Harvest Veggie Stuffed Bell Peppers
Sweet and savory bell peppers filled with a hearty mix of quinoa, roasted vegetables, and herbs, baked to golden perfection. This Mediterranean recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs bell peppers, quinoa, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 6 large bell peppers
- 1 cup quinoa
- 1 medium, diced zucchini
- 1 cup, cubed butternut squash
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1/4 cup dried cranberries
- 1/2 cup, crumbled feta cheese
- 1 tsp thyme
- 1/2 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds. Place in a baking dish.
- Step 2: In a large bowl, combine 1 cup cooked quinoa, diced zucchini, cubed butternut squash, minced garlic, dried cranberries, crumbled feta, thyme, and salt. Mix well.
- Step 3: Stuff each pepper half with the quinoa mixture, pressing gently to pack. Drizzle 1 tbsp olive oil over the top.
- Step 4: Bake for 25-30 minutes until peppers are tender and edges are golden. Let cool slightly before serving.
