Stuffed Red Peppers with Quinoa and Vegetables

Stuffed Red Peppers with Quinoa and Vegetables is a nutritious and vibrant dish that brings together wholesome ingredients in a colorful and satisfying way. This meatless option is hearty, full of flavor, and perfect for a healthy weeknight dinner or meal prep.

Why You’ll Love This Recipe

These stuffed peppers are as nutritious as they are delicious. The quinoa provides protein and fiber, while the vegetables add freshness and texture. Baked until the peppers are tender and lightly caramelized, this dish is easy to prepare and endlessly customizable. It’s also naturally gluten-free and can be made vegan with simple swaps.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Large red bell peppers
• Cooked quinoa
• Onion, diced
• Zucchini or other seasonal vegetables, diced
• Garlic, minced
• Cherry tomatoes or canned diced tomatoes
• Olive oil
• Salt and pepper
• Dried oregano or Italian seasoning
• Shredded cheese (optional, for topping)
• Fresh herbs (parsley, basil) for garnish

directions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Lightly drizzle with oil and set in a baking dish.
3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
4. Add zucchini and tomatoes; cook until vegetables are tender. Stir in cooked quinoa and season with salt, pepper, and oregano.
5. Spoon the quinoa-vegetable mixture into the prepared bell peppers. Top with cheese if using.
6. Cover with foil and bake for 25–30 minutes. Remove foil and bake another 10 minutes until cheese is melted and peppers are tender.
7. Garnish with fresh herbs and serve hot.

Servings and timing

Serves: 4
Preparation time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

• Vegan: Omit the cheese or use a plant-based alternative.
• Protein Boost: Add black beans or cooked lentils to the filling.
• Spicy Kick: Include diced jalapeños or red chili flakes.
• Different Grains: Substitute quinoa with couscous, brown rice, or bulgur.

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F (175°C) or microwave individual portions until warmed through.

FAQs

Can I freeze stuffed peppers?

Yes, wrap them individually and freeze for up to 2 months. Thaw in the fridge before reheating.

Can I make these in advance?

Absolutely. Assemble them ahead of time and bake when ready to serve.

Do I have to precook the peppers?

No, baking them filled softens them perfectly.

What kind of quinoa should I use?

White, red, or tri-color quinoa all work well in this recipe.

Can I use other bell pepper colors?

Yes, orange, yellow, or green peppers can be used as substitutes.

How do I make the filling more flavorful?

Add fresh herbs, lemon juice, or a spoon of pesto to the quinoa mix.

Is this dish gluten-free?

Yes, quinoa is naturally gluten-free.

Can I add cheese inside the filling?

Yes, mix in shredded cheese before baking for a creamy texture.

What can I serve with this?

Pair it with a green salad or crusty bread for a complete meal.

How do I keep peppers from tipping over?

Slice a small amount from the bottom of each pepper to help them sit flat.

Conclusion

Stuffed Red Peppers with Quinoa and Vegetables is a healthy, satisfying, and beautiful dish that’s easy to prepare and full of flavor. With its versatility and nutrient-packed ingredients, it’s perfect for anyone looking to enjoy a wholesome, plant-forward meal.

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