Hidden Veggie Stuffed Bell Peppers with Quinoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Colorful bell peppers stuffed with a hidden quinoa and vegetable medley, baked to perfection for a vibrant, nutrient-packed meal. This vegetarian recipe, ready in about 65 minutes, pairs Bell peppers, Quinoa, Cherry tomatoes 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.

Ingredients

• 4 (medium) Bell peppers
• 1 cup Quinoa
• 1 cup Cherry tomatoes
• 1 medium Zucchini
• 1/2 cup Red onion
• 3 tbsp Olive oil
• 1 tsp Cumin
• 1/4 cup Chopped cilantro
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 4 medium bell peppers in half lengthwise and remove seeds and membranes. Place cut-side down on a baking sheet and roast for 10 minutes to soften slightly.
2. Step 2: Rinse 1 cup quinoa thoroughly under cold water. In a saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: While quinoa cooks, finely dice 1 medium zucchini and 1/2 cup red onion. Heat 3 tbsp olive oil in a skillet over medium heat. Add zucchini and onion, and cook for 8 minutes until softened, stirring occasionally.
4. Step 4: Stir 1 cup halved cherry tomatoes and 1 tsp cumin into the skillet. Cook for 3 minutes until tomatoes begin to soften, then remove from heat.
5. Step 5: Fluff cooked quinoa with a fork, then mix in the vegetable mixture, 1/4 cup chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
6. Step 6: Stuff each roasted bell pepper half with 3/4 cup quinoa mixture. Cover the baking sheet loosely with foil and bake for 20 minutes until peppers are tender and filling is heated through.