Stuffed Bell Peppers Quinoa Herbs (Printable)

Colorful bell peppers filled with quinoa, herbs, and vegetables, baked to a tender finish for a wholesome dinner.

# What You'll Need:

→ Vegetables

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

# How-To:

01 - Preheat the oven to 375 degrees Fahrenheit. 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 - In a large bowl, combine the cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. 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 aluminum 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 restaurant-worthy but honestly requires minimal skill, so you'll impress people without the stress.
  • The filling is naturally gluten-free and works beautifully for vegetarians, making it perfect when you're cooking for mixed dietary needs.
  • Leftovers taste even better the next day as the flavors settle, which means meal prep becomes your secret weapon.
02 -
  • Don't crowd your baking dish or pack the filling too tightly, or the peppers will steam rather than bake and stay pale instead of developing color.
  • Rinsing your quinoa is genuinely important and takes only 30 seconds—skipping it leaves a slightly bitter taste that lingers on the palate.
03 -
  • Choose bell peppers that are relatively the same size so they bake evenly and look stunning when plated.
  • If your peppers seem overcooked but the filling is still cold, you've baked covered for too long—reduce the initial covered time to 25 minutes and watch more carefully your second time around.
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