Stuffed Bell Peppers Quinoa Herbs (Printable)

Bell peppers packed with quinoa, herbs, and vegetables offer a vibrant and wholesome spring meal.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds cleaned out
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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers in an upright position.
02 - In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Fluff with a fork and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add red onion and garlic, sauté for 2 minutes until fragrant. Stir in zucchini and cook for 4 minutes until softened. Add cherry tomatoes and cook for 2 additional minutes. Remove from heat.
04 - In a large mixing bowl, combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. If desired, fold in crumbled feta cheese.
05 - Divide quinoa mixture evenly among bell peppers, packing lightly without compressing. Arrange peppers upright in the prepared baking dish.
06 - Cover baking dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 10 additional minutes until peppers are tender and tops are lightly browned.
07 - Allow peppers to cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in under an hour with simple techniques you probably already know.
  • The combination of chewy quinoa, tender vegetables, and fresh herbs creates layers of flavor that taste light yet deeply satisfying.
  • One pan holds all four servings, which means minimal cleanup and maximum peace of mind on busy weeknights.
02 -
  • Rinsing your quinoa before cooking eliminates bitterness and makes a noticeable difference in the final flavor—it's a small step that honestly transforms the whole dish.
  • Don't skip the 5-minute rest after removing the peppers from the oven because it lets them firm up slightly and makes them much easier to serve without falling apart on the plate.
03 -
  • Choose bell peppers with flat bottoms instead of pointed ones so they stand steadily in the baking dish without tipping during cooking.
  • If your peppers seem large or thick-walled, bake them covered for an extra 10 minutes to ensure they're truly tender rather than just warm.
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