Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 bell peppers; 1 cup quinoa; 2 cups water; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 cups spinach, chopped; 1/2 cup sun-dried tomatoes, chopped; 1/4 cup pine nuts; 1/4 cup fresh basil, chopped; Salt and pepper to taste

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Stuffed bell peppers are a colorful, delicious, and nutritious dish that combines the vibrant flavors of quinoa, spinach, and sun-dried tomatoes, all packed into a perfectly roasted bell pepper. Whether I'm looking for a quick meal or something to impress at a dinner party, this recipe is always a winner. It's light yet filling and can easily be adapted for various dietary preferences.

Stuffed Bell Peppers

Ingredients

4 bell peppers

1 cup quinoa

2 cups water

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 cups spinach, chopped

½ cup sun-dried tomatoes, chopped

¼ cup pine nuts

¼ cup fresh basil, chopped

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C).

Cut off the tops of the bell peppers and remove the seeds and membranes.

Rinse quinoa thoroughly in a fine-mesh strainer, then combine it with water in a saucepan.

Bring the quinoa to a boil, reduce the heat, and let it simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is cooked through.

While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.

Add the spinach and sun-dried tomatoes to the skillet and cook for another 2-3 minutes, or until the spinach is wilted.

Once the quinoa is ready, add it to the skillet with the vegetable mixture and stir to combine. Remove the skillet from the heat, then stir in pine nuts, fresh basil, and season with salt and pepper to taste.

Stuff the quinoa and vegetable mixture into the hollowed-out bell peppers and place the stuffed peppers upright in a baking dish.

Bake for 30-35 minutes, or until the peppers are tender and the tops are lightly browned.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 4 servings

Variations

Vegan Option: Simply omit the pine nuts if you're following a strict plant-based diet.

Add Protein: For a boost of protein, add beans like black beans or chickpeas to the quinoa mixture.

Cheese Lovers: If you enjoy dairy, try topping the stuffed peppers with a sprinkle of grated mozzarella or parmesan before baking for a melty finish.

Spicy Kick: Add some red pepper flakes or a diced chili pepper to the quinoa filling for a little extra heat.

Storage/Reheating

Storage: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, simply pop the stuffed peppers in the microwave for 2-3 minutes or warm them up in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

How can I make stuffed bell peppers ahead of time?

I love making these ahead of time. You can stuff the peppers, place them in the baking dish, and cover them with plastic wrap or foil. Keep them in the fridge for up to a day before baking. When you're ready, bake them as directed.

Can I freeze stuffed bell peppers?

Yes! I like to freeze the stuffed peppers after they've been assembled but before baking. Wrap each one tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. When you're ready to cook, thaw them overnight in the fridge and bake as directed.

Can I use other grains instead of quinoa?

Absolutely! I sometimes substitute quinoa with rice, farro, or couscous depending on what I have on hand. Just be sure to adjust the cooking time for the grains you're using.

Can I add meat to this recipe?

If I want a heartier meal, I’ll sometimes add cooked ground chicken, turkey, or beef to the quinoa mixture for added protein.

How do I know when the peppers are done?

The peppers are done when they are fork-tender and have a slight char on top. You want them to be soft but not mushy.

Conclusion

Stuffed bell peppers are a perfect way to enjoy a flavorful, wholesome meal that’s packed with nutrients. I enjoy how customizable this recipe is, from adding extra vegetables to adjusting the seasonings, and it's always a hit with family and friends. Whether for a weeknight dinner or meal prep, this dish is sure to become a regular in your rotation.

Recipe:

Stuffed Bell Peppers

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegan

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Description

Stuffed bell peppers filled with quinoa, spinach, sun-dried tomatoes, pine nuts, and fresh basil for a healthy, vibrant, and customizable meal.

Instructions

Preheat oven to 350°F (175°C).
Cut off the tops of the bell peppers and remove the seeds and membranes.
Rinse quinoa thoroughly in a fine-mesh strainer, then combine it with water in a saucepan.
Bring the quinoa to a boil, reduce the heat, and let it simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is cooked through.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.
Add the spinach and sun-dried tomatoes to the skillet and cook for another 2-3 minutes, or until the spinach is wilted.
Once the quinoa is ready, add it to the skillet with the vegetable mixture and stir to combine. Remove the skillet from the heat, then stir in pine nuts, fresh basil, and season with salt and pepper to taste.
Stuff the quinoa and vegetable mixture into the hollowed-out bell peppers and place the stuffed peppers upright in a baking dish.
Bake for 30-35 minutes, or until the peppers are tender and the tops are lightly browned.