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About Stuffed Bell Peppers with Quinoa, Herbs, and Balsamic Glaze
These vibrant Stuffed Bell Peppers with Quinoa are a healthy and flavorful vegetarian main course or a hearty side dish. The combination of fluffy quinoa, sautéed spinach, herbs, and a tangy balsamic glaze creates a delicious and satisfying meal.This recipe is easy to customize – feel free to add other vegetables like mushrooms or zucchini, or swap the nuts for seeds. It’s a perfect weeknight dinner option that’s both visually appealing and packed with nutrients.The balsamic vinegar adds a delightful sweetness that complements the savory quinoa and peppers, creating a perfect balance of flavors. Prepare to be amazed by how simple yet delicious this recipe is!
Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 2 Bell Peppers cored and seeded, large, tops removed and reserved
- 2 cup Quinoa cooked
- 5 cup Water
- 2 tbsp Olive Oil extra virgin
- 1 tsp Thyme or 1/2 teaspoon dried thyme
- 2 clove Garlic finely chopped
- 1/2 Onion finely chopped
- 1 cup Spinach finely chopped
- 1/2 tsp Wine Vinegar white
- 1 tbsp Almonds finely chopped, or walnuts
- 6 Cherry Tomatoes finely chopped
- 1/4 cup Coriander finely chopped
- 1 Celery Stalks finely chopped
- 1 tbsp Balsamic Vinegar
- Salt to taste
- Pepper to taste
Instructions
Prepare the Quinoa
- Cook quinoa according to package directions. Fluff with a fork and set aside to cool.
Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
- Stir in spinach and thyme; cook until spinach wilts, about 2-3 minutes.
- Remove from heat and stir in white wine vinegar.
- Season with salt and pepper.
Combine the Filling
- In a large bowl, combine cooked quinoa, sautéed vegetables, chopped almonds (or walnuts), cherry tomatoes, cilantro, and celery.
- Drizzle with balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper to taste. Mix gently to combine.
Stuff the Peppers
- Preheat oven to 400°F (200°C).
- Fill each bell pepper with the quinoa mixture, mounding slightly.
- Place pepper tops on a baking sheet and bake for 20-25 minutes, or until peppers are tender.
Serve
- Serve warm.
Recipe Notes
Expert Tips
- For extra flavor, roast the bell peppers before stuffing them. Simply toss them with a little olive oil and roast at 400°F for 20 minutes before stuffing.
- Feel free to add other vegetables to the filling, such as diced zucchini, mushrooms, or corn.
- If you don't have fresh herbs, you can substitute with dried herbs. Use about 1/3 the amount of dried herbs compared to fresh.
- To make this a complete meal, serve with a side of crusty bread or a simple salad.
Recipe Nutrition
Calories: 724kcalCarbohydrates: 123gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 191mgPotassium: 1486mgFiber: 16gSugar: 8gVitamin A: 5631IUVitamin C: 171mgCalcium: 158mgIron: 10mg