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Herb and Cheese Stuffed Bell Peppers

Elevate your dinner with these delicious Herb and Cheese Stuffed Bell Peppers! This colorful dish features large bell peppers filled with a savory mixture of quinoa, ricotta, and mozzarella, all infused with fresh herbs. It's easy to prepare and packed with flavor, making it perfect for any weeknight meal. Top with marinara for an extra kick. With a prep time of just 20 minutes and loads of cheesy goodness, this recipe is a must-try!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (or rice)

2 cups vegetable broth (or water)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 tablespoon olive oil

1/2 teaspoon red pepper flakes (optional)

1/2 cup marinara sauce (for topping)

Instructions
 

Preheat your oven to 375°F (190°C).

    Rinse the quinoa under cold water in a fine mesh strainer. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside to cool slightly.

      While the quinoa cooks, prepare the bell peppers. Cut the tops off and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

        In a large bowl, combine the cooked quinoa, ricotta cheese, half of the mozzarella, and Parmesan cheese. Add fresh basil, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined. If you like some heat, stir in the red pepper flakes.

          Spoon the herb and cheese mixture into each bell pepper, packing it down gently. Pour a little marinara sauce over the top of each stuffed pepper, then sprinkle the remaining mozzarella cheese on top.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.

              Remove from the oven and let them cool for a few minutes before serving.

                Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4