prepared peppers, packing gently. Place filled peppers upright in the baking dish. Scatter any leftover filling around the peppers.
- Bake: Drizzle peppers with remaining 1 tablespoon olive oil. Cover dish with foil and bake at 375°F for 25 minutes. Remove foil and bake another 8-10 minutes, until peppers are just tender and tops are golden.
- Finish and Serve: Let peppers cool for 5 minutes before serving. Top with feta, avocado, or extra herbs if desired.
Notes
For softer peppers, pre-bake empty shells for 10 minutes before stuffing. Customize the filling with seasonal veggies, black beans, or chickpeas for extra protein. To make vegan, skip cheese or use vegan cheese. If peppers are still firm after baking, return to oven for 5-10 more minutes. Broil at the end for a bit of char if desired.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 240
- Sugar: 8
- Sodium: 420
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 41
- Fiber: 6
- Protein: 8
Keywords: stuffed peppers, quinoa, vegetarian, healthy dinner, gluten-free, meal prep, plant-based, easy recipe, bell peppers, weeknight dinner