Spiced Quinoa and Almond Stuffed Bell Peppers

Last updated: August 30, 2026

Whole bell peppers are filled with fluffy quinoa, sautéed tomato and onion, warm spices, parsley, and toasted almonds. The peppers roast until fork-tender but still sturdy enough to hold the filling.

Makes four stuffed peppers

• Estimated yield: 4 whole stuffed peppers.
• One serving: 1 stuffed pepper.
• Prep time: 25 minutes.
• Cook time: 45 minutes.
• Rest time: 5 minutes.
• Estimated total time: 1 hour 15 minutes.

Equipment

• 2-quart saucepan with lid
• 10-inch skillet
• 9-by-13-inch baking dish
• Small dry skillet or sheet pan for toasting almonds
• Foil
• Instant-read thermometer for reheating leftovers

Ingredients

• 4 large bell peppers, washed and dried
• 1 cup dry quinoa, rinsed in a fine-mesh strainer
• 2 cups low-sodium vegetable broth or water
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced (about 1 cup)
• 2 garlic cloves, minced
• 1 medium tomato, seeded and diced (about 1 cup)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon fine salt, adjusted to the broth
• ¼ teaspoon ground black pepper
• ½ cup sliced almonds, toasted
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• ¼ cup water for the baking dish

Prepare and bake

1. Heat the oven to 375°F (190°C). Slice the tops from the peppers and remove the seeds and pale membranes without cutting through the walls. Brush the outsides with 1 tablespoon olive oil and stand them upright in a 9-by-13-inch baking dish.
2. Combine the rinsed quinoa and broth in a saucepan. Bring to a boil, cover, reduce to low, and cook for about 15 minutes, until the liquid is absorbed and the grains show their pale spirals. Remove from the heat and rest, covered, for 5 minutes; fluff with a fork.
3. Meanwhile, heat the remaining tablespoon olive oil in a skillet over medium heat. Cook the onion for 5 to 6 minutes until translucent. Add garlic, tomato, cumin, paprika, turmeric, salt, and pepper. Cook for 3 minutes, until the tomato softens and the spices smell fragrant.
4. Fold the cooked quinoa, toasted almonds, parsley, and lemon juice into the skillet mixture. Taste and adjust seasoning. Spoon the filling into the peppers without packing it hard.
5. Pour ¼ cup water into the bottom of the baking dish. Cover loosely with foil and bake for 25 minutes. Uncover and bake 10 to 15 minutes more, until a paring knife slides into the pepper wall with little resistance and the filling is hot.
6. Rest for 5 minutes before serving. The pepper should be tender and lightly browned at the edges while retaining its shape.

Vegetarian and vegan checks

The recipe is vegetarian as written when the broth contains no meat ingredients. It is vegan only when the broth and every packaged ingredient are verified to contain no animal-derived ingredients and no dairy topping is added. Labels and manufacturing conditions change, so confirm each product rather than relying on the recipe title.

Storage and reheating

Refrigerate cooked peppers within 2 hours in a covered container and use within 3 to 4 days. Freeze cooled peppers individually for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat covered in a 350°F (175°C) oven until the center reaches 165°F (74°C).

Related recipes

For a different filled vegetable, make the Black Bean Stuffed Sweet Potatoes. The Ginger Sesame Tofu Stir-Fry uses another plant-based filling combination, and Zucchini Noodles with Walnut Basil Pesto provide a quicker skillet option.

Sources consulted

• FDA: Selecting and Serving Produce Safely
• FDA: Food Allergies
• USDA FSIS: Leftovers and Food Safety
• FoodSafety.gov: Four Steps to Food Safety

This recipe has not been represented as kitchen-tested. Pepper size, wall thickness, and oven calibration affect filling capacity and bake time.