Puglian Herb-Stuffed Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 large 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 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 large bell peppers
• 150g quinoa
• 50g sun-dried tomatoes
• 1/4 cup fresh parsley
• 2 tbsp fresh oregano
• 3 tbsp olive oil
• 200ml vegetable broth
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

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.