Low-Calorie Quinoa Stuffed Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A nutrient-packed, low-calorie dish with colorful bell peppers stuffed with quinoa, roasted vegetables, and aromatic spices. This mediterranean (vegetarian) ready in about 65 minutes pairs uncooked quinoa, pint, halved cherry tomatoes, small, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, tops removed and seeds removed bell peppers
• 1 cup, uncooked quinoa
• 1 pint, halved cherry tomatoes
• 1 small, diced zucchini
• 1/2 cup, sliced mushrooms
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds. Toss in 1/2 cup sliced mushrooms, 1 small diced zucchini, and 1 pint halved cherry tomatoes; cook for 5 minutes until tender.
2. Step 2: In a separate bowl, rinse and drain 1 cup quinoa. Stir in 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the roasted vegetables.
3. Step 3: Stuff each pepper with the quinoa mixture, place in a baking dish, and bake for 25-30 minutes until peppers are tender. Serve in a 'low' bowl to highlight the vibrant colors.