Go Back
To make Lemon Herb Quinoa Stuffed Peppers, gather these fresh ingredients. They blend well for a tasty dish. - 4 medium bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - ½ cup red onion, finely chopped - 2 cloves garlic, minced - 1 lemon (zest and juice) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - ¼ cup feta cheese (optional, for topping) - Fresh parsley for garnish Each of these ingredients plays a key role. Bell peppers are the perfect vessel for the stuffing. Quinoa serves as a hearty base, while the broth adds flavor. Fresh vegetables like cherry tomatoes and spinach bring bright colors and nutrients. Aromatic herbs and spices lift the dish. You can top with feta cheese for a salty kick and sprinkle parsley for a fresh finish. When you choose your ingredients, go for the best quality. Fresh produce makes a big difference in taste. Enjoy the vibrant flavors of this dish! First, preheat your oven to 375°F (190°C). This step is key for even cooking. Next, take your bell peppers and cut off the tops. Remove the seeds and membranes inside. Place the peppers in a baking dish, cut side up. This way, they will hold the filling nicely. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Once boiling, add 1 cup of rinsed quinoa. Cover the pan and lower the heat. Let it simmer for about 15 minutes. When the time is up, turn off the heat and keep it covered for 5 more minutes. This helps the quinoa fluff up. In a large skillet, heat a drizzle of olive oil over medium heat. Start by adding the finely chopped red onion and minced garlic. Cook them until the onion turns soft, about 3-4 minutes. Next, add the chopped spinach and stir until it wilts. Then, toss in the halved cherry tomatoes. Mix in the cooked quinoa, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Stir everything well for about 2 minutes. This mix is full of flavor! Now, it’s time to fill the peppers. Spoon the quinoa mixture into each bell pepper. Press down gently to pack the filling. If you like, sprinkle feta cheese on top. Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes. The peppers should be tender and slightly charred. Once done, let them cool for a few minutes before serving. Enjoy your delicious lemon herb quinoa stuffed peppers! When picking bell peppers, look for ones that feel firm. They should have smooth skin and vibrant colors. A bright color often means more flavor. Avoid peppers with soft spots or wrinkles. These signs show age and less taste. You can change the taste of your stuffed peppers with herbs. Try adding fresh basil or cilantro for a fresh twist. If you want more heat, consider adding a pinch of red pepper flakes. Lemon zest brings brightness, while oregano and thyme add depth. You can cook these stuffed peppers in different ways. The oven gives a nice char. If you use a stovetop, cook them in a skillet with a lid. For slow cooker fans, place the stuffed peppers inside with a bit of broth. Cook on low for 4-6 hours. Each method offers a unique flavor and texture. {{image_2}} You can boost the protein in your stuffed peppers. Adding cooked chicken is a great option. Simply shred or dice the chicken and mix it into the quinoa filling. If you prefer plant-based protein, tofu works well. Press and cube the tofu, then sauté it with the onion and garlic. Beans are another easy protein choice. Black beans or chickpeas add flavor and texture. Just rinse and stir them into your quinoa mix. While quinoa is a star ingredient, you can switch it up with other grains. Brown rice adds a nutty flavor and chewy texture. Cook it just like quinoa, using broth for added taste. Couscous cooks quickly and absorbs flavors well. It gives a light and fluffy filling. Farro is another hearty grain. It has a chewy bite and a rich, earthy taste. Use whatever grain you prefer for a fun twist. Making this dish vegan is simple and tasty. Omit the feta cheese or use a plant-based cheese option. Instead of chicken broth, stick with vegetable broth for cooking. You can also add more veggies, like corn or zucchini, for flavor and color. Use a squeeze of lime instead of lemon for a zesty change. These swaps keep the dish delicious while meeting vegan needs. Store leftover stuffed peppers in an airtight container. Place them in the fridge. They stay fresh for up to three days. Make sure to let them cool before sealing. This helps keep the flavors intact. To reheat in the microwave, place one stuffed pepper on a microwave-safe plate. Cover it with a damp paper towel. Heat for about 1-2 minutes or until hot. For the oven, preheat to 350°F (175°C). Place the peppers in a baking dish. Cover with foil and heat for 15-20 minutes. This keeps the peppers moist and tasty. You can freeze stuffed peppers for longer storage. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. They last up to three months in the freezer. To enjoy, thaw them overnight in the fridge. Reheat as mentioned above. Yes, you can make these stuffed peppers ahead. Prepare them up to the baking step. Store the stuffed peppers in the fridge for up to two days. When ready to eat, bake them as directed. This keeps the flavors fresh and tasty. These stuffed peppers pair well with a simple salad. A green salad with lemon vinaigrette adds a nice touch. You could also serve them with crusty bread or a light soup. For a fun twist, add a side of guacamole or salsa. Yes, stuffed peppers are healthy. They are low in calories and packed with nutrients. The quinoa adds protein and fiber. The veggies add vitamins and minerals, making them a great choice for any meal. Absolutely! You can use any cheese you like. Cheddar, mozzarella, or goat cheese work well. Just remember, cheese adds flavor and creaminess. Adjust the amount to suit your taste. In this article, we covered tasty quinoa stuffed peppers. We explored ingredients, step-by-step instructions, and helpful tips. You can enjoy various filling options and learn how to store leftovers. Stuffed peppers are easy, healthy, and fun to make. Try these recipes with family or friends. You’ll find new favorites with each bite. Embrace the flavors and make them your own! Happy cooking!

Lemon Herb Quinoa Stuffed Peppers

Elevate your meal with these delicious Lemon Herb Quinoa Stuffed Peppers! This vibrant dish combines fresh ingredients like quinoa, spinach, and cherry tomatoes, all perfectly flavored with lemon and herbs. It's a healthy, vegetarian option that's both easy to make and visually stunning. Ready to impress? Click through to discover the full recipe and enjoy a burst of flavor in every bite!
Print Recipe Pin Recipe

Ingredients
  

4 medium bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cup spinach, chopped

½ cup red onion, finely chopped

2 cloves garlic, minced

1 lemon (zest and juice)

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

¼ cup feta cheese (optional, for topping)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.

      In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

        In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until the onion becomes translucent (about 3-4 minutes).

          Stir in the chopped spinach and cook until wilted, then add the halved cherry tomatoes, cooked quinoa, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Mix everything well, allowing the flavors to meld for about 2 minutes.

            Spoon the quinoa mixture into each bell pepper, pressing down gently to pack the filling. If using, sprinkle feta cheese on top of the stuffed peppers.

              Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and slightly charred.

                Once done, remove from the oven and let them cool for a few minutes before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Garnish the stuffed peppers with fresh parsley and serve with a wedge of lemon on the side for an extra pop of flavor. Enhance the plate with a drizzle of olive oil for an elegant touch.