Stuffed Denver Garden Peppers with Quinoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty vegetarian meal featuring City Floral's 2025 pepper varieties, filled with quinoa, herbs, and garden-fresh veggies. This american-inspired vegetarian ready in about 70 minutes pairs bell peppers, quinoa, cherry tomatoes 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 bell peppers
• 1 cup quinoa
• 1 cup cherry tomatoes
• 1/2 cup red onion
• 1/4 cup fresh parsley
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon Kosher salt
• 1 teaspoon dried oregano
• 1 cup vegetable broth

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 4 large bell peppers in half lengthwise, remove seeds and membranes, and brush insides with 1 tablespoon olive oil. Place cut-side down in a baking dish and roast for 10 minutes to soften slightly.
2. Step 2: While peppers roast, cook 1 cup quinoa in 1 cup vegetable broth according to package directions (typically 15-20 minutes), then fluff with a fork and let cool. Finely chop 1/2 cup red onion, 1 cup cherry tomatoes, and 3 minced garlic cloves, then sauté in 1 tablespoon olive oil over medium heat for 5 minutes until onions are translucent and tomatoes begin to break down.
3. Step 3: In a large bowl, combine cooked quinoa, sautéed vegetables, 1/4 cup chopped fresh parsley, 1 teaspoon dried oregano, 1 teaspoon Kosher salt, and 1/4 teaspoon black pepper. Mix until evenly distributed, then spoon filling into the roasted pepper halves, mounding slightly.
4. Step 4: Return stuffed peppers to the baking dish, cover loosely with foil, and bake for 25-30 minutes until peppers are tender and filling is heated through. The peppers should feel yielding when gently pressed, and the filling should be fragrant with herbs, with no raw garlic taste remaining.