Herbed Vegetable and Quinoa Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted bell peppers filled with a savory mix of quinoa, garden vegetables, and fresh herbs for a nutritious vegetarian meal. This mediterranean-inspired vegetarian ready in about 65 minutes pairs large red bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 45 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cut the tops off 4 large red bell peppers and remove seeds and membranes. Set aside.
  2. Step 2: Rinse 1 cup quinoa under cold water until clear. In a pot, bring 2 cups vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
  3. Step 3: Meanwhile, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and 3 minced garlic cloves, sauté for 2-3 minutes until fragrant.
  4. Step 4: Add 1 medium diced zucchini, 1 medium diced yellow squash, and 1 large grated carrot to the skillet. Cook for 5-6 minutes until vegetables are tender.
  5. Step 5: Stir the cooked quinoa into the vegetable mixture along with 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
  6. Step 6: Spoon the quinoa and vegetable filling evenly into the hollowed bell peppers. Place them standing up in a baking dish.
  7. Step 7: If using, sprinkle 1/2 cup grated Parmesan cheese over the tops.
  8. Step 8: Bake for 30-35 minutes until peppers are tender and cheese is golden.
  9. Step 9: Remove from oven and let cool for 5 minutes before serving.

Frequently asked questions

How long does Herbed Vegetable and Quinoa Stuffed Bell Peppers take to make?

Total time is about 65 minutes (20 min prep + 45 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 Herbed Vegetable and 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 large red bell peppers from drying out.

Can I substitute ingredients in Herbed Vegetable and 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 Herbed Vegetable and Quinoa Stuffed Bell Peppers 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.

Is Herbed Vegetable and 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.

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