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Smoky Stuffed Peppers with Quinoa and Herbs

This dish features vibrant bell peppers filled with a flavorful mixture of fluffy quinoa, fresh tomatoes, garlic, and herbs, accented by smoky paprika and a splash of balsamic vinegar. Roasted until tender and slightly charred, the peppers develop a caramelized exterior and a savory, bubbling filling that’s both hearty and visually appealing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red for sweetness and color
  • 1 cup quinoa rinsed
  • 2 cups water for cooking quinoa
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 cup cherry tomatoes diced, or canned tomatoes
  • 2 teaspoons smoked paprika
  • 1 tablespoon balsamic vinegar for a hint of sweetness and depth
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • fresh herbs basil or oregano chopped, optional garnish

Equipment

  • Baking dish
  • Sharp Knife
  • Mixing bowls
  • Cutting board

Method
 

  1. Cook the quinoa in water until fluffy, about 15 minutes, then drain and set aside to cool slightly.
  2. While the quinoa cooks, cut off the tops from the peppers and remove seeds, creating hollow shells. Place them upright in a baking dish.
  3. In a skillet, heat olive oil and sauté chopped onion and minced garlic until fragrant and translucent, about 3 minutes. You’ll smell the garlic turn golden and the onion soften.
  4. Add diced cherry tomatoes and smoked paprika to the skillet, cooking for another 2-3 minutes until the tomatoes release their juice and everything is fragrant.
  5. Transfer the cooked quinoa into a mixing bowl and stir in the tomato mixture, balsamic vinegar, salt, and pepper. Mix well until combined and slightly sticky.
  6. Spoon the filling into each hollowed-out pepper, pressing gently to pack the mixture in and fill the peppers completely.
  7. Place the stuffed peppers upright in the prepared baking dish, ensuring they stand steadily.
  8. Cover the dish loosely with foil and roast in a preheated oven at 200°C (390°F) for 30-35 minutes, until peppers are tender and edges are lightly charred.
  9. Remove the foil in the last 5 minutes to allow the tops to caramelize slightly and the filling to bubble.
  10. Take the dish out of the oven and let the peppers rest for about 5 minutes; this helps them firm up and makes serving easier.
  11. Garnish with chopped fresh herbs and a drizzle of olive oil for an extra burst of flavor before serving.

Notes

Feel free to customize the filling with other vegetables or spices. For a smoky flavor, brush the peppers with smoked paprika oil before roasting.