Puglian Herb-Stuffed Bell Peppers

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

Colorful bell peppers filled with a fragrant mix of herbs, quinoa, and sun-dried tomatoes, capturing the essence of coastal Italian cooking. This mediterranean-inspired vegetarian (gluten-free) ready in about 50 minutes pairs bell peppers, quinoa, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 180°C. Cut tops off bell peppers and remove seeds, then brush insides with 1 tbsp olive oil and sprinkle with salt.
  2. Step 2: Cook quinoa in vegetable broth for 15 minutes until fluffy, then let cool. Finely chop sun-dried tomatoes and mix with cooked quinoa, chopped parsley, oregano, lemon zest, and remaining olive oil.
  3. Step 3: Fill each pepper with the quinoa mixture, pressing gently to pack firmly, then place in a baking dish.
  4. Step 4: Pour any remaining liquid from the quinoa into the dish, cover with foil, and bake for 25 minutes until peppers are tender and filling is heated through, then remove foil and bake for 5 more minutes to set.

Frequently asked questions

How long does Puglian Herb-Stuffed Bell Peppers take to make?

Total time is about 50 minutes (20 min prep + 30 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 Puglian Herb-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 Puglian Herb-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 Puglian Herb-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 Puglian Herb-Stuffed Bell Peppers gluten-free?

Yes — this recipe is tagged 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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