---
title: Quinoa Stuffed Peppers
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/quinoa-stuffed-peppers-578ceb81b5793f594c8b4568
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 1700
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 558
  protein: 23
  fat: 22
  saturated fat: 6
  carbohydrates: 70
  sugar: 17
  fiber: 10
  cholesterol: 17
  sodium: 520
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Quinoa/quinoa-stuffed-peppers.avif"
---

Cook the quinoa: Preheat the oven to 400 degrees. In a #small pot{}, bring 1 1/2 cups water, the @veggie stock concentrate{2%unit}, and a large pinch of @salt{} to a boil. Once boiling, add @quinoa{1.5%cup}, cover, and reduce to a simmer for ~{20%minutes}, until tender.

Wash and dry all produce. Peel and finely chop @shallot{2}(peeled and finely chopped). Mince @garlic{4%clove}(minced). Finely chop @parsley{1/4%ounce}(finely chopped). Thinly slice @button mushrooms{8%ounce}(thinly sliced). Halve @red bell pepper{4}(halved lengthwise, seeds removed).

Drizzle the bell peppers with @olive oil{2%tbsp} and season with salt and @pepper{}. Roast on a #baking sheet{} for ~{10%minutes} to ~{12%minutes}, until slightly softened.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add the mushrooms. Cook, tossing, for ~{4%minutes} to ~{5%minutes}, until golden brown. Add the shallot and garlic. Cook for ~{2%minutes} to ~{3%minutes}, until fragrant.

Add 1 tablespoon of @white wine vinegar{2%tbsp}, a drizzle of olive oil, the quinoa, and half the parsley to the pan. Cook, tossing, for ~{1%minute}. Taste and season with salt and pepper. Spoon the quinoa into the bell peppers, then return to the oven for ~{5%minutes} to ~{7%minutes}, until the peppers are very soft.

Serve: Sprinkle the quinoa stuffed peppers with @feta cheese{1%cup} and @pepitas{2%ounce} and the remaining parsley. Enjoy!