Mushroom and Quinoa Stuffed Bell Peppers

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

Colorful bell peppers filled with a savory quinoa-mushroom mixture, baked until golden and tender. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 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 320 calories and feeds 4, 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.

★ 4.1 (11 ratings) Prep: 20 min Cook: 25 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 tops off 4 bell peppers and remove seeds; place cut-side up in a baking dish.
  2. Step 2: Cook 1 cup uncooked quinoa in 1.5 cups vegetable broth for 15 minutes until fluffy and liquid absorbed, then fluff with a fork.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 8 oz chopped mushrooms, 1/2 cup diced onion, and 2 minced garlic cloves for 8 minutes until mushrooms release liquid and onions are translucent.
  4. Step 4: Stir in 2 tbsp tomato paste and 1 tsp dried thyme, cooking for 1 minute until fragrant. Add cooked quinoa, 1/2 tsp salt, and 1/4 cup chopped fresh parsley; mix until combined.
  5. Step 5: Spoon mixture into bell peppers, pressing gently to fill. Bake uncovered for 25 minutes until peppers are tender and filling is heated through.

Frequently asked questions

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

Total time is about 45 minutes (20 min prep + 25 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 Mushroom 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 bell peppers from drying out.

Can I substitute ingredients in Mushroom 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 Mushroom 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 Mushroom and Quinoa Stuffed Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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