Why does food that’s been stuffed inside of other food taste so gosh darn good?
I certainly don’t have the answer. But I’m putting my money on the cuteness of presentation!
Anyways. All of this is to say that I’m totally obsessed with these Summer Veggie and Quinoa Stuffed Peppers. They are filled with all my seasonal favorites, including zucchini, corn, cherry tomatoes and basil pesto. And they’re ready in under 45 minutes. I think these colorful stuffed peppers are the perfect choice for a light, healthy Summer dinner!
To make these stuffed peppers, you first want to select some good peppers. I prefer the flavor of red peppers, but you could certainly use another color (or mix and match). The peppers should be firm. And I find that medium-sized peppers are the easiest size for stuffing.
Since the peppers take longer to cook than the filling, we’re going to give them a head start in the oven for 15 minutes. Choose a baking pan in which they’ll fit together rather snuggly. This will prevent them from tipping over once the filling is added.
While the peppers are cooking, prepare the filling on the stovetop. Start by sautéing all the vegetables (onion, zucchini, corn, garlic). Then stir in the cherry tomatoes, cooked quinoa and basil pesto. If you need a recipe for basil pesto, my go-to recipe is here. Believe it or not, I’m still using up my freezer stash from the end of last Summer. I really went overboard with the pesto making! But now I’m thanking my past self.
Once the filling is prepared and the peppers are partially cooked, divide the filling evenly between all the halves. Return the stuffed peppers to your oven for another 15 minutes. And you’re done and ready to eat!
I like to enjoy these as a vegetarian, gluten-free main dish. Two halves/person works for me. You could also serve these as a side dish. In which case I think one half/person is probably appropriate.
Cheers,
Liz
Summer Veggie and Quinoa Stuffed Peppers
Ingredients
For the Peppers:
- 3 medium bell peppers, halved lengthwise and seeds removed
- 1-2 tablespoons extra-virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
For the Filling:
- 1 tablespoon extra-virgin olive oil
- 1 cup diced onion
- 1 cup diced zucchini
- 1 1/4 cups corn kernels (from about 2 ears)
- 2 garlic cloves, peeled and minced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup cooked and cooled quinoa
- 1/2 cup halved cherry tomatoes
- 2 tablespoons basil pesto
- Fresh basil leaves, for garnish
Instructions
- Pre-heat your oven to 400 degrees.
- Brush the peppers on all sides with a thin layer of olive oil. Then season them with salt and black pepper. Arrange the peppers cut side-up in a baking dish and transfer them to your pre-heated oven. Bake for 15 minutes. Remove and set aside. There will probably be some liquid inside the peppers. Don’t drain it. It will help keep the filling moist.
- Meanwhile, make the filling. Warm the olive oil in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, about 3-4 minutes. Add the zucchini and cook for 3-4 minutes more. Then stir in the corn, garlic, salt and pepper and cook for 2-3 minutes more. If your skillet is getting dry, you can add additional olive oil. Remove the skillet from the heat and stir in the cooked quinoa, tomatoes and basil pesto. Set aside.
- Generously fill each pepper half with some of the filling, dividing it evenly between the peppers. Return the peppers to your oven and bake from an additional 15 minutes.
- Transfer the peppers to serving plates and garnish with fresh basil.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
