Bright, tender bell peppers cradle a savory herbed quinoa filling that is chewy and satisfying. The smoky tomato ragout brings rich umami and a gentle warmth from smoked paprika and a touch of red pepper. Fresh parsley and lemon zest lift the filling, while chickpeas add hearty texture and protein. Serve warm as a colorful weeknight main or bring to a casual dinner to share with family.
Ingredients
- Large bell peppers (4), tops sliced and seeds removed
- Extra-virgin olive oil (2 tbsp)
- Yellow onion (1 small), finely chopped
- Garlic cloves (3), minced
- Quinoa, rinsed (1 cup)
- Vegetable broth (2 cups)
- Canned chickpeas, drained and rinsed (1 can, 15 oz)
- Canned diced tomatoes (1 cup)
- Tomato paste (2 tbsp)
- Smoked paprika (1 tsp)
- Ground cumin (1/2 tsp)
- Red pepper flakes (1/4 tsp), optional
- Salt (1 tsp) and black pepper (to taste)
- Fresh parsley, chopped (1/3 cup)
- Lemon zest (1 tsp)
- Nutritional yeast (2 tbsp), optional for savory depth
- Panko breadcrumbs or crushed nuts (1/3 cup), optional topping
- Balsamic vinegar or red wine vinegar (1 tbsp)
- Fresh basil leaves for garnish (handful)
Instructions
- Preheat the oven to 375°F (190°C). Lightly brush the hollowed peppers with 1 tablespoon olive oil and place them cut-side up in a baking dish; roast for 10 minutes to begin softening.
- While peppers roast, bring the vegetable broth to a boil in a small saucepan. Add rinsed quinoa, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and a pinch of salt; cook until translucent, about 5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- Stir in tomato paste and smoked paprika, toasting briefly, then add diced tomatoes, drained chickpeas, cumin and red pepper flakes. Add the vinegar, bring to a simmer and cook 5–7 minutes until the ragout thickens. Season with salt and pepper.
- Transfer the ragout to a bowl and fold in the cooked quinoa, chopped parsley, lemon zest and nutritional yeast if using. Taste and adjust seasoning.
- Spoon the quinoa mixture into the partially roasted peppers, packing gently. If using, sprinkle panko or crushed nuts on top for a bit of crunch.
- Cover the baking dish with foil and return to the oven. Bake 20–25 minutes until peppers are tender and the filling is heated through. Remove foil and broil 2–3 minutes for a golden top if desired.
- Let the stuffed peppers rest 5 minutes, garnish with fresh basil leaves, and serve warm as a main course with a simple green salad or steamed greens.
Tips or Variations
- Make it ahead: prepare filling and refrigerate up to 24 hours, then stuff and bake when ready.
- Variation: swap quinoa for cooked farro or brown rice, and add chopped olives or capers for briny contrast.