Serious Stuffed Bell Peppers with Quinoa and Sun-Dried Tomatoes
Vibrant bell peppers filled with a perfectly balanced quinoa mixture, requiring exact rice-to-liquid ratios for optimal texture. This mediterranean-inspired vegetarian ready in about 65 minutes pairs large, halved and seeded bell peppers, rinsed quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, halved and seeded bell peppers
- 1 cup, rinsed quinoa
- 1.75 cups vegetable broth
- 1/2 cup, oil-packed, chopped sun-dried tomatoes
- 1/2 cup, finely diced red onion
- 2, minced garlic cloves
- 2 tbsp olive oil
- 1/4 cup, chopped fresh basil
- 1/2 cup, crumbled feta cheese
Instructions
- Step 1: Preheat oven to 375°F. Place 4 large halved and seeded bell peppers cut-side up in a baking dish, then set aside.
- Step 2: Heat 2 tbsp olive oil in a saucepan over medium heat, add 1/2 cup finely diced red onion and 2 minced garlic cloves, and sauté for 3 minutes until softened but not browned.
- Step 3: Add 1 cup rinsed quinoa and 1.75 cups vegetable broth to the saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
- Step 4: Stir in 1/2 cup chopped sun-dried tomatoes and 1/4 cup chopped fresh basil into the cooked quinoa mixture, then fold in 1/2 cup crumbled feta cheese.
- Step 5: Spoon the quinoa mixture evenly into the bell pepper halves, cover the baking dish with foil, and bake for 25 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 Serious Stuffed Bell Peppers with Quinoa and Sun-Dried Tomatoes take to make?
Total time is about 65 minutes (25 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 Serious Stuffed Bell Peppers with Quinoa and 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 rinsed quinoa from drying out.
Can I substitute ingredients in Serious Stuffed Bell Peppers with Quinoa and 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 Serious Stuffed Bell Peppers with Quinoa and 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.
What goes well with Serious Stuffed Bell Peppers with Quinoa and Sun-Dried Tomatoes?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
