Baked Quinoa-Stuffed Bell Peppers with Tomatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Vibrant bell peppers filled with a protein-rich quinoa mixture and fresh tomatoes, baked until golden and tender. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large, tops cut off and seeds removed bell peppers
• 1 cup, rinsed quinoa
• 1 1/2 cups vegetable broth
• 1/2 cup diced tomatoes
• 1/4 cup, finely chopped red onion
• 2 cloves, minced garlic
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 1/4 cup, crumbled feta cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Place 4 large bell peppers (tops cut off and seeds removed) in a baking dish.
2. Step 2: Cook 1 cup rinsed quinoa with 1 1/2 cups vegetable broth in a saucepan over medium heat until broth is absorbed and quinoa is fluffy, about 15 minutes.
3. Step 3: In a skillet, heat a drizzle of olive oil over medium heat. Sauté 1/4 cup red onion and 2 cloves garlic until fragrant, about 2 minutes, then add 1/2 cup diced tomatoes, 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until tomatoes soften.
4. Step 4: Stir cooked quinoa into the tomato mixture, then stir in 1/4 cup fresh parsley. Spoon mixture into bell peppers, then top with 1/4 cup crumbled feta cheese.
5. Step 5: Cover baking dish with foil and bake for 25 minutes, then remove foil and bake for 5 more minutes until peppers are tender.