Print

Quinoa Stuffed Bell Peppers: Easy Fresh Recipe with Zucchini & Pine Nuts

quinoa stuffed bell peppers - featured image
Print Recipe

These quinoa stuffed bell peppers are a vibrant, healthy main dish packed with fluffy quinoa, sautéed zucchini, toasty pine nuts, and fresh herbs. Perfect for weeknight dinners, meal prep, or entertaining, they’re naturally gluten-free and easily adapted for vegan diets.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 cup dry quinoa, rinsed
  • 1 medium zucchini, diced (about 1 cup)
  • 1/4 cup pine nuts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • Zest from 1 lemon
  • 1/3 cup crumbled feta cheese (optional)
  • Salt & black pepper, to taste
  • 2 cups vegetable broth

Instructions

  1. Preheat oven to 400°F (200°C). Lightly oil a large baking dish. Slice tops off bell peppers and remove seeds and membranes. Trim bottoms if needed to help peppers stand upright.
  2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, cover, and simmer on low for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
  3. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until translucent. Add garlic, zucchini, and diced pepper tops; sauté for 4-5 minutes until golden and softened.
  4. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking often, until fragrant and golden.
  5. In a large mixing bowl, combine cooked quinoa, sautéed veggies, cherry tomatoes, toasted pine nuts, lemon zest, parsley, and feta (if using). Season with salt and pepper. Mix well.
  6. Stuff each bell pepper with the quinoa filling, packing gently. Place peppers upright in the baking dish and drizzle with olive oil.
  7. Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until peppers are tender and tops are golden.
  8. Garnish with extra parsley, pine nuts, or feta before serving. Let cool for 5 minutes before serving.

Notes

Choose bell peppers that stand upright for easier stuffing. The filling can be made ahead and refrigerated. For vegan, omit feta or use plant-based cheese. Swap pine nuts for sunflower seeds or pepitas for nut-free. Add chickpeas or lentils for extra protein. Filling can be customized with seasonal veggies. Leftovers keep well and flavors deepen after storage.

Nutrition

Keywords: quinoa stuffed peppers, vegetarian, gluten-free, zucchini, pine nuts, healthy dinner, meal prep, easy recipe, Mediterranean, bell peppers

Find it online: https://blipflavor.com/quinoa-stuffed-bell-peppers-easy-fresh-recipe-with-zucchini-and-pine-nuts/