Vegetarian stuffed peppers with heart-healthy quinoa and beans are an easy weeknight dinner. This delicious meal will satisfy everyone in the family, even the meat-eaters, and they are gluten-free.

• bell peppers • olive oil • onion • garlic • quinoa • cannellini beans  • diced tomatoes • zucchini  • dried basil • dried oregano • parsley  • basil  • mozzarella cheese


Cut the peppers in half, then remove the seeds and membranes.  Place on baking sheet, cover with foil and bake for 20 mins.

While the peppers are roasting, cook the filling. By the time the peppers have cooled a bit, the filling will be done and we’re ready to stuff.

When it comes to stuffing the peppers, pack it in there! I find it is easiest to do this with my hands. Bake for anywhere between 20 – 30 minutes after being stuffed.

The peppers go back into the oven just long enough for everything to be heated through and for the cheese to get melty and a little browned on top.

I also added in a banana pepper because I had one from the garden. This is a great way to use some of the vegetables you’ve grown or have in the refrigerator!