Mediterranean
Lemon Herb Quinoa Stuffed Peppers
Bell peppers filled with quinoa, chickpeas, herbs, lemon, zucchini, tomatoes, and toasted seeds.
Prep18 min
Cook28 min
Total46 min
Serves4
The good part
These lemon herb quinoa stuffed peppers are bright, protein-forward, and useful for lunches or dinner.
Make-ahead note
Cook the quinoa filling ahead and stuff the peppers right before baking.
Serving ideas
Add tahini sauce, green salad, roasted potatoes, or extra herbs.
Gather
Ingredients
- 4 bell peppers, halved
- 2 cups cooked quinoa
- 1 can chickpeas, drained
- 1 zucchini, diced
- 1 cup cherry tomatoes, chopped
- 1 lemon, zested and juiced
- 1/2 cup parsley and dill, chopped
- 2 tablespoons olive oil
- 1/4 cup toasted pumpkin seeds
- Salt and black pepper
Make
Method
- 01Roast pepper halves until just tender.
- 02Saute zucchini until lightly browned.
- 03Toss quinoa with chickpeas, zucchini, tomatoes, lemon, herbs, olive oil, seeds, salt, and pepper.
- 04Fill peppers with quinoa mixture.
- 05Bake until warm and lightly golden.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.