HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Quinoa Stuffed Peppers
Veggie Quinoa-Stuffed Peppers

Veggie Quinoa-Stuffed Peppers

with Sun-Dried Tomatoes and Zucchini

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Mmmmmm! Stuffed peppers are delectable and full of flavour. Filling them with wholesome quinoa makes a classic comfort food all the better for you.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

White Quinoa

380 g

Sweet Bell Pepper

50 g


6 g


28 g

Sun-Dried Tomatoes

227 g


10 g


100 g

Bocconcini Cheese


½ tbsp

Herbes de Provence


1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar


56 g

Spring Mix

Not included in your delivery

1 tsp


3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate77 g
Sugar20 g
Dietary Fiber8 g
Protein11 g
Cholesterol40 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Small pot
Baking Sheet
Garlic Press
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high (to broil peppers). Start prepping when the oven comes up to temperature! Depending on the size of your peppers, you may have extra filling leftover. Serve on the side or toss in a salad the next day!

Wash and dry all produce.* In a small pot, add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate(s). Cover and bring to a boil over high heat. Meanwhile, finely chop sun-dried tomatoes. To boiling water, add quinoa, sun-dried tomatoes and 1/2 tbsp Herbes de Provence (dbl for 4 ppl). Reduce heat to medium-low. Cover and cook, until quinoa is tender and liquid is absorbed, 15-18 min.


Meanwhile, cut bell peppers into halves, then remove the inside cores and seeds to make bowl shapes (keep the stems on). On a baking sheet, place peppers cut-side down and coat each pepper half with 1/2 tsp oil. Season with salt and pepper. Broil in middle of oven, until tender-crisp, 8-10 min.


Meanwhile, peel, then mince or grate garlic. Cut zucchini into 1/2-inch pieces. Cut bocconcini into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Finely chop parsley.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until zucchini is tender, 3 min. Reduce the heat to medium. Add shallots and garlic. Cook, stirring occasionally, until shallot softens, 3-4 min.


When quinoa is tender, to the pan with zucchini, add quinoa mixture, bocconcini and half the parsley. Cook, stirring often, until liquid is absorbed, 1-2 min. Season with salt and pepper. Divide zucchini mixture between pepper halves. In a small bowl, whisk together 1 tbsp vinegar (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl), and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.


Divide spring mix between plates and drizzle over some dressing. Serve stuffed peppers alongside and sprinkle over remaining parsley.