Stuffed Bell Peppers Quinoa Herbs (Printable version)

Bell peppers filled with quinoa, vegetables, and fresh herbs, baked to tender perfection.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (any color), tops cut off and seeds removed
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)

# Step-by-step guide:

01 - Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
02 - In a medium saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté for 2 minutes until fragrant. Add the zucchini and cook for 4 minutes until softened. Stir in the cherry tomatoes and cook for 2 more minutes. Remove from heat.
04 - Combine the cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper in a large bowl. If using, fold in the feta cheese.
05 - Fill each bell pepper with the quinoa mixture, packing lightly. Place them upright in the baking dish.
06 - Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops are lightly browned.
07 - Let cool for 5 minutes before serving. Garnish with extra herbs if desired.

# Expert Advice:

01 -
  • It looks stunning on the table, which means dinner feels celebratory without any fussy techniques.
  • The filling is flexible enough to use whatever vegetables are on hand, making it feel like your own creation.
  • One-dish simplicity meets impressive presentation, so you get compliments while actually enjoying your evening.
02 -
  • Don't skip rinsing the quinoa—once I didn't, thinking it was unnecessary, and the slight bitterness made me wish I had taken those 30 seconds.
  • Make sure your peppers are actually upright and stable before filling them, or they'll slouch and spill during baking, which is frustrating and completely preventable.
03 -
  • If your peppers are particularly large or uneven, slice a thin piece off the bottom to create a flat surface—this keeps them upright and stable during baking.
  • Prepare everything the morning of cooking and store the filling in the fridge, then simply stuff and bake when you're ready, which transforms this into a genuinely relaxed dinner option.
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