Ring-Alarm Quinoa-Stuffed Bell Peppers
A hearty, nutrient-packed dish with quinoa, roasted vegetables, and aromatic spices, baked to perfection. This Mediterranean recipe (vegetarian), ready in about 75 minutes, pairs bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 (halved and seeded) bell peppers
- 1 cup (uncooked) quinoa
- 1 cup vegetable broth
- 1 (finely diced) onion
- 2 cloves (minced) garlic
- 2 tbsp tomato paste
- 1 cup (chopped) spinach
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place bell pepper halves in a baking dish, cut side up, and roast for 25 minutes until tender.
- Step 2: In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 5 minutes until softened, then add tomato paste and cook for 2 minutes.
- Step 3: Stir in quinoa, vegetable broth, cumin, salt, and black pepper. Cook for 15 minutes until quinoa is tender and liquid is absorbed.
- Step 4: Fold in spinach and cook until wilted. Stuff roasted peppers with the mixture, top with a sprinkle of cheese (optional), and bake for 10 minutes until heated through.
