Quinoa Stuffed Peppers

Quinoa stuffed peppers are a vibrant and healthy Mediterranean-inspired dish, perfect for a light yet satisfying dinner. The combination of quinoa, roasted bell peppers, and a blend of savory herbs and spices makes this meal delicious and nutritious. Whether you’re looking for a vegetarian or gluten-free meal, this recipe fits the bill  with its delightful flavors and textures.

Why You’ll Love This Recipe

This quinoa stuffed peppers recipe is a delightful medley of Mediterranean flavors that you’ll fall in love with! The roasted bell peppers bring out a sweet, smoky flavor, while the quinoa stuffing is rich in protein and fiber, making it a wholesome meal. With a combination of fresh parsley, tangy lemon juice, feta cheese, and crunchy pistachios, the dish offers a perfect balance of savory, zesty, and nutty flavors. It’s not only healthy but also versatile, allowing for easy customization based on your preferences.

Ingredients

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

• 6 multi-colored bell peppers

• 1 cup dry quinoa

• 4 garlic cloves

• 3 medium shallots (1 cup chopped)

• ¼ cup plus 1 tablespoon chopped parsley

• ¾ cup chopped pistachios

• 2 tablespoons olive oil

• ¼ teaspoon red pepper flakes

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 2 tablespoons lemon juice plus zest from ½ lemon

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• ¼ cup feta cheese crumbles (optional)

Directions

1. Preheat oven to 425°F (220°C).

2. Wash the bell peppers and slice them in half lengthwise, removing the stems and seeds. Place them cut side down on a parchment-lined baking sheet. Roast for 15 minutes.

3. After 15 minutes, flip the peppers cut side up, season with a pinch of salt and pepper, and return them to the oven for another 15 minutes until tender.

4. Meanwhile, cook the quinoa: Rinse and drain the quinoa, then add it to a saucepan with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 17-20 minutes, until the water is absorbed. Let it sit covered for 5 minutes to steam.

5. Mince the garlic, shallots, and parsley, and chop the pistachios.

6. In a large skillet, heat 2 tablespoons of olive oil. Add the garlic, shallots, and red pepper flakes. Sauté for 1-2 minutes until the shallots become translucent and the garlic is fragrant.

7. Remove from heat and stir in the cooked quinoa, pistachios, parsley, paprika, oregano, lemon juice and zest, sea salt, and black pepper. Adjust seasoning to taste.

8. Spoon the quinoa mixture into the roasted pepper halves, topping with additional parsley and feta cheese (if using).

9. Serve any extra quinoa mixture on the side and enjoy!

Servings and Timing

• Servings: 4 to 6

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

Variations

• Vegan: Omit the feta cheese or replace it with vegan cheese for a dairy-free option.

• Nut-Free: Skip the pistachios or substitute with sunflower seeds if you prefer a nut-free version.

• Spicy: Add a bit more red pepper flakes or a diced jalapeño to the filling to bring in some heat.

Storage/Reheating

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

• Reheating: To reheat, simply warm in the oven at 350°F for 10-15 minutes or microwave until heated through.

FAQs

1. Can I make this recipe ahead of time?

Yes! You can prepare the quinoa filling and roast the peppers ahead of time. Store them separately in the refrigerator and assemble the stuffed peppers just before baking.

2. Can I use brown rice instead of quinoa?

Yes, brown rice is a great alternative. Keep in mind that it may take a bit longer to cook, so adjust the cooking time accordingly.

3. How do I know when the peppers are done roasting?

The peppers should be tender and slightly caramelized around the edges. If they are soft and browned, they’re ready!

4. Can I freeze stuffed peppers?

Yes, stuffed peppers can be frozen. Wrap each stuffed pepper tightly in plastic wrap and store in a freezer-safe container for up to 3 months.

5. Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with other grains like bulgur, couscous, or farro for a different texture and flavor.

6. Can I add meat to this recipe?

Yes, ground turkey or chicken can be added to the quinoa filling for a non-vegetarian version of the dish.

7. What can I serve with quinoa stuffed peppers?

These peppers can be served with a side salad, roasted vegetables, or even a simple yogurt sauce for added creaminess.

8. How do I make the filling more flavorful?

Feel free to experiment with different herbs and spices! Fresh basil, thyme, or dill would add a nice twist to the filling.

9. Can I make this recipe gluten-free?

Yes, this recipe is already gluten-free as it contains quinoa, a naturally gluten-free grain.

10. What type of bell peppers are best for this recipe?

You can use any color of bell pepper, but a mix of red, yellow, and orange peppers adds a nice variety of color and sweetness to the dish.

Conclusion

Quinoa stuffed peppers are a fantastic dish for anyone looking to enjoy a nutritious, flavorful, and satisfying meal. With its combination of quinoa, roasted peppers, Mediterranean herbs, and the optional feta cheese, this recipe is sure to please both vegetarians and meat-eaters alike. It’s versatile, customizable, and perfect for any occasion, whether it’s a weeknight dinner or a special gathering. Enjoy the balance of savory and zesty flavors, and savor every bite!