These Quinoa Stuffed Bell Peppers are a colorful, nutrient-packed dish inspired by Mediterranean flavors. Bursting with a hearty quinoa filling infused with aromatic spices, fresh vegetables, and creamy feta, they’re as delicious as they are beautiful. Perfect for a weeknight dinner or a party centerpiece, this recipe is a healthy twist on a classic comfort food.
- 4 large bell peppers ((any color, tops removed and seeds hollowed))
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 1 medium zucchini (diced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup cooked chickpeas
- 0.5 cup feta cheese crumbled (optional)
- 0.25 cup fresh parsley (chopped)
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 0.5 cup mozzarella cheese (shredded)
- 1 Prepare the Bell Peppers
Wash and hollow out the bell peppers by removing the tops and seeds. Place them upright in a baking dish.
- 2 Cook the Quinoa
In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork.
- 3 Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until fragrant. Stir in zucchini and cook until softened. Add cherry tomatoes, chickpeas, and spices (paprika, oregano, salt, and pepper), mixing well. Cook for 5 minutes.
- 4 Combine Filling Ingredients
In a large bowl, mix the cooked quinoa, sautéed vegetables, feta cheese, and parsley. Adjust seasoning as needed.
- 5 Stuff the Bell Peppers
Fill each bell pepper generously with the quinoa mixture, pressing it down slightly. Top with shredded mozzarella cheese.
- 6 Bake the Bell Peppers
Preheat your oven to 190°C (375°F). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
- For a vegan option, omit the feta and mozzarella cheese and replace them with a vegan alternative or nutritional yeast.
- These stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for up to a month.
- Experiment with different spices or add nuts like pine nuts for extra texture.