Vegan Mediterranean Stuffed Peppers with Quinoa and Herbs

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Colorful bell peppers stuffed with a fragrant quinoa mixture of fresh herbs, sun-dried tomatoes, and pine nuts, baked until tender and flavorful. This Mediterranean-inspired vegan recipe (gluten free), ready in about 60 minutes, pairs large bell peppers, 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 rice, quinoa, or a quick salad. 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 (mixed colors), tops cut off and seeded large bell peppers
• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup toasted pine nuts
• 1/3 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a small skillet over medium heat. Add 1 minced garlic clove and sauté for 1 minute until fragrant, then stir into cooked quinoa.
3. Step 3: In a large bowl, combine the cooked quinoa with 1/2 cup chopped sun-dried tomatoes, 1/4 cup toasted pine nuts, 1/3 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
4. Step 4: Stuff each of the 4 large bell peppers (tops cut off and seeded) evenly with the quinoa mixture and place upright in a baking dish.
5. Step 5: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until the peppers are tender and slightly charred at the edges.
6. Step 6: Serve warm as a vibrant, protein-packed vegan main dish.