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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
