Estate-Style Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Crisp bell peppers filled with a savory quinoa and mushroom mixture, baked to golden perfection. This Mediterranean-inspired vegetarian recipe, ready in about 70 minutes, pairs bell peppers, quinoa, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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, halved lengthwise bell peppers
• 1 cup, cooked quinoa
• 12 oz, sliced mushrooms
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1 cup tomato sauce
• 2 tbsp olive oil
• 1 tbsp, chopped parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Place 4 halved bell peppers on a baking sheet, cut side up. Roast for 15 minutes until tender and charred.
2. Step 2: In a skillet, heat 2 tbsp olive oil. Add 1 small onion and 2 minced garlic cloves, sauté for 3 minutes until softened.
3. Step 3: Add 12 oz sliced mushrooms and cook for 5 minutes until browned. Stir in 1 cup tomato sauce, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes.
4. Step 4: Fold in 1 cup cooked quinoa and 1 tbsp chopped parsley. Stuff the peppers with the mixture, then bake for 20 minutes until bubbly and golden.