Equal Parts Rice-Quinoa Stuffed Bell Peppers
Crisp bell peppers filled with a perfectly balanced 1:1 ratio of fluffy rice and quinoa, layered with garden-fresh tomatoes and herbs. This vegetarian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium (1 red, 1 yellow) bell peppers, cooked white rice, cooked quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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
- 2 medium (1 red, 1 yellow) bell peppers
- 1/2 cup cooked white rice
- 1/2 cup cooked quinoa
- 1/4 cup diced tomato
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F. Cut 2 medium bell peppers (1 red, 1 yellow) in half lengthwise, removing seeds and membranes. Place cut-side up in a baking dish.
- Step 2: In a bowl, combine 1/2 cup cooked white rice, 1/2 cup cooked quinoa, 1/4 cup diced tomato, 1 tbsp olive oil, 1/2 tsp dried oregano, and 1/4 tsp salt. Mix until no dry spots remain and ingredients are evenly distributed.
- Step 3: Spoon the filling into each pepper half, pressing gently to pack. Bake for 25-30 minutes until peppers are tender and filling is heated through, with golden edges visible around the pepper rims.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Equal Parts Rice-Quinoa Stuffed Bell Peppers take to make?
Total time is about 45 minutes (20 min prep + 25 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 Equal Parts Rice-Quinoa Stuffed Bell Peppers?
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 white rice from drying out.
Can I substitute ingredients in Equal Parts Rice-Quinoa Stuffed Bell Peppers?
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 Equal Parts Rice-Quinoa Stuffed Bell Peppers for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Equal Parts Rice-Quinoa Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
