Quinoa Stuffed Peppers Recipe: How to Make Stuffed Peppers

Ingredients

• chicken or vegetable stock2 cups
• quinoa, rinsed and drained1 cup
• bell peppers, halved and seeded2
• olive oil plus additional for drizzling1 teaspoon
• onion, chopped1
• zucchini, chopped1
• minced garlic2 tablespoons
• dried Italian seasoning1 tablespoon
• fresh parsley, chopped1/2 cup
• crumbled goat cheese1 cup

Method

1. Preheat oven to 450 F.
2. Cook quinoa with stock according to box.
3. 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.
4. 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.
5. 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.

Swaps & notes

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.