Stuffed Bell Peppers with Quinoa


Bell peppers (any color)


Onion, finely chopped

Garlic, minced

Ground meat (such as beef, turkey, or plant-based alternative)

Tomato sauce

Cheese (optional)

Olive oil

Salt and pepper

Herbs and spices of your choice (like oregano, basil, thyme)


Preheat your oven to 375°F (190°C).

Prepare the quinoa according to package instructions. Usually, it’s about 1 part quinoa to 2 parts water. Set aside.

Cut the tops off the bell peppers and remove the seeds and membranes. You can also cut a thin slice off the bottom to make them stand upright.

In a skillet, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent and fragrant.

If using ground meat, add it to the skillet and cook until browned. If using a plant-based alternative, sauté until heated through.

Add the cooked quinoa and a portion of the tomato sauce to the skillet. Mix everything together and season with salt, pepper, and your choice of herbs and spices.

Stuff the bell peppers with the quinoa mixture, pressing it down gently as you go.

Place the stuffed bell peppers in a baking dish. Pour the remaining tomato sauce over the tops of the peppers. If you’re using cheese, you can sprinkle some on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

Optionally, remove the foil during the last 5-10 minutes of baking to allow the cheese to melt and the tops of the peppers to brown slightly.

Once done, remove from the oven and let them cool slightly before serving.

Garnish with additional herbs if desired and enjoy your delicious Stuffed Bell Peppers with Quinoa!

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