Roasted Vegetable and Quinoa Stuffed Bell Peppers

These roasted veggie and quinoa stuffed bell peppers are a delicious and healthy meatless main dish. Bell peppers are roasted until tender then stuffed with a savory mixture of quinoa, roasted vegetables, cheese and herbs. Simple yet packed with flavor!

Ingredients

For the peppers:

• Bell peppers, assorted colors
• Olive oil
• Salt and pepper

For the filling:

• Quinoa
• Zucchini, diced
• Mushrooms, sliced
• Onion, diced
• Canned diced tomatoes
• Garlic
• Basil
• Oregano
• Feta or mozzarella cheese

Roasting the Peppers

Preheat oven to 425°F. Slice the tops off the bell peppers and remove seeds and membranes. Rub outsides with olive oil and season with salt and pepper.

Place peppers cut-side down on a parchment lined baking sheet. Roast for 25-30 minutes until tender but still holding their shape.

Roasting Tips

• Leave stems on for presentation if desired.
• Roast cut-side down to keep shapes.
• Use a mix of red, yellow, orange and green peppers.
• Roast until tender but not mushy.

Cooking the Quinoa

While peppers roast, rinse quinoa and place in a pot with water. Bring to a boil, then reduce to a simmer and cook until tender, about 15 minutes. Fluff with a fork and set aside.

Quinoa Tips

• Rinse quinoa first to remove bitterness.
• Use a 2:1 water to quinoa ratio.
• Cook on a simmer until fluffy.
• Let cool before using in the filling.

Making the Filling

In a skillet, cook the zucchini, mushrooms and onions in olive oil until soft, about 5 minutes. Add garlic and cook 30 seconds more.

Transfer to a bowl along with the cooled quinoa, diced tomatoes, feta or mozzarella, basil, oregano, salt and pepper. Stir to combine.

Filling Tips

• Pre-cook vegetables until just tender.
• Mix everything gently but thoroughly.
• Taste and adjust seasonings as needed.

Stuffing the Peppers

When peppers are done roasting, flip them over to right-side up. Brush any excess water from roasting off the peppers.

Divide quinoa filling evenly among the roasted pepper cavities. The filling should be mounded slightly on top.

Stuffing Tips

• Handle roasted peppers gently when stuffing.
• Pack filling in generously but don't overfill.
• Mound the filling slightly at the top.

Baking the Stuffed Peppers

Return stuffed peppers to the baking sheet and bake at 400°F for 10-15 minutes just to heat through.

Broil for 1-2 minutes at the end if you want to brown the tops slightly.

Baking Tips

• Shorter baking time to just heat, not cook further.
• Watch closely to prevent burning.
• Broil briefly if you want crispy tops.

Serving

Allow stuffed peppers to rest 5 minutes before serving. Garnish with extra basil and feta if desired.

Enjoy this flavorful vegetarian meal hot, at room temperature, or chilled.

Serving Suggestions

• With couscous, rice or quinoa
• Fresh green salad
• Crusty bread
• Yogurt dip or sauce

Storing Leftovers

Store leftover stuffed peppers in an airtight container in the refrigerator up to 4 days. Reheat gently before serving.

The peppers also freeze well for up to 3 months. Allow to thaw in the refrigerator before using.

Recipe Tips

Try these easy changes:

• Use any color bell peppers.
• Substitute goat cheese for the feta.
• Add spinach, kale or chard.
• Use Italian seasoning instead of basil/oregano.
• Top with breadcrumbs or Parmesan before baking.
• Make it spicy with hot sauce or chili powder.

Nutritious and Satisfying

These roasted veggie and quinoa stuffed peppers pack a nutritious punch. With protein from the quinoa and cheese, antioxidants from the peppers and veggies, and whole grains from the quinoa, you can feel good about eating this tasty plant-based dinner any night of the week!

Frequently Asked Questions

What color peppers should I use?

A mix of red, yellow, orange and green bell peppers looks beautiful but any color works great.

Can I make these ahead of time?

Yes, roast peppers and make filling up to 3 days ahead. Assemble stuffed peppers and refrigerate before baking.

What meat substitutes work in this recipe?

Crumbled tempeh, sautéed mushrooms or lentils would all make good additions or swaps for the quinoa.

How long do baked stuffed peppers last?

Leftover stuffed peppers will keep refrigerated for 3-4 days. Reheat gently before serving.

Can I freeze any components?

The cooked quinoa filling can be frozen up to 3 months. Thaw before using to stuff peppers.

What color peppers hold their shape best when stuffing?

Green or red bell peppers tend to hold their shape best once roasted and stuffed.

Do I need to roast the peppers first?

Roasting them first softens them up so they are easier to stuff without ripping or breaking.