City Floral Stuffed Bell Peppers with Quinoa & Tomato
Colorful bell peppers filled with a savory quinoa and tomato mixture, inspired by the center's 2025 pepper variety selection. This mexican-inspired vegetarian ready in about 65 minutes pairs cooked quinoa, drained diced tomatoes, finely diced red onion 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 removed and seeds removed bell peppers
- 3/4 cup, cooked quinoa
- 1 cup, drained diced tomatoes
- 1/4 cup, finely diced red onion
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1/2 cup canned tomato sauce
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and cook for 3 minutes until translucent, then stir in cumin and chili powder for 30 seconds until fragrant.
- Step 2: Add cooked quinoa, diced tomatoes, and tomato sauce to skillet. Simmer for 5 minutes until flavors meld and mixture thickens slightly. Remove from heat and stir in 2 tbsp chopped parsley.
- Step 3: Spoon quinoa mixture evenly into prepared bell peppers, placing them upright in a baking dish. Pour 1/4 cup water around peppers and cover with foil. Bake for 30 minutes, then remove foil and bake for 10 more minutes until peppers are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does City Floral Stuffed Bell Peppers with Quinoa & Tomato take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover City Floral Stuffed Bell Peppers with Quinoa & Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked quinoa from drying out.
Can I substitute ingredients in City Floral Stuffed Bell Peppers with Quinoa & Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale City Floral Stuffed Bell Peppers with Quinoa & Tomato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with City Floral Stuffed Bell Peppers with Quinoa & Tomato?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
