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Craving a wholesome and colorful dish? These stuffed bell peppers filled with quinoa and herbs are the perfect answer. They are not just a meal; they are a delightful combination of flavors and textures that will brighten your dinner table. Imagine biting into a tender bell pepper, bursting with nutritious quinoa and the fresh essence of herbs. It’s a feast for both the eyes and taste buds!

This recipe is great for meal prep or a cozy family dinner. It's nutritious, filling, and incredibly versatile. You can easily customize the filling with your favorite vegetables or proteins. Whether you enjoy them as a main course or a side dish, these stuffed peppers are sure to impress!

Savory Stuffed Bell Peppers with Quinoa and Fresh Herbs

These stuffed bell peppers are a perfect blend of flavors with a hearty filling made from quinoa, fresh herbs, and spices. The bell peppers become tender while roasting, offering a slightly sweet and smoky flavor that pairs wonderfully with the nutty quinoa. Each bite is a satisfying burst of deliciousness!

Ingredients

• 4 large bell peppers (any color)

• 1 cup quinoa, rinsed

• 2 cups vegetable broth or water

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup diced tomatoes (canned or fresh)

• 1 cup black beans, drained and rinsed

• 1 teaspoon cumin

• 1 teaspoon paprika

• Salt and pepper to taste

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 1 cup shredded cheese (optional)

• Olive oil for drizzling

Instructions

1. Prepare the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed.

2. Sauté Aromatics: In a skillet, heat a splash of olive oil over medium heat. Add diced onions and garlic, sautéing until translucent, about 3-4 minutes.

3. Mix the Filling: In a large bowl, combine cooked quinoa, sautéed onions and garlic, diced tomatoes, black beans, cumin, paprika, salt, pepper, and fresh herbs. Stir until well mixed.

4. Preheat the Oven: Preheat the oven to 375°F (190°C).

5. Stuff the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up. Fill each pepper with the quinoa mixture, pressing down gently to pack it in. If using cheese, sprinkle on top.

6. Bake: Drizzle a little olive oil over the stuffed peppers. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is melted, if using.

7. Serve: Allow to cool slightly before serving. Enjoy these delightful stuffed peppers hot!

Cook and Prep Times

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Nutrition Information

• Servings: 4 stuffed peppers

• Calories: 250kcal

• Fat: 7g

• Protein: 10g

• Carbohydrates: 38g

Delicious Quinoa and Herb Stuffed Bell Peppers