Sofrito-Stuffed Bell Peppers with Quinoa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bell peppers filled with quinoa and sofrito vegetables, offering a protein-rich vegetarian main course. This Puerto Rican-inspired vegetarian recipe, ready in about 65 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 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.

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