Stuffed Bell Peppers with Quinoa, Vegetables & Cheese
Description
These stuffed bell peppers are a vibrant, colorful, and nutrient-packed meal. They combine fluffy quinoa, hearty vegetables, and melty cheese, baked to perfection in sweet bell peppers. This dish is perfect as a wholesome vegetarian main, but you can also serve it as a side for protein-rich meals. It’s healthy, filling, and visually stunning—ideal for weeknight dinners or meal prep.
Prep and Cook Time
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients
For the peppers:
4 large bell peppers (any color, tops removed and seeds discarded)
1 tablespoon olive oil
Salt and pepper, to taste
For the quinoa filling:
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 small onion, finely diced
2 cloves garlic, minced
1 medium zucchini, diced
1 medium carrot, diced
1 cup mushrooms, diced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
½ cup shredded mozzarella cheese (plus extra for topping)
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all peppers.
Cook the quinoa:
In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Prepare the vegetables:
While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté for 2–3 minutes until fragrant.
Add zucchini, carrot, and mushrooms. Cook for 5–6 minutes until tender.
Stir in cherry tomatoes, oregano, basil, salt, and pepper. Cook for 2 more minutes.
Combine filling:
In a large bowl, mix cooked quinoa, sautéed vegetables, mozzarella, and Parmesan until well combined.
Stuff the peppers:
Spoon the quinoa-vegetable mixture evenly into each bell pepper. Top each with a little extra mozzarella.
Bake:
Place stuffed peppers upright in the baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until the peppers are tender and cheese is melted and golden.
Serve:
Garnish with chopped fresh parsley. Serve warm as a main dish or a hearty side.
Frequently Asked Questions (FAQs)
Q: Can I make this vegan?
A: Yes! Replace the cheese with vegan cheese or nutritional yeast.
Q: Can I prep this in advance?
A: Absolutely. Assemble stuffed peppers a day ahead and store covered in the fridge. Bake just before serving.
Q: Can I use other grains instead of quinoa?
A: Sure! Brown rice, farro, or couscous work well. Adjust cooking times accordingly.
Q: Can I freeze stuffed peppers?
A: Yes, freeze unbaked peppers individually wrapped. Bake from frozen at 375°F (190°C) for 40–50 minutes.
Q: What other vegetables can I add?
A: Spinach, corn, peas, or roasted sweet potatoes are great additions.
Nutritional Information (Per Stuffed Pepper, Approximate)
Calories: 280 kcal
Protein: 12 g
Carbohydrates: 35 g
Fiber: 6 g
Sugars: 6 g
Fat: 10 g
Saturated Fat: 4 g
Sodium: 450 mg (depending on broth and cheese)