Packed-Out Bell Peppers


Main Dish
Packed-Out Bell Peppers

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Yellow bell pepper filled with onion, tomato, quinoa, spinach and herbs

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Recipe Data


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Bell peppers and tomatoes deliver high amounts of vitamin C.

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Servings and Ingredients

Serves 6
⅓ c. Hy-Vee Select red quinoa
2 c. water
⅓ c. Hy-Vee Select lentil blend
Hy-Vee nonstick cooking spray
6 medium yellow bell peppers
1 ½ c. yellow onion, chopped
1 tsp. garlic, minced
¼ tsp. Hy-Vee kosher sea salt
¼ tsp. Hy-Vee crushed red pepper flakes
4 c. Hy-Vee organic baby spinach
1 tbsp. fresh lemon juice
2 tsp. fresh thyme, finely chopped
2 tsp. fresh rosemary, finely chopped
1 ½ c. Roma tomatoes, chopped, about 10 tomatoes
1 c. Hy-Vee shredded Parmesan cheese, about 4 oz., divided
1 ½ c. Hy-Vee tomato, basil, and garlic pasta sauce
2 tbsp. Hy-Vee Italian seasoned panko bread crumbs

Things To Grab

  • Fine-mesh strainer
  • Large saucepan
  • Large rimmed baking pan
  • Large nonstick skillet


  1. Place quinoa in a fine-mesh strainer; rinse and drain. Bring water to boiling in a large saucepan. Add quinoa and lentil blend. Reduce heat, cover and simmer for 14 minutes or until quinoa is tender and water is fully absorbed. Drain and set aside.

  2. Preheat oven to 375 degrees. Coat a large rimmed baking pan with nonstick cooking spray. Cut tops from peppers and slightly trim bottoms so peppers stand upright; remove seeds and ribs. Stand peppers and tops upright on prepared pan. Bake for 20 minutes. Discard any water that accumulates in the peppers while baking. Set tops aside.

  3. Spray a large nonstick skillet with cooking spray. Add mushrooms, onion, garlic, salt, and pepper flakes. Cook and stir over medium heat for 3 minutes. Stir in spinach, lemon juice, thyme, and rosemary. Cook for 2 minutes, stirring frequently, until spinach wilts. Remove from heat. Stir in cooked lentil and quinoa mixture, tomatoes, 3/4-cup Parmesan cheese, and pasta sauce.

  4. Spoon quinoa mixture into peppers. Sprinkle with remaining 1/4-cup cheese and top each pepper with bread crumbs. Return to oven and bake 15 minutes or until peppers are crisp-tender and cheese is browned. Replace tops, if desired.

Nutrition facts


260 Calories per serving
1 stuffed pepper

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 15g
  • Sodium: 670mg
  • Total Carbohydrates: 36g
  • Protein: 14g

Daily Values

Vitamin A 70%
Vitamin C 400%
Iron 20%
Calcium 25%

Recipe Source:

Balance November 2017