Stuffed Bell Peppers with Quinoa and Cheddar

Stuffed bell peppers have long been a comforting staple in many kitchens, offering a versatile canvas for a variety of ingredients. This recipe elevates the traditional dish with a nutritious twist, incorporating quinoa and cheddar. The quinoa provides a delightful texture and is a powerhouse of protein, while the creamy, melted cheddar adds a rich, comforting depth. The peppers, with their sweet, roasted notes and vibrant colors, not only make the dish visually appealing but also add a subtle smokiness that complements the filling beautifully. This dish is designed to be both a feast for the eyes and a nourishing meal for the body.


Serving Size

  • 4 servings

Grocery Items Needed

  • 4 large bell peppers, assorted colors
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cheddar cheese, shredded
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, grated
  • 1 zucchini, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (for garnish)
  • Fresh basil leaves, chopped (for garnish)


  1. Preheat the oven to 375°F (190°C).
  2. Rinse the quinoa under cold water until the water runs clear.
  3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  4. While the quinoa is cooking, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Set aside.
  5. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Add the grated carrot and diced zucchini, and cook for another 5-7 minutes until they are tender.
  6. Combine the cooked vegetables with the quinoa in a large mixing bowl. Add the cheddar cheese, salt, and pepper, and mix well.
  7. Stuff each bell pepper with the quinoa and vegetable mixture, packing it tightly.
  8. Place the stuffed peppers upright in a baking dish and cover loosely with foil.
  9. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is bubbly and golden.
  10. Garnish with chopped parsley and basil before serving.

Expert Tips

  • Choose firm, brightly colored peppers for the best presentation and flavor.
  • For a gluten-free version, ensure that the vegetable broth is certified gluten-free.
  • The quinoa mixture can be prepared a day in advance, making assembly quick and easy.

Serving Suggestions

Serve these colorful stuffed peppers on a bed of fresh arugula or mixed greens for an extra touch of elegance and a contrasting crisp texture. For a heartier meal, accompany with a slice of crusty whole-grain bread or a light soup.

Nutrition Facts per Serving

  • Calories: 295
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 20mg
  • Sodium: 650mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 5g
  • Sugars: 6g
  • Protein: 12g
  • Allergens: Cheddar Cheese

We hope you enjoy making and savoring these stuffed bell peppers with quinoa and cheddar. Feel free to share this recipe and inspire others to explore their culinary creativity. Try adding different vegetables or spices to make this recipe uniquely yours!

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