Quinoa-Stuffed Peppers Recipe | Vegetarian & Gluten-Free Main Course

Quinoa-Stuffed Peppers Recipe | Vegetarian & Gluten-Free Main Course

Looking for a wholesome and vibrant main course that’s both nutritious and delicious? Our Quinoa-Stuffed Peppers recipe is a perfect choice! These bell peppers are generously filled with a mixture of cooked quinoa, sautéed vegetables, and aromatic spices, resulting in a satisfying and protein-packed dish. With the goodness of quinoa and an array of colorful vegetables, these stuffed peppers offer a balance of essential nutrients. Whether you’re a vegetarian or simply looking for a gluten-free option, these Mediterranean-inspired peppers will surely impress your taste buds. Follow our step-by-step recipe to create this vibrant and flavorful masterpiece!

Recipe Card: Quinoa-Stuffed Peppers

Yield: 4 servings

Quinoa-Stuffed Peppers Recipe | Vegetarian & Gluten-Free Main Course

Quinoa-Stuffed Peppers Recipe | Vegetarian & Gluten-Free Main Course

Try our flavorful and nutritious Quinoa-Stuffed Peppers recipe packed with protein and a medley of colorful vegetables. It's a delicious vegetarian and gluten-free option for a satisfying main course.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 medium carrot, grated
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
  3. Add the diced zucchini, grated carrot, cherry tomatoes, dried oregano, ground cumin, salt, and pepper to the skillet. Cook for about 5 minutes, or until the vegetables are slightly softened.
  4. Remove the skillet from heat and stir in the cooked quinoa. Make sure all the ingredients are well combined.
  5. Stuff each bell pepper with the quinoa and vegetable mixture. Place the stuffed peppers in a baking dish and cover with aluminum foil.
  6. Bake for 25 minutes. Then, remove the foil and sprinkle grated Parmesan cheese (if using) on top of each pepper.
  7. Return the peppers to the oven and bake uncovered for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and slightly golden.
  8. Once cooked, remove the peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 218Total Fat: 5ggCarbohydrates: 35ggFiber: 7ggProtein: 9gg

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