Tomato Basil Stuffed Peppers

Stuffed peppers have long been a summer staple on Mediterranean-inspired tables, where hollowed peppers meet a simple oven bake. Here they cradle quinoa with ripe tomatoes, sweet corn, and fresh basil, finished under melted mozzarella.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 390 cal
• 18g protein
• 42g carbs
• 18g fat
• 7g fiber

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Ingredients

• 4 bell peppers, large
• 2 cups cooked quinoa
• 2 cups ripe tomatoes, diced
• 3/4 cup fresh basil leaves
• 1 cup fresh corn kernels
• 1 cup mozzarella cheese, shredded
• 1/3 cup Parmesan cheese, grated
• 3 garlic cloves, minced
• 3 tbsp extra-virgin olive oil
• 1 small yellow onion, diced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 400°F. Slice the tops off the bell peppers and remove seeds and membranes; keep the peppers intact as cups. Rub the outsides and insides lightly with a little olive oil and sprinkle with salt.
2. 2Stand the peppers upright in a baking dish just large enough to hold them snugly. Bake empty for 10 minutes to soften slightly while you make the filling.
3. 3Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes and cook until fragrant, 30 seconds.
4. 4Add the diced tomatoes and fresh corn kernels; cook, stirring occasionally, until the tomatoes release juice and begin to break down, about 5 minutes. Season with salt and black pepper.
5. 5Remove the skillet from heat. Fold in the cooked quinoa, most of the shredded mozzarella, half the Parmesan, and most of the torn basil leaves until the mixture is cohesive and cheesy.
6. 6Spoon the filling generously into each pre-baked pepper, mounding it slightly. Sprinkle the tops with the remaining mozzarella and Parmesan.
7. 7Return the dish to the oven and bake until the peppers are tender when pierced with a knife and the cheese is melted and golden in spots, 20 to 25 minutes.
8. 8Let the stuffed peppers rest 5 minutes so the filling sets. Scatter the remaining fresh basil over the tops and serve hot as a complete dinner.