Quinoa and Veggie Stuffed Bell Peppers

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
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Quinoa and Veggie Stuffed Bell Peppers are a colorful and nutritious delight perfect for any meal. This recipe combines the wholesome goodness of quinoa with fresh veggies for a satisfying dish that's as beautiful as it is tasty.

Ingredients for Quinoa and Veggie Stuffed Bell Peppers

The star of this dish is undoubtedly the quinoa, which acts as a hearty base while soaking up flavors beautifully. The vegetable broth infuses the quinoa with a savory depth. We’ve got spinach for a boost of greens, and cherry tomatoes add a sweet and tangy kick. Garlic is a must for that aromatic touch, while dried oregano and basil bring a hint of Italian flair. A drizzle of olive oil ties everything together with richness, and finally, a sprinkle of mozzarella cheese (if you like) adds a creamy finish.

Tips & Tricks

  • Choose bell peppers that can stand upright on their own to prevent tipping during baking.
  • Rinse the quinoa thoroughly to remove any bitterness.
  • If you need to make this dish vegan, simply skip the cheese or use a dairy-free alternative.

Serving Suggestions

These stuffed peppers pair beautifully with a simple green salad tossed with a lemon vinaigrette. A side of crusty bread can also complement the meal, perfect for soaking up any delicious juices left behind.

Frequently Asked Questions

Can I use a different grain instead of quinoa?
Absolutely! Feel free to substitute with rice, couscous, or even bulgur.
How do I store leftovers?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this dish ahead of time?
Yes, you can prepare the stuffed peppers up to the baking step, then cover and refrigerate. When ready to eat, bake as directed.

Quinoa and Veggie Stuffed Bell Peppers Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While the oven is warming up, prep your bell peppers. Slice off the tops and scoop out the seeds and membranes. This creates a perfect little vessel for our filling.

Now, move on to the quinoa. Combine your quinoa with vegetable broth in a medium saucepan. Bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes or until the quinoa is tender and all the broth is absorbed.

While the quinoa is cooking, heat up a skillet over medium heat and add a tablespoon of olive oil. Toss in the minced garlic and sauté for about a minute until it's fragrant but not browned. Add in the spinach and cherry tomatoes. Cook them for 3 to 4 minutes until the spinach wilts and the tomatoes soften.

Once the quinoa is ready, stir it into the skillet with the veggies. Add oregano, basil, and season with salt and pepper to taste. Mix everything well so the flavors meld together.

Time to stuff those peppers! Spoon the quinoa mixture into each bell pepper, pressing down gently to pack it in. Arrange them in a baking dish, cover with foil, and bake for 30 minutes. If you're going for that cheesy finish, remove the foil, sprinkle with mozzarella cheese, and pop them back in the oven for another 10 minutes until the cheese is melted and bubbly.

Why You'll Love This Recipe

  • Simple and quick to prepare, making it perfect for weeknights.
  • Packed with plant-based protein and nutrients.
  • A versatile dish that can easily be customized to suit your taste.

Ingredients

4 large bell peppers
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tbsp olive oil
Salt and pepper to taste
1/2 cup shredded mozzarella cheese (optional)

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and broth is absorbed.
4. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
5. Add spinach and cherry tomatoes to the skillet, cook for 3-4 minutes until spinach is wilted and tomatoes are softened.
6. Stir in cooked quinoa, oregano, basil, salt, and pepper. Mix well to combine all ingredients.
7. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
8. Place stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes. If using, remove foil, sprinkle with mozzarella cheese, and bake for an additional 10 minutes until cheese is melted and bubbly.
9. Serve warm and enjoy!

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