Stuffed Bell Peppers Quinoa Herbs (Printable)

Colorful bell peppers filled with quinoa, fresh herbs, and veggies, baked to a tender finish.

# What You'll Need:

→ 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)

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add zucchini and cook for 4 minutes until softened. Stir in cherry tomatoes and cook for 2 additional minutes. Remove from heat.
04 - Combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper in a large bowl. If using, fold in feta cheese.
05 - Fill each bell pepper with 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 for an additional 10 minutes until peppers are tender and tops are lightly browned.
07 - Let cool for 5 minutes before serving. Garnish with extra fresh herbs if desired.

# Expert Tips:

01 -
  • It's naturally vegetarian and gluten-free without feeling like you're missing anything.
  • The herbs make it taste restaurant-quality, but it comes together in under an hour.
  • Leftovers taste even better the next day, so you're essentially getting two dinners from one effort.
02 -
  • Cutting the pepper tops off straight and clean makes a huge difference in how they look on the plate—use a sharp knife and turn the pepper as you cut, not the knife.
  • If your peppers are very thick-walled, you can briefly blanch them in boiling water for 5 minutes before stuffing to ensure they're tender enough, especially if you prefer a softer bite.
03 -
  • Don't skip rinsing the quinoa—it takes 30 seconds and completely eliminates the slightly bitter, soapy taste some people notice.
  • If you find yourself without fresh herbs, you can substitute dried, but use about one-third the amount since dried herbs are more concentrated.
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