Quinoa-Stuffed Bell Peppers with Herbed Rice Pilaf

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

Colorful bell peppers filled with a spiced quinoa mixture and served with a fragrant herbed rice pilaf. This mediterranean-inspired vegan (vegetarian, mediterranean) ready in about 80 minutes pairs bell peppers large, quinoa uncooked, onion diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (11 ratings) Prep: 40 min Cook: 40 min Serves 4 Mediterranean cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut off the tops of 4 bell peppers and remove seeds. Set aside.
  2. Step 2: In a large skillet, sauté 1/2 cup diced onion and 1/4 cup diced celery over medium heat until softened, 5-7 minutes. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup uncooked quinoa, 1 cup diced tomato, 1 tsp ground cumin, and 1/2 tsp cumin powder. Cook for 3-4 minutes until the quinoa is toasted. Season with salt and pepper.
  4. Step 4: In a separate pot, cook 1 cup long grain rice in 1 cup chicken broth until tender, about 18-20 minutes. Fluff with a fork and stir in 1/4 cup chopped parsley.
  5. Step 5: Stuff each bell pepper half with the quinoa mixture, place in a baking dish, and bake for 25-30 minutes until tender. Serve with the herbed rice pilaf on the side.

Frequently asked questions

How long does Quinoa-Stuffed Bell Peppers with Herbed Rice Pilaf take to make?

Total time is about 80 minutes (40 min prep + 40 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 Quinoa-Stuffed Bell Peppers with Herbed Rice Pilaf?

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 large from drying out.

Can I substitute ingredients in Quinoa-Stuffed Bell Peppers with Herbed Rice Pilaf?

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 Quinoa-Stuffed Bell Peppers with Herbed Rice Pilaf 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 Quinoa-Stuffed Bell Peppers with Herbed Rice Pilaf vegetarian?

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

What others are saying

Related recipes