Why is it that stuffed foods are so much more fun to eat? Whatever the reason, I know you’ll want to add these quinoa stuffed peppers to your “favorites” list.
This quinoa stuffed peppers recipe is easy to make and comes together quickly. You whip up different parts of the dish at the same time, but never fear, it’s all quite simple — and the end result is worth it!
This stuffed pepper recipe is chock-full of healthy vegetables and beneficial ingredients, including:
- Bell peppers: Whether you use stuffed green peppers, yellow peppers, red peppers or orange peppers, bell peppers are the stars of this stuffed bell pepper recipe. High in vitamins C and A, along with B vitamins and fiber, bell peppers support healthy weight, eye health, immunity, skin and the brain.
- Quinoa: You can’t make this quinoa stuffed peppers recipe without the quinoa. This healthy grain is loaded with important minerals, including manganese, magnesium, phosphorus, copper, iron, selenium and zinc. In addition, it’s gluten-free and can support the heart, gut, bones and more.
- Onion: Onions are rich in vitamin C and can help combat disease. That’s why adding them to an array of recipes, including this quinoa stuffed peppers recipe, is a great idea.
- Zucchini: Zucchini is rich in antioxidants, and its anti-inflammatory effects make it beneficial for so many aspects of health. It can improve digestion, support the eyes, boost energy, and may even help balance adrenal and thyroid function.
How to Make Quinoa Stuffed Peppers
Wonder how to make stuffed peppers?
Start by getting the oven toasty while you prepare the quinoa. Don’t forget to rinse and drain the quinoa, as it can change the finished product’s flavor.
Add to a saucepan, and combine with stock. Use vegetable stock if you want to make vegetarian stuffed peppers.
Bring to a boil, and then reduce heat, cover and cook for 15 minutes. After the time’s up, remove the pan from heat, and keep covered for another five minutes.
Then fluff the quinoa with a fork — doesn’t that look good? — and set aside.
While your quinoa’s cooking, resting and doing what quinoa does, get those peppers ready. Sprinkle the halves with sea salt and pepper.
Once the oven’s hot enough, place the peppers on a baking sheet, and roast them. Be sure that the cut side is facedown.
Keep them in the oven until the skin gets that lovely charred look, about 20 minutes or so. Grab the baking pan from the oven, but don’t turn it off just yet — we’ll be back.
Instead, lower the heat to 375 degrees, and turn your peppers over so they’re ready to be stuffed later.
Time to switch! While the peppers are cooking, heat benefit-rich olive oil in a skillet over medium heat, and throw in your chopped and highly nutritious onions, zucchini, garlic and Italian seasoning. Then season with salt and pepper.
This is also the point where family members will begin sticking their heads in the doorway to investigate the sweet smells coming out of the kitchen.
Cook the veggies until they start softening up, about 10 to 12 minutes. Now’s the time to add in that quinoa you set aside. Sprinkle with fresh parsley, and mix it all up.
Now is the moment you’ve been waiting for: Scoop the quinoa mixture evenly into the bell pepper halves, and drizzle with a little oil. Pop them back into the waiting oven until they’re warmed through, and then sprinkle the crumbled goat cheese atop each half.
If you’re not a fan of goat cheese, try a melty cheese like mozzarella, and warm in the oven until the cheese bubbles on the peppers.
That wasn’t so hard, was it? I love how fancy this dinner looks without a ton of effort — and how I always have these basic ingredients on hand.
What do you serve with stuffed bell peppers? Serve with a side salad and enjoy.
Looking for other bell pepper recipes besides this stuffed bell peppers recipe? Try these:
- Beef and Quinoa Stuffed Bell Peppers
- Turkey-Stuffed Bell Peppers: Scrumptious Stuffed Peppers!
- Stuffed Peppers with Rice Recipe
These quinoa stuffed peppers are veggie-friendly and made with roasted peppers, nutritious onions and zucchini, and protein-packed quinoa.
- 2 cups chicken or vegetable stock
- 1 cup quinoa, rinsed and drained
- 2 bell peppers, halved and seeded
- 1 teaspoon olive oil plus additional for drizzling
- 1 onion, chopped
- 1 zucchini, chopped
- 2 tablespoons minced garlic
- 1 tablespoon dried Italian seasoning
- 1/2 cup fresh parsley, chopped
- 1 cup crumbled goat cheese
- Preheat oven to 450 F.
- Cook quinoa with stock according to box.
- Meanwhile, sprinkle bell peppers with salt and pepper. Place on baking sheet and roast cut side down until skin begins to char, about 20 minutes. Remove from oven and reduce oven temperature to 375 degrees Fahrenheit.
- While bell peppers roast, heat oil in a skillet over medium heat. Add onion, zucchini, garlic and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10–12 minutes. Add reserved quinoa. Sprinkle with parsley and stir to combine.
- Turn bell peppers cut side up and fill halves evenly with quinoa mixture. Drizzle with oil as desired. Heat in the oven until warmed through. Served topped with cheese.
- If you’re not a fan of goat cheese, try a melty cheese like mozzarella, and warm in the oven until the cheese bubbles on the peppers.
- Use vegetable stock if you want to keep this vegetarian.
- If you want some added protein, you can mix a little grass-fed beef in with the quinoa if you aren’t focused on keeping this recipe vegetarian.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Dishes
- Method: Oven
- Cuisine: American
- Serving Size: Half a pepper
- Calories: 343
- Sugar: 6.8g
- Sodium: 532mg
- Fat: 15.1g
- Saturated Fat: 7.9g
- Unsaturated Fat: 7.1g
- Trans Fat: 0.1g
- Carbohydrates: 39.6g
- Fiber: 5.3g
- Protein: 15.9g
- Cholesterol: 22mg
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