These Savory Lemon-Herb Quinoa-Stuffed Bell Peppers are a colorful and nutritious dish that guarantees to brighten your table. The combination of fresh herbs, zesty lemon, and hearty quinoa creates a delightful filling that perfectly complements the sweet roasted peppers.
Not only are they visually appealing, but they’re also packed with protein and fiber, making them a great vegetarian option. Serve them warm or at room temperature, and you have a versatile dish that’s perfect for meal prep or a light dinner.
Ingredients
INGREDIENTS
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 lemon (zest and juice)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cup spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy.
- In a large bowl, combine the cooked quinoa, lemon zest, lemon juice, cherry tomatoes, red onion, spinach, olive oil, oregano, thyme, salt, and pepper.
- Spoon the quinoa mixture into each bell pepper, packing it in gently.
- Place the stuffed peppers upright in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender. Remove the foil for the last 5 minutes to allow the tops to brown slightly.
- Garnish with fresh parsley before serving. Enjoy!
Notes
Tip: You can customize the filling by adding different vegetables or proteins such as black beans or feta cheese for added flavor.
For a spicier kick, consider adding diced jalapeños to the quinoa mixture. You can also substitute quinoa with brown rice or even couscous for different textures.
Leftovers can be kept in the fridge for up to 3 days. Reheat them in the oven or microwave before serving. These stuffed peppers also freeze well, so you can make a batch ahead of time!
