Sunbeam Stuffed Bell Peppers
Crisp bell peppers filled with a vibrant mixture of sun-ripened tomatoes, herbs, and quinoa, finished with a golden crust under the broiler. This mediterranean-inspired vegetarian ready in about 60 minutes pairs rinsed quinoa, (14 oz), drained diced tomatoes, chopped fresh basil 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 seeds removed red bell pepper
- 1 cup, rinsed quinoa
- 1 can (14 oz), drained diced tomatoes
- 1/4 cup chopped fresh basil
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1/2 cup, crumbled feta cheese
Instructions
- Step 1: Preheat oven to 375°F. Toss 1 cup rinsed quinoa with 2 tbsp olive oil and 3 minced garlic cloves in a medium bowl; spread evenly on a baking sheet and roast for 15 minutes until golden and fragrant.
- Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add drained diced tomatoes and cook for 5 minutes until slightly thickened and the edges are crispy.
- Step 3: Stir roasted quinoa, cooked tomatoes, 1/4 cup chopped basil, 2 tbsp chopped parsley, and 1/2 cup crumbled feta into the skillet until well combined and heated through.
- Step 4: Spoon mixture into halved bell peppers, place on a baking sheet, and bake for 20 minutes until peppers are tender and filling is bubbling around the edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Stuffed Bell Peppers take to make?
Total time is about 60 minutes (25 min prep + 35 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 Sunbeam Stuffed Bell Peppers?
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 Sunbeam Stuffed Bell Peppers?
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 Sunbeam Stuffed Bell Peppers 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 Sunbeam Stuffed Bell Peppers?
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
- ★★★★★
Simple and delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
