Vegetarian Gluten-Free Stuffed Bell Peppers with Quinoa and Veggies
Stuffed Peppers
Colorful bell peppers filled with quinoa, veggies, and melted cheese. Perfect for a healthy, satisfying dinner.
Nutrition (per serving)
These vegetarian gluten-free stuffed bell peppers are a feast for the senses! Bright, sweet peppers are filled with a hearty mixture of fluffy quinoa, colorful vegetables, and gooey melted cheese, making for a dish that's both nutritious and satisfying.
What I love about this recipe is how versatile it is—feel free to swap in your favorite veggies or cheese varieties. It's a wonderful way to enjoy a colorful, balanced dinner that's guaranteed to impress everyone at the table.
Ingredients
- Bell peppers (red, yellow, or orange):4 pieces
- Quinoa:1 cup
- Mixed vegetables (zucchini, carrots, corn):2 cups
- Shredded cheese (cheddar, Monterey Jack, or mozzarella):1.5 cups
- Olive oil:2 tbsp
- Garlic:3 cloves
- Salt:1 tsp
- Black pepper:0.5 tsp
- Fresh herbs (parsley, basil):0.25 cup
Instructions
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Preheat your oven to 375°F. Cut the tops off the bell peppers and remove seeds and membranes. Brush the outside of peppers with 1 tablespoon of olive oil and place in a baking dish.
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Cook quinoa according to package instructions. In a large skillet, heat remaining olive oil over medium heat. Add minced garlic and cook until fragrant, then add diced vegetables and cook for 5-7 minutes until tender. Stir in cooked quinoa, salt, pepper, and chopped herbs.
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Stuff each bell pepper with the quinoa and vegetable mixture. Top with shredded cheese.
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Bake in the preheated oven for 25-30 minutes until peppers are tender and cheese is melted and bubbly.
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Garnish with additional herbs if desired and serve warm.
Tips & Notes
- Use any combination of colorful peppers for a festive look.
- Pre-cook the quinoa to save time and ensure fluffy stuffing.
