Bell peppers filled with quinoa, herbs, and vegetables baked for a wholesome, flavorful meal.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers (any color), tops removed and seeds removed
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 & 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 (Optional)
15 - 1/2 cup crumbled feta cheese (optional)
# How to Make:
01 - Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to accommodate the peppers in an upright position.
02 - In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Fluff with a fork and transfer to a bowl.
03 - Heat olive oil in a large skillet over medium heat. Add red onion and garlic, sauté for 2 minutes until fragrant. Add zucchini and cook for 4 minutes until softened. Stir in cherry tomatoes and cook for 2 additional minutes. Remove from heat.
04 - In a large mixing bowl, combine cooked quinoa, sautéed vegetables, parsley, basil, mint, oregano, salt, and pepper. Gently fold in feta cheese if using.
05 - Distribute quinoa mixture evenly among the prepared bell peppers, packing lightly to avoid compression. Arrange filled peppers upright in the greased baking dish.
06 - Cover the baking dish with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 10 minutes until peppers are tender and tops are lightly browned.
08 - Allow to cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.
