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

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.