Past Recipes
Quinoa Stuffed Peppers

Quinoa Stuffed Peppers with Parmesan and Pesto

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We love stuffed peppers– they’re super versatile, simple to make, and always look delightfully festive. In this Italian-inspired version, quinoa is mixed with pesto, Parmesan, and spinach, then spooned into red bell peppers and baked until golden brown. Served with roasted green beans, this dish tastes as vibrant as it looks.
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Ingredients & Equipment

What we send

  • quinoa
    • 2/3 cup
    • quinoa
  • red bell peppers
    • 3
    • red bell peppers
  • shallot
    • 1
    • shallot
  • green beans
    • 6 ounces
    • green beans
  • yellow onion
    • 1
    • yellow onion
  • slivered almonds
    • 1/2 cup
    • slivered almonds
  • baby spinach
    • 2 ounces
    • baby spinach
  • pesto
    • 3 tablespoons
    • pesto
  • grated Parmesan
    • 2 tablespoons
    • grated Parmesan

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 425°F. Place quinoa, 1⅓ cups water, and ¼ teaspoon salt in a small pot over high heat. Cover and bring to a boil, then reduce heat to medium low and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Halve bell peppers lengthwise through stems, discarding seeds and pith. Peel shallot and thinly slice into rings. Trim and discard ends of green beans. Peel onion, halve, and cut into small dice.

  3. Roast Bell Peppers

    Roast Bell Peppers

    Rub bell peppers all over with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired and place cut-side down on half of a foil-lined baking sheet. Transfer to oven and roast until slightly softened, about 5 minutes. Set aside. 

  4. Sauté Onion and Wilt Spinach

    Sauté Onion and Wilt Spinach

    While bell peppers roast, heat 1 teaspoon olive oil in a medium pan over medium heat. When oil is shimmering, add onion and half of slivered almonds. Sauté until onion is soft and almonds are toasted, about 5 minutes. Season with ⅛ teaspoon salt and pepper as desired. Stir in spinach to wilt, 1-2 minutes, and remove from heat.

  5. Stuff Bell Peppers

    Stuff Bell Peppers

    Add pesto, onion and spinach mixture, and half of Parmesan to pot with quinoa. Season with ⅛ teaspoon salt and pepper as desired and stir to combine. Remove bell peppers from oven, flip over, and stuff evenly with quinoa filling. Sprinkle over remaining Parmesan, dividing evenly.

  6. Roast Bell Peppers and Green Beans

    Roast Bell Peppers and Green Beans

    On other half of baking sheet, toss green beans, shallots, and remaining almonds with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Transfer to oven and roast until cheese is golden and green beans are crispy, about 10 minutes. Divide stuffed peppers and green beans between 2 plates and dig in!

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