Colorful, cozy, and packed with flavor, these stuffed bell peppers are the kind of dinner that feels both wholesome and comforting. Tender bell peppers are filled with fluffy quinoa, sautéed veggies, and melty cheese for a simple meal that’s perfect any night of the week. They’re hearty enough for dinner but light enough to keep things fresh and balanced.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 zucchini, diced
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
- Rinse quinoa under cold water. In a medium saucepan, bring quinoa and vegetable broth to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork.
- In a large skillet, heat olive oil over medium heat. Add onion and zucchini and sauté for 4-5 minutes until tender.
- Stir in diced tomatoes, garlic powder, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes.
- Add cooked quinoa to the skillet and stir to combine. Spoon the mixture evenly into the bell peppers.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for 10 more minutes until cheese is melted and peppers are tender.
Tip
If you like a little heat, stir in 1/4 teaspoon red pepper flakes before stuffing the peppers. Leftovers reheat beautifully for lunch the next day.
These stuffed peppers are simple, satisfying, and perfect for meal prep, save this recipe to try for your next cozy dinner night.
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Stuffed Bell Peppers with Quinoa and Veggies
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Tender bell peppers filled with fluffy quinoa, sautéed vegetables, and melted mozzarella for a cozy, wholesome dinner.
Ingredients
4 large bell peppers, tops cut off and seeds removed
1 cup uncooked quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, diced
1 zucchini, diced
1 cup diced tomatoes (fresh or canned, drained)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
Instructions
1. Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
2. Rinse quinoa under cold water. In a medium saucepan, bring quinoa and vegetable broth to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork.
3. In a large skillet, heat olive oil over medium heat. Add onion and zucchini and sauté for 4-5 minutes until tender.
4. Stir in diced tomatoes, garlic powder, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes.
5. Add cooked quinoa to the skillet and stir to combine. Spoon the mixture evenly into the bell peppers.
6. Cover with foil and bake for 25 minutes. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for 10 more minutes until cheese is melted and peppers are tender.
Notes
Add 1/4 teaspoon red pepper flakes for a little heat if desired. Leftovers reheat well for lunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American