Description
Colorful stuffed bell peppers filled with fluffy herbed quinoa, fresh vegetables, and bright Mediterranean flavors, baked until tender and perfectly satisfying.
Ingredients
Scale
- 4 large bell peppers, tops cut and seeds removed
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 190°C and lightly grease a baking dish.
- Cook quinoa in vegetable broth until fluffy, then let it cool slightly.
- In a mixing bowl, combine quinoa with cherry tomatoes, zucchini, red onion, garlic, olive oil, parsley, basil, oregano, salt, black pepper, and lemon juice.
- Arrange the hollowed bell peppers upright in the baking dish.
- Spoon the quinoa mixture into each pepper, filling generously without packing too tightly.
- Bake for 30 to 35 minutes until peppers are tender.
- Remove from oven, let rest briefly, then serve warm.
Notes
- Use slightly undercooked quinoa so it finishes perfectly in the oven.
- Choose peppers that stand upright for even cooking.
- Add extra lemon juice before serving for brightness.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: stuffed bell peppers, quinoa stuffed peppers, vegetarian dinner, healthy baked peppers, mediterranean recipe