Summery Stuffed Red Yellow Bell Peppers
Bright, vibrant, and bursting with fresh, seasonal flavors, these Summery Stuffed Red Yellow Bell Peppers are the perfect way to embrace the tastes of summer. Featuring tender roasted bell peppers filled with a wholesome quinoa medley, sautéed zucchini, juicy cherry tomatoes, and tangy feta cheese, this recipe is a delightful combination of textures and Mediterranean-inspired flavors. The addition of fresh basil and a hint of garlic elevates the dish, while a sprinkle of optional paprika adds a subtle smoky twist. Ready in under an hour, these stuffed peppers are an easy, healthy option for meatless mains or as a colorful side dish for summer gatherings. Serve them warm, and watch as these nutrient-packed beauties steal the show at your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Red bell peppers
- 2 pieces Yellow bell peppers
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Extra virgin olive oil
- 1 small Red onion, diced
- 2 pieces Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh basil, chopped
- 0.5 cup Feta cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers, remove the seeds and membranes, and place the peppers upright in a baking dish. Set aside.
Rinse the quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and water is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, and sauté for 2-3 minutes until fragrant.
Add the diced zucchini and cook for another 5 minutes, or until the zucchini is tender and lightly golden.
Stir in the cherry tomatoes, fresh basil, crumbled feta cheese, cooked quinoa, salt, and black pepper. Mix well to combine the stuffing ingredients.
Drizzle the remaining 1 tablespoon of olive oil over the bell peppers. Lightly sprinkle the inside of each pepper with a pinch of salt.
Spoon the quinoa and vegetable mixture into each bell pepper, packing it gently to fill the peppers completely. If you have leftover filling, save it as a side dish or snack.
Cover the baking dish with aluminum foil and bake the stuffed peppers for 25 minutes.
Remove the foil and bake for an additional 5 minutes to lightly brown the tops of the stuffing.
Optional: Garnish with a sprinkle of paprika or additional fresh basil before serving.
Serve warm as a main course or alongside your favorite summery side dishes. Enjoy!
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 16.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
