Quinoa-Stuffed Peppers and Roasted Salmon


Treat your tastebuds to a mouthwatering meal starring roasted salmon alongside quinoa-stuffed bell peppers. 

This dynamic duo makes for a satisfying weeknight dinner, bursting with flavors, textures, and nutrients in one fell swoop. 

The peppers provide a vibrant vehicle for the protein-packed quinoa filling, while the salmon lends its rich, tender and flaky contrast. Fresh herbs accent each component beautifully. And in just 50 minutes, this restaurant-worthy meal can be yours to devour. 

Each serving contains 410 calories and boasts an impressive 43 grams of muscle-building protein. Heart-healthy fats from the salmon keep you satisfied while the quinoa provides a hefty helping of fiber. This is clean eating at its finest.

Quinoa-Stuffed Peppers and Roasted Salmon



  1. 1⁄2 cup uncooked quinoa, rinsed (95g)
  2. 1⁄2 yellow onion, diced (55g) 
  3. 2 cloves garlic, minced
  4. 1 cup low-sodium vegetable broth  
  5. 1 large tomato, diced (190g)
  6. 2 tbsp fresh parsley, chopped
  7. 1 tsp olive oil
  8. Salt and pepper to taste


  1. 4 (5oz) salmon fillets (680g) 
  2. 2 tsp olive oil
  3. 1 tbsp fresh dill, chopped
  4. Salt and pepper to taste

Bell Peppers

  1. 4 large bell peppers, tops cut off (680g)
  2. 1 tbsp olive oil


  1. Cook quinoa per package directions with broth. When finished, fluff with fork. Stir in onions, garlic, tomato, parsley and oil. Season with salt and pepper. 
  2. Rub salmon all over with oil. Sprinkle with salt, pepper and dill.
  3. Brush cut tops of peppers with oil. Stuff evenly with quinoa mixture. 
  4. Roast salmon and stuffed peppers at 400°F for 18-20 minutes until fish flakes easily and peppers have softened.
  5. Serve salmon over quinoa-stuffed pepper halves. Enjoy!

Expert Tips

  • Roast the salmon and peppers on the same pan for easy cooking.
  • Use red, orange, or yellow bell peppers for a colorful presentation.
  • Quinoa offers a boost of plant-based protein.
  • Salmon provides anti-inflammatory omega-3 fatty acids. 


  1. Can I prep the stuffed peppers in advance? Yes, stuff the peppers up to 2 days ahead and store in the fridge until ready to roast.
  2. What if my peppers won't stand up? Use a shallow baking dish and lay them on their sides.
  3. What kind of quinoa works best? White or red quinoa are ideal, but black works too.  

This dynamic meal takes everyday ingredients and elevates them to create a culinary delight. The medley of flavors and textures is sure to satisfy. Let me know if you have any other recipe requests!