Roasted Vegetable and Quinoa Stuffed Peppers
These Roasted Vegetable and Quinoa Stuffed Peppers are a hearty and healthy meal that's perfect for a weeknight dinner. They're made with a flavorful combination of roasted vegetables, quinoa, and Parmesan cheese, and they're baked until the bell peppers are tender and the quinoa is cooked through. These stuffed peppers are a great way to use up leftover roasted vegetables, and they're also a good source of protein and fiber. They're also gluten-free and can be made vegetarian by omitting the Parmesan cheese. To make these stuffed peppers, you'll start by roasting some vegetables. I like to use a combination of broccoli, carrots, zucchini, and onions, but you can use any vegetables you like. Once the vegetables are roasted, you'll combine them with cooked quinoa, onion, celery, green bell pepper, parsley, Parmesan cheese (if using), salt, and pepper. Then, you'll stuff the bell peppers with the quinoa mixture and bake them until the bell peppers are tender and the quinoa is cooked through. These stuffed peppers are a delicious and satisfying meal that's perfect for a weeknight dinner or a weekend lunch. They're also a great way to use up leftover roasted vegetables.
Stuffed peppers are a classic dish that has been enjoyed for centuries. The earliest known recipes for stuffed peppers date back to the Middle Ages, and the dish has been popular in Europe and the Americas ever since. Traditionally, stuffed peppers are made with a mixture of ground meat, rice, and vegetables, but there are many variations on the recipe. This recipe for Roasted Vegetable and Quinoa Stuffed Peppers is a lighter and healthier take on the classic dish. I developed this recipe because I was looking for a way to use up some leftover roasted vegetables. I had roasted a whole bunch of vegetables for a party, and I had a lot leftover. I didn't want to waste them, so I decided to try stuffing them into peppers. The results were delicious! These stuffed peppers are a great way to get your vegetables in. They're also a good source of protein and fiber. And they're gluten-free and can be made vegetarian by omitting the Parmesan cheese. I hope you enjoy this recipe as much as I do!
Roasted Vegetable and Quinoa Stuffed Peppers Roasted Vegetable and Quinoa Stuffed Peppers Roasted Vegetable and Quinoa Stuffed Peppers Roasted Vegetable and Quinoa Stuffed Peppers
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 4 bell peppers (any color)
  • 1 cup cooked quinoa
  • 1 cup chopped roasted vegetables (such as broccoli, carrots, zucchini, or onions)
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut the tops off the bell peppers and remove the seeds. Place the bell peppers in a baking dish.
  3. In a large bowl, combine the quinoa, roasted vegetables, onion, celery, green bell pepper, parsley, Parmesan cheese (if using), salt, and pepper.
  4. Stuff the bell peppers with the quinoa mixture.
  5. Bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender and the quinoa is cooked through.
  6. Let cool slightly before serving.
Why It Works
  • Roasting the vegetables brings out their natural sweetness and flavor.
  • The combination of quinoa, vegetables, and Parmesan cheese provides a balance of protein, fiber, and flavor.
  • Baking the stuffed peppers until the bell peppers are tender and the quinoa is cooked through ensures that the dish is cooked evenly and that the flavors have had time to meld.