Quinoa-Stuffed Bell Peppers with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Colorful bell peppers filled with protein-rich quinoa, sun-dried tomatoes, and herbs for a satisfying vegetarian meal that's both nutritious and visually stunning. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 55 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 380 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.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 1/2 cup sun-dried tomatoes
• 1/2 cup red onion
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 cup vegetable broth
• 1/4 cup feta cheese
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 4 large bell peppers in half lengthwise, remove seeds and membranes, and place cut-side down in a baking dish.
2. Step 2: Cook 1 cup quinoa in 2 cups vegetable broth for 15 minutes until fluffy, then fluff with a fork. While quinoa cooks, finely chop 1/2 cup red onion and mince 2 garlic cloves.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat, add red onion and garlic, and cook for 4-5 minutes until softened and translucent.
4. Step 4: Stir 1/2 cup chopped sun-dried tomatoes, 1 tsp dried oregano, and 1/4 tsp salt into the onion mixture, then fold in the cooked quinoa until combined.
5. Step 5: Spoon quinoa mixture evenly into pepper halves, pressing gently to pack. Sprinkle 1/4 cup crumbled feta cheese over each pepper.
6. Step 6: Pour 1/2 cup vegetable broth around the peppers in the baking dish, cover with foil, and bake for 30 minutes until peppers are tender and filling is heated through.