Quinoa-Stuffed Bell Peppers with Herb-Lemon Dressing

Quinoa-Stuffed Bell Peppers with Herb-Lemon Dressing


Quinoa-Stuffed Bell Peppers with Herb-Lemon Dressing is a delightful and healthy dish that combines the protein-rich goodness of quinoa with the vibrant sweetness of bell peppers. The dish is elevated with a refreshing herb-lemon dressing, making it a perfect choice for both lunch and dinner. It’s not only visually appealing but also packed with nutrients, making it a favorite among health enthusiasts.


  • 4 large bell peppers (red, yellow, or green)
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 lemon (zested and juiced)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste


  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
  2. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
  3. In a large bowl, mix the cooked quinoa, red onion, cherry tomatoes, black beans, corn, and chopped parsley. Season with salt and black pepper to taste.
  4. Stuff each bell pepper with the quinoa mixture, pressing down gently to fill them completely. Drizzle 1 tablespoon of olive oil over the stuffed peppers.
  5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly browned.
  6. While the peppers are baking, prepare the herb-lemon dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, and dried oregano. Season with salt and black pepper to taste.
  7. Once the peppers are done, drizzle each with the herb-lemon dressing and serve immediately. Enjoy your Quinoa-Stuffed Bell Peppers with Herb-Lemon Dressing!