Lunch

Stuffed Bell Peppers with Quinoa

Name: Stuffed Bell Peppers with Quinoa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 large bell peppers, any color; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 medium zucchini, diced; 1 cup cherry tomatoes, halved; 1 teaspoon dried oregano; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh parsley, chopped; 1 cup shredded mozzarella or vegan cheese

Bysarra August 10, 2025

Jump to Recipe

These stuffed bell peppers with quinoa are a wholesome, colorful, and satisfying dish that brings together tender bell peppers, fluffy quinoa, fresh vegetables, and savory seasonings. Perfect for a weeknight dinner or a make-ahead lunch, this recipe offers a balanced combination of protein, fiber, and flavor in every bite.

Why You’ll Love This Recipe

This recipe combines the natural sweetness of bell peppers with the nutty texture of quinoa, creating a nutritious and hearty meal without feeling heavy. It is adaptable to various diets, easily made vegetarian or vegan, and can be prepared ahead of time for busy schedules. The dish is also highly versatile — ideal for experimenting with different fillings, herbs, and cheeses.

ingredients

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

Bell peppers, any color
Quinoa
Olive oil
Onion
Garlic
Diced tomatoes
Black beans (optional)
Corn kernels
Fresh parsley or cilantro
Salt
Black pepper
Paprika or smoked paprika
Grated cheese (optional for topping)

directions

Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
Rinse quinoa under cold water, then cook according to package instructions until fluffy.
In a skillet over medium heat, warm olive oil. Add onion and garlic, sauté until softened.
Stir in diced tomatoes, black beans (if using), and corn. Season with salt, pepper, and paprika.
Add the cooked quinoa to the skillet mixture and combine well. Stir in fresh herbs.
Spoon the quinoa mixture evenly into the prepared bell peppers.
If desired, sprinkle cheese on top.
Place stuffed peppers upright in a baking dish, add a splash of water to the bottom, and cover loosely with foil.
Bake for 25–30 minutes, uncover for the last 5–10 minutes to lightly brown the tops.

Servings and timing

Servings: 4 stuffed peppers
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use cooked rice, couscous, or bulgur instead of quinoa for a different texture.
Swap black beans for chickpeas or lentils.
Add diced zucchini, mushrooms, or spinach for extra vegetables.
For a spicier version, add chopped jalapeños or a pinch of cayenne pepper.
Top with feta, goat cheese, or vegan cheese alternatives.

storage/reheating

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through, or warm in the microwave for 1–2 minutes. These peppers can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

How do I keep the peppers from getting soggy?

Avoid overbaking and use just enough liquid in the baking dish to prevent sticking.

Can I make this recipe vegan?

Yes, simply omit the cheese or use a dairy-free alternative.

Can I use leftover quinoa?

Absolutely, leftover quinoa works perfectly and saves time.

What color bell pepper is best for this recipe?

Any color works, but red, yellow, and orange tend to be sweeter, while green has a slightly bitter taste.

Can I prepare the filling in advance?

Yes, you can make the filling up to 2 days ahead and store it in the refrigerator until ready to stuff the peppers.

Do I have to cook quinoa before stuffing the peppers?

Yes, quinoa should be cooked beforehand for the best texture and even cooking.

Can I add meat to this recipe?

Yes, cooked ground turkey, chicken, or beef can be mixed into the filling.

How do I freeze stuffed peppers?

Cool completely, wrap individually in foil, and store in a freezer-safe container or bag.

How do I reheat from frozen?

Thaw overnight, then bake at 350°F (175°C) for about 20–25 minutes until warmed through.

Can I use mini bell peppers for appetizers?

Yes, adjust the baking time to about 10–15 minutes for smaller peppers.

Conclusion

Stuffed bell peppers with quinoa are a nutritious, flavorful, and versatile dish that works well for both casual meals and special occasions. With endless filling options and the ability to make ahead or freeze, this recipe is a practical and delicious addition to your cooking repertoire

sarra