Description
Stuffed Red Peppers with Quinoa and Vegetables is a wholesome, colorful, and satisfying meatless meal featuring tender bell peppers filled with a savory mix of quinoa, sautéed vegetables, and fresh herbs. Perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
- 4 large red bell peppers
- 2 cups cooked quinoa
- 1 small onion, diced
- 1 cup zucchini or other seasonal vegetables, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes or canned diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 cup shredded cheese (optional)
- 2 tablespoons chopped fresh parsley or basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers and remove seeds and membranes. Lightly drizzle inside with olive oil and place upright in a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes until soft.
- Add zucchini and tomatoes; cook for another 5–6 minutes until tender. Stir in cooked quinoa, oregano, salt, and pepper.
- Spoon the quinoa-vegetable mixture into each bell pepper, pressing down gently. Top with shredded cheese if using.
- Cover dish with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted.
- Garnish with fresh herbs and serve hot.
Notes
- Use a mix of bell pepper colors for a more vibrant presentation.
- Add beans or lentils for extra protein.
- For a vegan version, skip cheese or use dairy-free alternatives.
- To help peppers stand upright, trim a thin slice off the bottom to level them.
- Can be assembled in advance and baked fresh before serving.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 260
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg