Quinoa Bell Peppers
Fresh, vibrant, and bursting with bold flavors, Mediterranean Stuffed Bell Peppers with Quinoa are a modern take on a classic. No ground beef or rice here—just a light yet satisfying filling of rosemary and garlic-infused quinoa, juicy tomatoes, spicy Serrano peppers, garbanzo beans, and fresh cheese. Every bite is a perfect balance of textures and herbaceous goodness, making this dish as stunning as it is delicious.
Servings: 6 servings (1/2 pepper each)
Calories: 466kcal
Ingredients
- 1 cup vegetable stock I recommend Better Than Bouillon mixed with water
- 1/2 cup quinoa
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon garlic powder
- 4 large orange or red bell peppers seeded, deveined, and halved pole to pole
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 1/2 Small sweet yellow onion diced
- 3 cloves garlic chopped
- 8 ounces multi-colored cherry tomatoes, quartered
- 2 tablespoons Serrano chile pepper diced, seed and devein for less heat, or to taste
- 15 ounce chickpeas or garbanzo beans, drained and rinsed
- 4 ounces cubed fresh mozzarella
- 4 ounces freshly grated Parmesan cheese divided use
- 1 teaspoon fresh lemon juice
- 3 tablespoons chopped fresh basil
- 3 tablespoons finely chopped fresh Italian parsley
- 3 ounces shredded Monterey Jack cheese
Instructions
- Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
- In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer per package instructions, or until all liquid evaporates and grain is soft (usually takes around 15 minutes). Uncover, remove from heat, and set aside to cool.
- Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside.
- Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large mixing bowl.
- Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella.
- Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled quinoa and mix well. Season with salt and black pepper to taste (around 1 to 1 1/2 teaspoons of salt should do it).
- Spoon a heaping amount of quinoa stuffing into each pepper half and transfer to prepared baking dish. Any leftover stuffing can be sprinkled in the pan or tucked into the corners of the dish. Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese.
- Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places.
- Let stand 10 minutes before serving.
Notes
Make ahead: Peppers can be assembled, but not baked, earlier in the day, covered, and refrigerated. Bring to room temperature before baking, or increase cook time by around 10 minutes. Filling (without cheese) can be prepared up to 24 hours ahead, placed in an airtight container, and refrigerated. Bring to room temperature before using.
Tips for Making Quinoa Bell Peppers:
1. Choose similar-sized peppers. Using peppers of approximately the same size ensures they cook evenly.
2. Pierce the peppers’ bottoms. Piercing the bottoms of the bell peppers with a knife allows excess moisture to drain out as they bake, preventing sogginess. Take care to make small cuts, so the stuffing doesn’t leak out.
3. Handle serrano peppers with care. Serrano peppers are spicy! Use caution when handling them. Don’t touch your eyes before washing your hands! Consider wearing gloves. Wash your hands thoroughly after handling.
4. Use a baking dish with sides. Choose a baking dish with sides to hold the leftover stuffing you spoon around the stuffed peppers. It will also catch any excess moisture released as the peppers bake.
1. Choose similar-sized peppers. Using peppers of approximately the same size ensures they cook evenly.
2. Pierce the peppers’ bottoms. Piercing the bottoms of the bell peppers with a knife allows excess moisture to drain out as they bake, preventing sogginess. Take care to make small cuts, so the stuffing doesn’t leak out.
3. Handle serrano peppers with care. Serrano peppers are spicy! Use caution when handling them. Don’t touch your eyes before washing your hands! Consider wearing gloves. Wash your hands thoroughly after handling.
4. Use a baking dish with sides. Choose a baking dish with sides to hold the leftover stuffing you spoon around the stuffed peppers. It will also catch any excess moisture released as the peppers bake.
Nutrition
Calories: 466kcal | Carbohydrates: 42g | Protein: 25g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 682mg | Potassium: 714mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4365IU | Vitamin C: 157mg | Calcium: 492mg | Iron: 4mg