Parsley's Stuffed Peppers

Brighten up your dinner table with Parsley’s Stuffed Peppers, a vibrant and wholesome recipe featuring tender bell peppers generously filled with a flavorful quinoa-based stuffing. This hearty vegetarian dish is packed with fresh ingredients like cherry tomatoes, parsley, and zesty lemon juice, with the optional addition of creamy, crumbled feta for a Mediterranean-inspired twist. Perfectly seasoned with paprika, garlic, and black pepper, and cooked in a cozy vegetable broth, this recipe delivers bold flavors while remaining light and nutritious. With just 15 minutes of prep time and a total cook time of under an hour, this colorful, protein-rich meal is ideal for weeknight dinners or elegant entertaining. Serve these stuffed peppers as a satisfying main course or pair them with a crisp side salad for a complete, crowd-pleasing feast.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic
• 1 cup (halved) cherry tomatoes
• 1 cup (chopped) fresh parsley
• 1 cup (crumbled) feta cheese (optional)
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 0.5 teaspoons (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Step 3

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let it cool slightly.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.

Step 7

Remove the skillet from the heat and stir in the cooked quinoa, chopped parsley, and crumbled feta cheese (if using).

Step 8

Add the lemon juice, paprika, salt, and black pepper to the mixture. Stir until well combined.

Step 9

Place the hollowed-out bell peppers in a baking dish. Fill each pepper with the quinoa mixture, pressing it down gently to pack it in.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 11

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top.

Step 12

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley, if desired.

Nutrition Facts

Serving size	(1924.8g)

Amount per serving	% Daily Value*
Calories	1962.3

Total Fat 98.6g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 213.7mg	0%
Sodium 6264.3mg	0%
Total Carbohydrate 193.2g	0%
Dietary Fiber 26.0g	0%
Total Sugars 48.4g
Protein 78.0g	0%

Vitamin D 0IU	0%
Calcium 1498.3mg	0%
Iron 16.1mg	0%
Potassium 3629.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 15.8%

Carbs: 39.2%