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Quinoa Stuffed Bell Peppers with Goat Cheese

These easy and delicious Quinoa Stuffed Bell Peppers with Goat Cheese, Asparagus & Cherry Tomatoes are the perfect recipe for spring, summer or anytime!

lemon quinoa stuffed peppers with asparagus, cherry tomatoes & a hidden goat cheese surprise! Good for you and really delicious!

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.

lemon quinoa stuffed peppers with asparagus, cherry tomatoes & a hidden goat cheese surprise! Good for you and really delicious!

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.

lemon quinoa stuffed peppers with asparagus, cherry tomatoes & a hidden goat cheese surprise! Good for you and really delicious!

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.

lemon quinoa stuffed peppers with asparagus, cherry tomatoes & a hidden goat cheese surprise! Good for you and really delicious!

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 1/4 inch pieces)
  • 1 5- ounce log goat cheese
  • 1 garlic clove (minced)
  • zest and juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. Mix together garlic, lemon zest and juice, olive oil and black pepper, whisk until combined.
  5. Place quinoa, cherry tomatoes and asparagus in a medium-sized bowl. Add dressing and mix thoroughly. Season with salt and pepper.
  6. Fill pepper halves with quinoa mixture. Divide goat cheese into 8 portions and crumble over the top.
  7. Place stuffed peppers back in oven for 5 minutes until asparagus is crisp-tender and tomatoes and goat cheese are softened.
  8. Can serve immediately or at room temperature.

Check out this stuffed bell pepper recipe next!

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Lisa Ferries

Monday 9th of May 2022

Delicious, followed the recipe exactly, plan to make this part of our regular rotation :-)


Monday 4th of June 2018

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


Thursday 7th of June 2018

Love it!!


Friday 23rd of December 2016

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

Saturday 7th of January 2017

LOVE those swaps, Sara! So glad you enjoy these. I haven't made them in forever, now I'm craving them!

Kit Harris

Saturday 29th of August 2015

Okay, I'm gilding the lily here and putting a tablespoon of fresh crab on top!

Mary Frances

Tuesday 21st of April 2015

Wow! Your stuffed peppers are so colorful! I'm excited to try them this warm season.

Kristy Bernardo

Wednesday 29th of April 2015

Thanks, Mary! I hope you enjoy them :)