Stuffed Bell Peppers Quinoa Herbs (Printable)

Bell peppers filled with quinoa, fresh herbs, zucchini, and cherry tomatoes, baked until tender.

# Required Ingredients:

→ 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

# Directions:

01 - Preheat the oven to 375°F. 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 aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 10 minutes until peppers are tender and tops are lightly browned.
08 - Let cool for 5 minutes before serving. Garnish with extra herbs if desired.

# Expert Advice:

01 -
  • The smell of fresh basil and mint filling your kitchen is honestly worth the price of admission alone.
  • These peppers are naturally vegetarian and gluten-free, so they work for almost anyone at your table.
  • Everything comes together in about an hour, making it perfect for a weeknight dinner that doesn't feel rushed.
02 -
  • Rinse your quinoa in a fine-mesh strainer or you'll end up with a slightly bitter taste that ruins the whole thing, a mistake I only needed to make once.
  • Don't skip removing the pepper seeds thoroughly because biting into a stray seed is genuinely unpleasant and distracting.
03 -
  • Choose peppers that are roughly the same size so they cook at the same rate and look beautiful when plated together.
  • If your peppers are stubborn about standing upright, shave a tiny bit off the bottom with your knife so they have a flat surface to sit on.
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