Dinner

Mediterranean Quinoa Stuffed Bell Peppers

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A comforting, oven-baked dinner built with fluffy quinoa, tender vegetables, and creamy navy beans tucked inside sweet bell peppers. Familiar, nourishing, and exactly the kind of meal that makes Day 1 feel doable.

Servings: 4 – 8
Time: Prep 20 minutes · Bake 40–45 minutes · Total ~1 hour

Ingredients

Peppers

  • 4 large bell peppers (any color), halved lengthwise and seeds removed

Filling

  • 1 cup dry quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced zucchini or summer squash
  • 1 cup canned diced tomatoes, drained slightly
  • 1 cup cooked navy beans, or canned drained and rinsed
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Fresh ground black pepper

Toppings

  • Salt to taste
  • Juice of ½ lemon
  • Chopped fresh parsley or basil (optional)
  • Vegan Parm Sprinkle (optional but lovely)

    Method

    1. Preheat the oven to 375°F and lightly oil or line a baking dish with parchment paper. Arrange the pepper halves cut-side up in the dish.
    2. Cook the quinoa in water or broth according to package directions. Fluff and set aside.
    3. In a skillet over medium heat, sauté the onion with a splash of broth until softened, about 5 minutes. Add the garlic and cook 30 seconds more.
    4. Stir in the zucchini, diced tomatoes, navy beans, oregano, basil, and black pepper. Cook 3–5 minutes until everything is warmed through.
    5. Add the cooked quinoa to the skillet and mix gently. Season with salt and finish with lemon juice.
    6. Spoon the filling evenly into the pepper halves. Cover the dish loosely with foil and bake 30 minutes.
    7. Remove the foil and bake another 10–15 minutes, until peppers are tender and lightly caramelized at the edges.
    8. Remove from the oven, garnish with fresh herbs and optional Vegan Parm Sprinkle, and serve warm.

    Taste & Texture Notes

    The peppers should be fully tender but still holding their shape. The filling is soft, savory, and cohesive, with quinoa staying fluffy and navy beans melting gently into the mixture. The overall flavor is bright and familiar, with lemon lifting the tomato-herb base.

    Make It Yours

    • Add chopped spinach or kale to the filling for extra greens.
    • Swap navy beans for cannellini or chickpeas if preferred.
    • Make it ahead: assemble, cover, and refrigerate up to 24 hours before baking.
    • Leftovers reheat well and hold their texture beautifully.

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