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Dinner recipe · from the recipe book

Smoky Paprika Quinoa-Stuffed Red Peppers

Sweet roasted red peppers hold a smoky, garlicky filling of fluffy quinoa, tender zucchini, soft onion and creamy kidney beans under a salty, browned feta top.

Smoky Paprika Quinoa-Stuffed Red Peppers

Ingredients

  • 4 medium476 gRed bell peppertops cut off, seeds removed
  • 1 cup150 gQuinoa, dryrinsed
  • 1¼ cups300 gWater
  • 1½ medium300 gZucchinidiced small
  • 1½ medium160 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1½ cups250 gKidney beans, canned, drained and rinsed
  • 2 tbsp30 gTomato paste
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 2 tbsp25 gOlive oil
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C). Prepare the bell peppers, zucchini, onion, garlic, feta and parsley as listed.
  2. Bring the water to a boil in a saucepan, add the quinoa, cover and simmer on low for 15 minutes until the water is absorbed; set aside off the heat.
  3. While the quinoa cooks, rub the outside of the bell peppers with one fifth of the olive oil, stand them upright in a baking dish and roast for 10 minutes to soften.
  4. Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook 5 minutes until soft, then add the zucchini and cook 5 minutes more until lightly browned.
  5. Stir in the garlic, smoked paprika and cumin and cook 1 minute until fragrant, then stir in the tomato paste and cook 1 minute.
  6. Remove the skillet from the heat and fold in the cooked quinoa, kidney beans, salt, black pepper and half of the parsley.
  7. Spoon the filling into the softened peppers, packing it gently, and scatter the feta over the tops.
  8. Bake 25 to 30 minutes until the peppers are tender and the feta is golden at the edges.
  9. Rest 5 minutes, then sprinkle with the remaining half of the parsley and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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