Sofrito-Stuffed Bell Peppers with Quinoa

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

Bell peppers filled with quinoa and sofrito vegetables, offering a protein-rich vegetarian main course. This puerto rican-inspired vegetarian ready in about 65 minutes pairs (rinsed) quinoa, vegetable broth, (diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 25 min Cook: 40 min Serves 4 Puerto Rican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 halved bell peppers (seeds removed) in a baking dish.
  2. Step 2: In a medium pot, combine 1 cup rinsed quinoa and 1 1/2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/2 cup diced tomatoes, 1/2 cup chopped cilantro, 1/4 cup toasted pine nuts, and 1/2 tsp cumin. Cook for 2 minutes.
  5. Step 5: Fluff cooked quinoa and mix with tomato mixture. Spoon filling into bell pepper halves, then bake for 25 minutes until peppers are tender.

Frequently asked questions

How long does Sofrito-Stuffed Bell Peppers with Quinoa 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 Sofrito-Stuffed Bell Peppers with Quinoa?

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 Sofrito-Stuffed Bell Peppers with Quinoa?

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 Sofrito-Stuffed Bell Peppers with Quinoa 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 Sofrito-Stuffed Bell Peppers with Quinoa?

Puerto Rican 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.

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