Stuffed Bell Peppers Quinoa Herbs (Printable)

Colorful bell peppers filled with quinoa, fresh herbs, and vegetables, baked to perfection for a wholesome meal.

# What You 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 and 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 Make It:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate the peppers standing 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 fully 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 diced zucchini and cook for 4 minutes until softened. Stir in cherry tomatoes and cook for 2 additional minutes. Remove from heat.
04 - In a large mixing bowl, combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. If using, fold in crumbled feta cheese until evenly distributed.
05 - Divide quinoa mixture evenly among bell peppers, packing filling lightly into each pepper. Arrange filled peppers upright in prepared baking dish.
06 - Cover baking dish tightly with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes until peppers are tender and tops are lightly browned.
07 - Allow peppers to cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but actually comes together faster than you'd expect, even on nights when you're tired.
  • The combination of fresh herbs and quinoa creates this bright, clean flavor that feels indulgent without being heavy.
  • These reheat beautifully, making them perfect for meal prep or feeding yourself well all week long.
02 -
  • Don't skip rinsing your quinoa—it removes the bitter coating and makes a noticeable difference in how clean and bright the final dish tastes.
  • If your peppers are particularly large, you might need a few extra minutes in the oven, so watch for them to soften rather than relying solely on the timer.
03 -
  • Let your peppers cool completely before refrigerating so they don't steam themselves soggy in the container.
  • If using dairy-free feta or omitting it entirely, add a squeeze of lemon juice to brighten the filling and replace that subtle tang.
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