Crispy-Top Stuffed Bell Peppers
Sweet roasted bell peppers packed with a savory, comforting filling and finished with a beautifully toasted, crunchy golden crust.
55 min
Easy
Mediterránea / Fusión
4 servings
The story behind
This recipe quickly became my ultimate Friday night dinner rescue. I wanted something that looked fancy but wouldn't leave me with a mountain of dishes to wash, which reminded me of some beautiful peppers I saw at an organic market in Guadalajara. The best part about this dish is that it looks super elegant and high-effort, but it is actually incredibly simple to put together. I love having it as a cozy, light dinner while catching up on my favorite shows. It pairs beautifully with a crisp green side salad or some wild rice, and for a drink, a chilled glass of dry white wine or an iced jasmine tea completes the vibe perfectly.
Instructions
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1Preheat your oven to 180°C so it is nice and hot when you are ready to bake.
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2Carefully slice off the tops of the bell peppers, then scoop out the seeds and white ribs to create hollow cups.
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3In a bowl, mix the cooked quinoa with the chopped mushrooms, tomato sauce, and season with salt, pepper, and garlic powder.
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4Stuff each pepper generously with the mixture, then sprinkle a tablespoon of breadcrumbs over the top along with a tiny drizzle of olive oil.
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5Place them upright in a baking dish and bake for about 30 to 35 minutes until the peppers are tender and the top crust is beautifully golden brown.
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