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Stuffed Bell Peppers with Quinoa and Vegetables – Vegan Recipes for Dinner

You know that warm, fuzzy feeling when you walk into the kitchen and the smell of something roasting makes you instantly happy? That’s exactly what happens with these stuffed bell peppers. Growing up, my family always had colorful vegetables on the table, but nothing quite like these vibrant peppers bursting with herbs, quinoa, and garden-fresh veggies. The best part? They’re as fun to make as they are to eat, with their tender, slightly sweet bell pepper shells hugging a flavorful, hearty filling that’s perfect for dinner any night of the week. Trust me, once you make these, you’ll be dreaming about the mix of textures and savory aromas for days!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

4 large bell peppers (any color), tops cut off and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, diced
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and black pepper, to taste
½ cup fresh parsley, chopped

For the Garnish:

Fresh basil leaves (optional)
Drizzle of balsamic glaze (optional)

How I Make It

Step 1:

First, preheat your oven to 375°F. While it warms up, bring the vegetable broth to a boil in a saucepan. Add the quinoa, cover, and simmer for about 15 minutes until tender and fluffy. Fluff it with a fork and set aside.

Step 2:

Heat the olive oil in a large skillet over medium heat. Toss in the onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Next, add the zucchini, cherry tomatoes, and corn. Sauté for another 5 minutes, stirring occasionally, until the veggies start to soften but still hold their shape.

Step 3:

Stir in the cooked quinoa, smoked paprika, cumin, and generous seasonings of salt and pepper. Mix thoroughly so every bite will be packed with flavor. Remove from heat, then fold in fresh parsley for a burst of brightness.

Step 4:

Carefully stuff each bell pepper with the quinoa and vegetable mixture, packing it in but leaving a little room at the top. Place the peppers upright in a baking dish. If you like, add a splash of water or vegetable broth to the bottom of the dish to keep them moist and help steam the peppers as they bake.

Step 5:

Bake uncovered for about 25-30 minutes until the peppers are tender when pierced with a fork but still holding their shape. You’ll notice the tops get a little roasted and beautifully caramelized.

Step 6:

Remove from the oven, let cool slightly, then garnish with fresh basil leaves and a drizzle of balsamic glaze if you want a hint of sweetness and tang. Serve warm and enjoy the wonderful medley of textures and flavors.

Variations & Tips

Use brown rice or couscous instead of quinoa for a different texture.
Add black beans or chickpeas for extra protein and heartiness.
Sprinkle nutritional yeast on top before baking for a cheesy, nutty flavor.
If you like spicy, add a pinch of red pepper flakes or diced jalapeños to the filling.
To save time, roast the peppers ahead of time and stuff them just before baking.
Use leftover cooked veggies to customize the filling with whatever’s in your fridge.

How I Like to Serve It

This dish shines as a cozy weeknight dinner, especially with a crisp mixed green salad tossed in lemon vinaigrette. It also makes a colorful addition to any spring or summer picnic spread! If you want to keep things simple, serve with warm crusty bread to soak up every last bit of that delicious filling.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, cover with foil and bake at 350°F for 15 minutes or microwave until heated through.

Closing: These stuffed bell peppers always bring a pop of color and flavor to the table, making them my go-to recipe when I want something healthy, hearty, and totally satisfying.