Roasted Vegetable and Quinoa Stuffed Bell Peppers

These roasted vegetable and quinoa stuffed bell peppers are a delicious meatless main dish. Bell peppers are filled with a savory and protein-packed mixture of quinoa, roasted vegetables, beans, and cheese. The vibrant stuffed peppers are then roasted to perfection for a satisfying vegetarian meal. Read on for pro tips on making baked stuffed peppers at home.

Benefits of Stuffed Bell Peppers

Roasted stuffed bell peppers offer many benefits as a main course:

Vegetable Focused

The edible pepper shell provides nutrients like vitamin C.

High Protein

Quinoa contains all essential amino acids making it a complete protein.

Satisfying and Filling

Hearty fare from fiber-rich ingredients keeps you full.

Make-Ahead Friendly

Assemble and stuff peppers ahead of time, then bake later.

Fun Presentation

Colorful stuffed peppers look impressive on the plate.

Selecting the Best Bell Peppers

Look for peppers that:

Have Thick Walls

Thicker walls prevent stuffing from ripping through.

Stand Upright

A flat base allows pepper to stand while baking.

Are Uniform in Size

Same size means they'll bake evenly.

Have Bright, Vibrant Color

Indicates freshness and ripe flavor.

How to Roast Stuffed Bell Peppers

Roast stuffed peppers to perfection:

Prep the Peppers

Cut tops off, clean out seeds and membranes.

Pre-cook Fillings

Soften aromatics and partially cook quinoa and vegetables.

Fill the Peppers

Stuff mixture into the pepper cavities generously.

Stand Them Upright

Let peppers lean against each other or use foil to support.

Roast in Oven

Bake at 375°F for 25-35 minutes until tender.

Vegetarian Fillings for Stuffed Peppers

Use quinoa plus combos like:

- Roasted eggplant, feta, spinach

- Black beans, corn, cilantro, lime

- Lentils, caramelized onions, mushrooms

- Brown rice, edamame, carrots, sesame

- Farro, zucchini, sun-dried tomatoes, Parmesan

Flavorful Toppings

Finish stuffed peppers with:

Cheese

Shredded mozzarella, feta, cheddar add gooey goodness.

Breadcrumbs

Panko or Italian breadcrumbs provide crunch.

Sauce

Marinara, enchilada sauce, crema add moisture and flavor.

Chopped Herbs

Cilantro, parsley, dill, basil brighten up the peppers.

Serving Suggestions

Pair stuffed peppers with:

Rice or Quinoa

Grains to complement the stuffing.

Roasted Vegetables

Roasting brings out flavors.

Green Salad

Fresh greens balance the meal.

Yogurt Sauce

Cooling cucumber or herb yogurt sauce.

Satisfying Vegetarian Dinner from Roasted Stuffed Bell Peppers

With their flavorful filling and tender pepper shells, these roasted vegetable and quinoa stuffed bell peppers make for a spectacular meatless meal. Their bright colors and balanced nutrition will energize your healthy eating routine. Bake up a batch on Sunday to enjoy all week long.

5 FAQs about Stuffed Bell Peppers

1. How do you prevent stuffed peppers from getting soggy?

Pre-cook fillings to remove moisture, drain liquid, and pack filling tightly.

2. Are baked or boiled stuffed peppers better?

Baked peppers develop more flavor but boiling keeps them very moist.

3. What is the best stuffing for vegetarian stuffed peppers?

Quinoa, rice, lentils, beans, roasted veggies, cheese, herbs and spices.

4. How can I hold the stuffing in the pepper?

Use pre-cooked rice, stand peppers upright, and wrap tops with foil to hold stuffing in.

5. How long should you bake stuffed peppers for?

About 25-35 minutes at 375°F depending on the size until peppers are fork tender.