These easy and delicious Quinoa Stuffed Bell Peppers with Goat Cheese, Asparagus & Cherry Tomatoes are the perfect recipe for spring, summer or anytime!
So the Mr.'s been asking me about making him some stuffed bell peppers. That's when it occurred to me that I've never made them - kinda strange, huh? I thought I'd made just about every dish out there at some point but the stuffed bell pepper just hadn't happened. Of course, I've stuffed poblanos and baked them and I've stuffed more jalapenos than I can count. But the red bell - or any color bell - with a hearty mixture of goodies and served as a dinner entree has never made my menu.
Of course, he was looking for the traditional ground beef stuffed bell pepper and I do plan on making a twist on those soon, if only because I loved these so much (and I know he's got a craving and it's just cruel to deny someone their food cravings 😉 But, as you know, I've been on a bit of a quinoa kick lately and just haven't been able to help myself! Quinoa Granola, Mexican Quinoa Casserole & Blackened Shrimp Bowls with Salsa Ranch Quinoa - you name it, I've been making it! I just had to make one more quinoa dish and this time I wanted it to be lighter in flavor and stray from my usual spicy mexican-type flavors.
These stuffed bell peppers have quinoa that's flavored with fresh lemon for a fresh, light flavor. Spring asparagus is added along with quartered heirloom cherry tomatoes. I stuffed the peppers halfway with that mixture, added goat cheese then topped them with more of the quinoa mixture - makes for a nice warm, soft goat cheese surprise in the middle! Lemon and goat cheese pair so well and I like a bit of indulgence in the middle of my healthy eating. Then again, I could eat goat cheese by the log.
These quinoa stuffed bell peppers make a great light lunch or healthy dinner. The recipe makes enough that a family of four could make two meals out of it, especially if you served them as a side dish alongside grilled chicken or fish. They'd be wonderful served for Mother's Day, brunch or even a shower. I just love that they're not only healthy but taste fantastic and look pretty on a plate, too!
Quinoa Stuffed Bell Peppers with Goat Cheese
This recipe makes a great light lunch or healthy side dish. Serve warm or at room temperature.
- 4 red bell peppers (any color will do, or a mix)
- 1 cup quinoa
- 1 pint cherry tomatoes (quartered)
- 1 pound fresh asparagus (tough ends trimmed and cut into ¼ inch pieces)
- 1 5- ounce log goat cheese
- 1 garlic clove (minced)
- zest and juice of 1 lemon
- ¼ cup extra-virgin olive oil
- ½ teaspoon freshly ground black pepper
- Preheat oven to 425F.
- Slice bell peppers in half, remove stem, seeds and membranes. Place pepper halves, cut side down, onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast peppers for 15-20 minutes until just starting to char and soften. Remove from oven, flip pepper halves over and set aside.
- Meanwhile, place quinoa in a dry saucepan over medium heat. Toast quinoa, stirring or shaking pan often, about 8-10 minutes or until just turning a light brown. Add 2 cups water, bring to a boil, then cover and reduce to a simmer. Cook quinoa for 10-15 minutes or until all water is absorbed. Fluff with a fork.
- Mix together garlic, lemon zest and juice, olive oil and black pepper, whisk until combined.
- Place quinoa, cherry tomatoes and asparagus in a medium-sized bowl. Add dressing and mix thoroughly. Season with salt and pepper.
- Fill pepper halves with quinoa mixture. Divide goat cheese into 8 portions and crumble over the top.
- Place stuffed peppers back in oven for 5 minutes until asparagus is crisp-tender and tomatoes and goat cheese are softened.
- Can serve immediately or at room temperature.
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Lisa Ferries says
Delicious, followed the recipe exactly, plan to make this part of our regular rotation 🙂
Karen says
I have to say I hate asparagus. I replaced it with broccoli and it still worked perfectly! This recipe fits in my diabetic diet, high blood pressure diet and stroke prevention diet. I just ommited the salt
Kristy says
Love it!!
Sara says
Just made these a second time and they are fabulous. I didn't have any quinoa on hand, so we ended up using sticky rice and it worked out beautifully, just use 3 cups of fully cooked rice (1 cup dry quinoa makes 3 cups cooked). This time we couldn't find asparagus, so we switched it out for fresh green beans and it also worked awesome. Keep up the good work!!!
Kristy Bernardo says
LOVE those swaps, Sara! So glad you enjoy these. I haven't made them in forever, now I'm craving them!
Kit Harris says
Okay, I'm gilding the lily here and putting a tablespoon of fresh crab on top!
Mary Frances says
Wow! Your stuffed peppers are so colorful! I'm excited to try them this warm season.
Kristy Bernardo says
Thanks, Mary! I hope you enjoy them 🙂
Susan | LunaCafe says
Love stuffed peppers, but they are never this gorgeous. I'm on a quinoa kick too so perfect timing. Guess what I'm making tomorrow? 🙂
Kristy Bernardo says
Chocolate?? haha, Susan...I know you're tired of chocolate 🙂
Laura says
I have never made stuffed anything--mostly because I am way too lazy and usually just end up throwing all the same ingredients into a big pot. But whether in a pepper or a pot, I am loving the asparagus and goat cheese in these. I adore those flavors together--great job!
Kristy Bernardo says
I'm lazy in that way, too, Laura, but honestly stuffing peppers is SUPER fast and easy. But it could easily be a one-dish recipe, too!
nibbles by nic says
So, I've done the stuffed pepper thing before but have yet to include one of my faves…quinoa! However to me, the real kicker is the goat cheese. I can only imagine the creamy tang if gives off! Thanks so much for putting this on my radar! xo Nic
Kristy Bernardo says
So glad you like it, Nic! xo
Lisa @ Garnish with Lemon says
Oooh, my mouth is watering at the flavor combination in these peppers! Goat Cheese for the win!
Kristy Bernardo says
haha, I belly-laughed at that one 🙂
heather @french press says
you've basically incorporated all of my most favorite food into one seriously gorgeous dish! these are SO getting made this weekend
Kristy Bernardo says
Thanks, heather!
Dee Dee (My Midlife Kitchen) says
Kristy, we are of like minds, my friend. I always (always) have red bell peppers on hand. They are my fav of all the colors, and as you show here, they are tasty with so many flavor profiles. I stuff mine with farro, black beans, corn, cilantro & queso fresco for a Mexican twist. This one looks fantastic with the fluffy quinoa and creamy goat cheese. Yum!!
Kristy Bernardo says
Ohhh...your version sounds delicious, too! Thanks, Dee Dee 🙂
Kristina says
VERY spring like! I am so ready for spring...
I love that you filled them halfway, hiding some goodness in there before filling them up! yum!
Kristy Bernardo says
You and me both, Kristina!
Christine from Cook the Story says
All of that healthy quinoa packed in those peppers... it's enough to make me want it for breakfast, lunch, and dinner.
Kristy Bernardo says
Thanks, Christine 🙂
Kacey @ The Cookie Writer says
I am so excited to try these! I have been looking for a good vegetarian stuffed pepper recipe and this seriously looks amazing!
Kristy Bernardo says
That's fantastic, Kacey! I know you'll love these!
Sheena @ Tea and Biscuits says
Your peppers look delicious and I could eat them too! I can't eat cow dairy but I can tolerate a little goat's cheese and this looks like a great way to serve it, pinning this one! 🙂
Kristy Bernardo says
Thanks so much, Sheena!
Colleen says
Thank you so much for this recipe, it's delicious! Have made these for friends and also for a healthy dinner with my husband--who is watching his salt. Delicious, beautiful colors and full of flavor!
Kristy Bernardo says
Colleen, you really know how to make someone smile! Thank you, I am thrilled that you enjoy this recipe so much! It's one of my favorites, too. Cheers 🙂
Sarah at Journeys of The Zoo says
I just started eating quinoa and I'm in love. I happen to have red peppers and goat cheese in my fridge right now. Coincidence? I think not...
P.S. I love that I have to enter "Labatt Canadian Beer" into your captcha.
Besos, Sarah
Journeys of The Zoo
Kristy Bernardo says
Okay, your comment has me laughing!! I love quinoa so much, it's sooo good and so versatile. I have a breakfast quinoa recipe posted that's similar to oatmeal (but better, imo), check it out if you're interested. And thanks for the smile today! Cheers 🙂
Amy @Very Culinary says
Omg. *cries*
Kristy Bernardo says
hahaha, you always crack me up, Amy 🙂
shelby says
I love this recipe and your peppers look so delicious! I'm saving for a time to try out soon, hopefully when my mom and dad are here for a visit next month. Mom is a vegetarian (and dad pretty much is now days also!) so she is going to LOVE your recipe!
the wicked noodle says
Thanks shelby! Your mom and dad will love them, so glad you'll be making them!