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Zucchini & Nectarine Quinoa Stuffed Peppers

This Zucchini & Nectarine Quinoa Stuffed Peppers recipe is a vibrant, wholesome meal packed with sweet and savory flavors, perfect for a nourishing vegetarian dinner.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: Easy, Healthy, Quinoa, Stuffed Peppers, Vegetarian
Servings: 4 servings

Ingredients

  • 4 large bell peppers halved and seeds removed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 medium zucchini diced
  • 1 large nectarine diced
  • 1 cup black beans drained and rinsed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro chopped
  • 1 cup shredded cheese optional

Instructions

Prepare the Quinoa

  • Rinse 1 cup of quinoa under cold water to remove its natural bitterness.
  • In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth.
  • Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
  • Once cooked, fluff the quinoa with a fork and set aside.

Sauté the Vegetables

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the diced onion and cook for 3-4 minutes until softened and translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the diced zucchini and cook for about 5 minutes, allowing it to soften but still retain some crunch.

Mix in the Flavor

  • Add the cumin, smoked paprika, salt, and pepper to the skillet, stirring well to coat the vegetables in the spices.
  • Fold in the black beans and diced nectarine, cooking for 2-3 minutes just to warm through without losing the nectarine’s juicy texture.

Combine Quinoa and Veggie Mixture

  • Transfer the cooked quinoa to the skillet with the sautéed vegetables and gently mix everything together until well combined.
  • Remove from heat and stir in the fresh cilantro for a burst of herbal brightness.

Stuff the Peppers

  • Preheat your oven to 375°F (190°C).
  • Arrange the halved bell peppers in a baking dish, cut side up.
  • Spoon the zucchini, nectarine, and quinoa mixture into each pepper half, pressing down lightly to fill them evenly.
  • If you prefer, sprinkle the tops with shredded cheese for a melty, golden finish.

Bake and Serve

  • Cover the baking dish with foil and bake the stuffed peppers for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes to allow the cheese to melt and the peppers to roast to perfection.
  • Let the peppers cool slightly before serving.

Equipment

  • Medium Saucepan
  • Large Skillet
  • Baking Dish

Notes

  • Rinse quinoa thoroughly before cooking to remove bitterness and improve texture.
  • Choose firm, brightly colored bell peppers for the best flavor and presentation.
  • Omit cheese or use vegan alternatives to make this recipe fully plant-based.
  • Prepare quinoa and vegetable mixture a day ahead to save time on serving day.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.