Bell peppers stuffed with quinoa, fresh herbs, and vegetables for a wholesome, baked main dish.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeds discarded
02 - 1 small zucchini, finely diced
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, quartered
→ Grains
06 - 1 cup quinoa, rinsed
07 - 2 cups vegetable broth
→ Herbs and Seasonings
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons olive oil
→ Dairy
15 - 1/2 cup crumbled feta cheese, optional
# How to Cook:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate the peppers in an upright position.
02 - Bring vegetable broth to a boil in a medium saucepan. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is completely absorbed. Fluff with a fork.
03 - Heat olive oil over medium heat in a large skillet. Add red onion and garlic, sauté for 2 minutes until fragrant. Add diced zucchini and cook for 4 minutes until softened. Stir in cherry tomatoes and cook for an additional 2 minutes. Remove from heat.
04 - Transfer cooked quinoa to a large mixing bowl. Add sautéed vegetables, parsley, basil, mint, oregano, salt, and black pepper. Fold in feta cheese if desired.
05 - Spoon quinoa mixture into each prepared bell pepper, packing gently. Arrange peppers upright in the greased baking dish.
06 - Cover baking dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes until peppers are tender and tops are lightly browned.
07 - Allow peppers to cool for 5 minutes before plating. Garnish with additional fresh herbs if desired.
