Roasted Vegetable and Quinoa Stuffed Peppers – A Colorful, Satisfying Meal

These Roasted Vegetable and Quinoa Stuffed Peppers are the kind of meal that looks impressive but is actually simple to make. You get tender roasted peppers, a hearty quinoa filling, and a burst of flavor from seasoned vegetables and herbs. It’s a tasty option for weeknights, meal prep, or a casual dinner with friends.

The best part? You can customize the filling with what you have on hand, and it still turns out great. If you’re looking for a wholesome, feel-good dish that doesn’t skimp on flavor, this one checks all the boxes.

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Roasted Vegetable and Quinoa Stuffed Peppers - A Colorful, Satisfying Meal

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 large bell peppers, tops cut off and seeds removed (any color)
• 1 cup dry quinoa, rinsed
• 2 cups vegetable broth or water
• 1 small red onion, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup mushrooms, chopped
• 1 red or yellow bell pepper, diced (for the filling)
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley or cilantro
• 1/2 cup crumbled feta or shredded mozzarella (optional)
• Lemon wedges, for serving

Method

 

1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prep the peppers: Slice the tops off the bell peppers and scoop out seeds and membranes. Rub the outsides with 1 tablespoon olive oil and a pinch of salt. Place cut-side up in a baking dish and set aside.
3. Cook the quinoa: In a saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside.
4. Roast the vegetables: On the lined baking sheet, toss onion, zucchini, cherry tomatoes, mushrooms, and diced bell pepper with 1 tablespoon olive oil, garlic, smoked paprika, oregano, cumin, red pepper flakes (if using), salt, and black pepper. Spread into an even layer and roast for 18–20 minutes, stirring once, until tender and lightly caramelized.
5. Combine the filling: In a large bowl, mix cooked quinoa, roasted vegetables, and chopped parsley. Taste and adjust seasoning with more salt, pepper, or spices as needed. Stir in cheese if using.
6. Stuff the peppers: Spoon the filling into each pepper, packing it down gently. Fill to the top.
7. Bake: Cover the baking dish loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes, until peppers are tender and the tops are slightly golden.
8. Finish and serve: Let rest for 5 minutes. Squeeze lemon over the top for brightness and add extra herbs if you like. Serve warm.

What Makes This Recipe So Good

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• Balanced and satisfying: Quinoa brings protein and fiber, while roasted vegetables add sweetness and depth.

  It’s a full meal in one pepper.

• Simple prep, big flavor: Roasting the vegetables concentrates their flavor. A few pantry spices tie everything together.
• Make-ahead friendly: You can prep the filling in advance and stuff the peppers when you’re ready to bake.
• Diet-friendly: Naturally vegetarian and gluten-free, and easy to make vegan or dairy-free.
• Versatile: Swap in your favorite veggies, herbs, or cheeses. It’s a great “clean out the fridge” recipe.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed (any color)
• 1 cup dry quinoa, rinsed
• 2 cups vegetable broth or water
• 1 small red onion, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup mushrooms, chopped
• 1 red or yellow bell pepper, diced (for the filling)
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley or cilantro
• 1/2 cup crumbled feta or shredded mozzarella (optional)
• Lemon wedges, for serving

Instructions

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1. Preheat the oven: Set to 400°F (200°C).

   Line a baking sheet with parchment paper.

2. Prep the peppers: Slice the tops off the bell peppers and scoop out seeds and membranes. Rub the outsides with 1 tablespoon olive oil and a pinch of salt. Place cut-side up in a baking dish and set aside.
3. Cook the quinoa: In a saucepan, combine rinsed quinoa and vegetable broth.

   Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside.

4. Roast the vegetables: On the lined baking sheet, toss onion, zucchini, cherry tomatoes, mushrooms, and diced bell pepper with 1 tablespoon olive oil, garlic, smoked paprika, oregano, cumin, red pepper flakes (if using), salt, and black pepper. Spread into an even layer and roast for 18–20 minutes, stirring once, until tender and lightly caramelized.
5. Combine the filling: In a large bowl, mix cooked quinoa, roasted vegetables, and chopped parsley.

   Taste and adjust seasoning with more salt, pepper, or spices as needed. Stir in cheese if using.

6. Stuff the peppers: Spoon the filling into each pepper, packing it down gently. Fill to the top.
7. Bake: Cover the baking dish loosely with foil and bake for 25 minutes.

   Remove foil and bake another 10 minutes, until peppers are tender and the tops are slightly golden.

8. Finish and serve: Let rest for 5 minutes. Squeeze lemon over the top for brightness and add extra herbs if you like. Serve warm.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

  Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warmed through.

• Freezer: Freeze cooled stuffed peppers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, or reheat from frozen at 350°F (175°C) for 30–40 minutes, covered.
• Meal prep tip: Cook the quinoa and roast the vegetables up to 3 days ahead. Assemble and bake when ready to eat.

Health Benefits

• High in fiber: Quinoa and vegetables support digestion and help keep you full longer.
• Complete protein: Quinoa contains all nine essential amino acids, making this a balanced vegetarian meal.
• Rich in antioxidants: Colorful peppers and tomatoes bring vitamins A and C, plus antioxidants that support immune health.
• Heart-healthy fats: Olive oil adds monounsaturated fats that support cardiovascular health.
• Lower-glycemic option: Quinoa offers steady energy without a heavy post-meal slump.

Common Mistakes to Avoid

• Skipping the quinoa rinse: Unrinsed quinoa can taste bitter due to saponins.

  Rinse in a fine-mesh strainer until the water runs clear.

• Underseasoning: The filling needs bold seasoning. Taste after mixing and add salt, pepper, or lemon to brighten.
• Overcrowding the roasting pan: If vegetables are piled up, they steam instead of caramelize. Use a large sheet or two smaller ones.
• Overcooking peppers: Bake until tender, not collapsed.

  Cover first, then finish uncovered to keep structure and get a little color.

• Forgetting moisture balance: If the filling looks dry, add a splash of broth or a drizzle of olive oil. If it’s too wet, roast the vegetables a few minutes longer to evaporate excess moisture.

Recipe Variations

• Mediterranean style: Add olives, sun-dried tomatoes, chopped spinach, and feta. Finish with a squeeze of lemon and a dash of dried oregano.
• Southwest twist: Stir in black beans, corn, cilantro, chili powder, and a little lime juice.

  Top with pepper jack or avocado slices after baking.

• Vegan comfort: Skip cheese and add nutritional yeast for cheesy flavor. A spoonful of tahini or vegan pesto can also add creaminess.
• High-protein boost: Mix in cooked lentils or chickpeas. They pair well with the spices and make the dish extra filling.
• Herb-forward: Use fresh basil, parsley, and mint with a drizzle of balsamic glaze for a bright, garden-fresh finish.
• Grain swap: Substitute farro, brown rice, or couscous if you don’t have quinoa.

  Adjust cooking times and liquid as needed.

Can I make these without roasting the vegetables first?

Yes, but roasting adds a lot of flavor. If you’re short on time, sauté the vegetables in a skillet with olive oil, garlic, and spices for 6–8 minutes until softened, then mix with the quinoa.

Do I need to pre-cook the peppers?

No. Baking the stuffed peppers covered for the first 25 minutes softens them nicely.

If you prefer very tender peppers, you can par-bake them empty for 10 minutes before stuffing.

What’s the best way to keep the filling from getting soggy?

Roast the vegetables in a single layer and let them cool slightly before mixing with the quinoa. If tomatoes release a lot of juice, drain excess liquid or reduce it on the stove for a minute.

Can I add meat?

Absolutely. Browned ground turkey, chicken, or Italian sausage work well.

Stir in 1 to 1 1/2 cups of cooked meat with the quinoa and vegetables, then proceed as directed.

How can I make these spicier?

Add more crushed red pepper flakes, a pinch of cayenne, or chopped jalapeño to the filling. A drizzle of hot sauce before serving also does the trick.

What cheese works best?

Feta adds tang and keeps its shape. Mozzarella melts and gets gooey.

Goat cheese gives a creamy texture. Choose based on the flavor and texture you prefer.

Can I prepare this for a crowd?

Yes. Double the recipe and use a large baking dish or two.

Assemble ahead, cover, and refrigerate. Bake an extra 5–10 minutes if going straight from the fridge.

In Conclusion

Roasted Vegetable and Quinoa Stuffed Peppers deliver comfort, color, and nutrition in every bite. They’re easy to make, adaptable to your taste, and perfect for both busy nights and relaxed weekend dinners.

With a flavorful quinoa filling and tender peppers, this is a reliable go-to recipe you’ll want on repeat. Keep the ingredients simple, season boldly, and finish with fresh herbs and lemon. You’ll have a wholesome meal that feels special without any stress.