Quinoa Stuffed Bell Peppers (Print Version)

Fluffy quinoa and roasted vegetables stuffed into bell peppers, topped with goat cheese and baked until golden.

# Components:

→ Vegetables

01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small zucchini, diced
03 - 1 small red onion, diced
04 - 1 cup cherry tomatoes, halved
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil, divided

→ Grains

07 - 1 cup quinoa, rinsed
08 - 2 cups vegetable broth or water

→ Cheese

09 - 4 ounces goat cheese, crumbled

→ Herbs & Seasonings

10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley or basil, chopped (for garnish)

# Directions:

01 - Set the oven to 400°F and position a rack in the middle.
02 - Combine rinsed quinoa and 2 cups vegetable broth (or water) in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, fluff with a fork and keep warm.
03 - Toss diced zucchini, diced red onion, halved cherry tomatoes and minced garlic with 1 tablespoon olive oil, dried oregano, dried basil, smoked paprika, salt and pepper on a rimmed baking sheet. Roast 15 minutes at 400°F until softened and lightly caramelized.
04 - In a large bowl, combine the cooked quinoa, roasted vegetables and half of the crumbled goat cheese. Adjust seasoning with salt and pepper and mix to distribute ingredients evenly.
05 - Brush the interior of each bell pepper with the remaining 1 tablespoon olive oil and sprinkle a pinch of salt inside each cavity.
06 - Spoon the quinoa mixture into each pepper, pressing down gently to pack the filling. Place the stuffed peppers upright in a baking dish.
07 - Scatter the remaining crumbled goat cheese over the stuffed peppers, cover the dish with foil and bake 20 minutes. Remove foil and continue baking 10–15 minutes more until peppers are tender and cheese is golden.
08 - Allow peppers to rest 5 minutes, garnish with chopped fresh parsley or basil and serve warm.

# Expert Advice:

01 -
  • You can easily riff on this recipe with whatever veggies or herbs are lingering in your kitchen.
  • Every single bite is packed with creamy, tangy, and smoky notes thanks to that goat cheese and paprika.
02 -
  • If you undercook the peppers theyll be stubbornly crunchy, so trust the full baking time.
  • Swapping broth for water in the quinoa gave the filling so much more flavor—never going back.
03 -
  • Always taste the filling before it goes into the peppers to tweak seasoning—it makes a world of difference.
  • Let the peppers cool for a few minutes before serving so the flavors settle and its easier to eat without burning your tongue.
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