Quinoa Caprese Stuffed Peppers
Prep time
Cook time
Total time
Serves: 8 servings
  • ½ tablespoon olive oil
  • 1 cup finely chopped onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, finely chopped
  • ⅓ cup fresh basil, roughly chopped + more for topping
  • 1 pint grape tomatoes
  • 8 ounces fresh mozzarella cheese, sliced into chunks
  • 2 cups cooked quinoa
  • 4 bell peppers, halved and seeds removed
  • 1 cup balsamic vinegar
  1. Make the filling: Preheat the oven to 350 degrees. Heat the olive oil in a skillet over medium heat. Once heated add in the onion, sprinkle with salt and pepper and cook for 2-3 minutes until softened. Add in the garlic and cook for another minute. Stir in the fresh basil and grape tomatoes. Cook for about for another 3-4 minutes until the tomatoes are just beginning to blister. Take the pan off the heat and add the mozzarella and cooked quinoa to the tomato mixture. Stir to combine. Taste the filling and add more salt and pepper if needed.
  2. Stuff and cook the peppers: Spoon equal amounts of the filling into each pepper half. Place the stuffed peppers in a large casserole dish. Add 1 cup of water to the bottom of the dish. Bake for 30 minutes.
  3. Make the balsamic drizzle: While the peppers are cooking, heat the balsamic vinegar in a small saucepan over medium-high heat. Once the balsamic vinegar starts to bubble, reduce to a simmer. Simmer on low for about 15-20 minutes, stirring occasionally, until the vinegar reaches a thick syrupy consistency.
  4. Finish and serve: Sprinkle chopped fresh basil and drizzle the balsamic reduction over the top of each stuffed pepper.
Serving size: 1 stuffed pepper
Calories: 218.4 Fat: 8.3g Carb: 27.2g Fiber: 2.9g Protein: 9.4g Sugar 0.4g Sodium:
Recipe by Destination Delish at https://www.destinationdelish.com/quinoa-caprese-stuffed-peppers/