Quinoa-Stuffed Bell Peppers with Sun-Dried Tomatoes
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 (vegetarian, gluten-free) ready in about 55 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 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Spoon quinoa mixture evenly into pepper halves, pressing gently to pack. Sprinkle 1/4 cup crumbled feta cheese over each pepper.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quinoa-Stuffed Bell Peppers with Sun-Dried Tomatoes take to make?
Total time is about 55 minutes (20 min prep + 35 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 Sun-Dried Tomatoes?
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 large bell peppers from drying out.
Can I substitute ingredients in Quinoa-Stuffed Bell Peppers with Sun-Dried Tomatoes?
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 Sun-Dried Tomatoes 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 Sun-Dried Tomatoes 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★★
Used half the salt and it was still plenty flavorful.
