Herbed Quinoa Stuffed Peppers
A bright, meat-free main inspired by Mediterranean flavors. Quinoa brings protein and texture, while lemony herbs lift the peppers with a clean, fresh finish. Gentle to the palate and straightforward for a satisfying dinner.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 6 servings)Ingredients(scaled)
- ⅓ large bell pepper
- ⅓ 1/4 cup dry quinoa
- ⅓ 3/4 cup water
- ⅓ tablespoon olive oil
- ⅓ clove garlic, minced
- ⅓ 1/4 cup finely chopped onion
- ⅓ 1/2 cup chopped tomato
- ⅓ 1/4 cup corn kernels (fresh or frozen, thawed)
- ⅔ tablespoons finely chopped parsley
- ⅓ teaspoon dried oregano
- ⅓ 1/2 teaspoon dried thyme
- ⅓ tablespoon lemon juice
- ⅓ Salt to taste
- ⅓ Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Rinse quinoa; combine with 3/4 cup water, simmer 12–15 minutes until fluffy, then fluff and set aside.
- Cut the top off the pepper and remove seeds; lightly brush inside with olive oil.
- In a skillet, sauté onion and garlic in 1 tsp oil 2–3 minutes until translucent; stir in tomato and corn 2 minutes.
- Mix cooked quinoa, sautéed vegetables, parsley, oregano, thyme, lemon juice, salt, and pepper.
- Stuff pepper with quinoa mixture; place in a small baking dish and bake 20–25 minutes until pepper is tender and filling is heated through.
Chef’s Pro Tips
- Parboil pepper by 3 minutes before stuffing for extra tenderness.
- Finish under broil 1–2 minutes for slightly caramelized edges.
- Add a squeeze of lemon at plating for brightness.
Serving Suggestions
Pair with a simple green salad and a lemony yogurt drizzle for balance.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or oven.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 12 |
| carbohydrates | 48 |
| fat | 9 |
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