Rating: 4.2 stars
66 Ratings
  • 5 star values: 26
  • 4 star values: 32
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Recipe Summary test

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.

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  • Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.

  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.

  • Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.

  • Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

Nutrition Facts

251 calories; protein 11.1g; carbohydrates 32.4g; fat 9.6g; cholesterol 12.1mg; sodium 347.5mg. Full Nutrition
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Reviews (72)

Most helpful positive review

Rating: 4 stars
07/08/2012
This was a really good base recipe. It's very bland however and even with some italian spices it was still "missing something". However it was easy and very healthy:) Read More
(38)

Most helpful critical review

Rating: 3 stars
10/26/2012
It was OK the filling was good but the peppers seemed bland. Read More
(2)
66 Ratings
  • 5 star values: 26
  • 4 star values: 32
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
07/07/2012
This was a really good base recipe. It's very bland however and even with some italian spices it was still "missing something". However it was easy and very healthy:) Read More
(38)
Rating: 4 stars
11/13/2012
I always par boil my peppers before making any type of stuffed pepper. Put about a half inch of water in a pot and bring to boiling. Put pepper upside down (tops cut off and cleaned out already) in the water and cover. Boil for 5 minutes. They are now ready to stuff and don't need as much time in the oven - other than to heat up or cook whatever filling. This recipe did need a lot of additional spices - I put about 1.5 Tbs. seasoned salt, 2 tsp. pepper, 1 tsp. red pepper flakes, and 1 tsp. garlic powder. Also put some shredded cheddar in the filling as well. Read More
(31)
Rating: 4 stars
09/13/2012
Once I added a few things to this recipe it was excellent but I do agree that it would have been a bit bland on it's own. I added a whole 15 oz. can of tomato sauce instead of just a cup and Italian seasonings as well as some crushed pepper for a little kick. I also added some cheddar cheese inside as well as on top instead of the mozzarella cheese I think the sharpness of the cheddar was a good addition. I also kept the peppers cooking at least 10 minute longer than the recipe said and I still think that it was too crisp tender for me so I next time would probably either microwave or cook the peppers a little bit before adding the filling and cooking it the 18 plus minutes. Otherwise a great recipe- very healthy yet tasty. Read More
(25)
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Rating: 4 stars
03/12/2013
These were delicious, but I gave them 4 stars because I think my alterations made a big difference in the taste. 1) I cooked the quinoa in chicken stock and tomato juice (from canned tomatoes). That gave it amazing flavour. 2) I added more garlic to the onions (double). 3) I added a little cheese to the mixture (I think that also helped hold it together). 4) I used 2/3 c Randa pasta sauce (with Basil) and 1/3 c canned tomatoes instead of the tomato sauce. This North African brand really added a nice kick! 5) I Baked the peppers (whole) for 10-15 min on 350 by themselves. I let them cool -- then cut the tops off, seeded them, and stuffed them. I made sure the stuffing was really packed in! Then I let them sit a while (while I prepared the other parts of this big meal) and baked them for 20 min in the oven to finish the cooking. I think in that sitting time, the flavours also mingled! Very yummy results -- they were a hit! Read More
(23)
Rating: 5 stars
09/09/2012
I added some chicken sausage to the recipe and it worked out very well. Read More
(14)
Rating: 4 stars
01/05/2013
I have not tried this recipe yet but plan on making it tomorrow. Seeing the comments about the blandness I would like to offer up what I now plan on doing when I make this. I love quiona and it is excellent if you saute diced celery onion and carrot. Add a little chicken broth and throw in currants dried cranberries and diced apricots a little cinnamon and cardamon. Add the cooked quinoa and the tomatoes if you like. Then fill the peppers. When I make stuffed peppers I usually slice them longways and lay them down on top of some seasoned tomato sauce and chicken broth. This seems to amp up the flavor of the pepper. Read More
(12)
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Rating: 4 stars
01/10/2015
Great basic recipe; I added seasoned salt and a whole can of crushed tomatoes. It filled exactly 6 bell peppers. Husband loved it kids wouldn't touch it with the pepper around the stuffing. They loved the filling though. Read More
(3)
Rating: 4 stars
05/25/2014
I used tomato juice and chicken stock to cook the quinoa, then in added a can of tomatoes, black beans and corn and a lot of cumin and CILANTRO... THEY WERENT BLAND AT ALL ?? Read More
(3)
Rating: 3 stars
10/26/2012
It was OK the filling was good but the peppers seemed bland. Read More
(2)