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This Quinoa Stuffed Peppers recipe is made with plant-based protein including quinoa and beans for a healthy, hearty and delicious meal that vegetarians and non-vegetarians alike will love! Peppers can be stuffed with just about anything, and one of our family favorites is beef stuffed peppers!
You might be thinking these look really yummy, but what about the protein? Well there’s about 12 grams of protein per serving in these quinoa stuffed peppers! It’s all mostly coming from the quinoa, but also from the beans and the cheese. Totally filling, totally delicious and totally healthy!
What’s great about these quinoa stuffed peppers is that they’re versatile, great as leftovers and freeze really well.
How do you make quinoa stuffed peppers
Cook the quinoa
Cook the quinoa in the vegetable broth in a pan on the stovetop. Follow the package directions or check my how to cook quinoa post.
Cook the vegetarian stuffing
Saute the onions in a skillet until softened and add in the garlic. Add in the diced tomatoes, black beans and corn before stirring in the quinoa. Season and cook for 5 minutes while stirring. Then add the quinoa and stir to combine.
Hallow and stuff the peppers
Slice the bell peppers lengthways and remove the seeds. Place in a baking dish, cut side up and pour a little water in to cover the bottom of the pan. This will help make sure to peppers don’t stick to the baking dish.
Spoon the filling into each pepper and sprinkle cheese on top. Bake until the peppers are tender and the cheese is melted. This shows half the filling in 6 pepper halves. But it’s enough to fill 12 pepper halves.
Tips To Make Quinoa Stuffed Peppers
- Buy pre-cooked quinoa to cut down on cooking time. I often make a big batch of quinoa at the start of the week as it keeps well in the fridge for around 5 days. I can then grab it and use it in recipes whenever I need.
- Make these stuffed peppers vegan by omitting the shredded cheese. You can also use your favorite vegan friendly cheese.
- Let the quinoa sit in the pan before fluffing and making the stuffing. This will help it to absorb any extra moisture. If the quinoa is wet, you will end up with soggy stuffed peppers.
- Boil the peppers for 5 minutes before stuffing. This helps to make sure they are softer after baking if you prefer that they are more tender, versus crisp as they cook currently.
Frequently Asked Questions
Yes, stuffed peppers are a great make ahead meal! Follow the recipe, let the cool completely and keep them in an airtight container in the fridge. They will keep well for 3 to 4 days. You can also make the stuffing ahead of time and keep it covered in the fridge for up to 5 days.
Again, yes! These peppers make for a great freezer meal. Let them cool and wrap them individually in foil. Once solid you can transfer them to a freezer bag. Defrost them over night before reheating in the oven.
You can serve the quinoa stuffed peppers with a side salad or veggies, or for a fuller meal you can serve them with a potato side. Try them with:
Greek Salad
Caesar Salad
Chicken Piccata
More stuffed peppers recipes:
- Chicken Stuffed Peppers
- Beef Stuffed Peppers
- Unstuffed Peppers
- Taco Stuffed Peppers
- Baked Tuna Stuffed Peppers
More vegetarian dinner recipes:
- Indian Cauliflower Curry
- Cheese Stuffed Shells
- Risotto Stuffed Acorn Squash
- Vegetarian Shepards Pie
- Vegan Grain Bowl
If you’ve tried this healthy-ish feel good Quinoa Stuffed Peppers recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Quinoa Stuffed Peppers
Video
Ingredients
- 6 medium bell peppers tops cut off and cores removed
- 1 cup uncooked quinoa rinsed and drained
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 15 ounce canned diced tomatoes
- 1 15 ounce can black beans
- 1 cup frozen corn thawed
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup freshly shredded Monterey Jack cheese
- Optional toppings: chopped fresh cilantro diced avocado, sour cream
Instructions
- Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
- Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
- Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
- Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
- Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.
Equipment
Notes
- You can use any other colored peppers you’d like.
- If you don’t have quinoa, you can use cauliflower rice, rice, barley or bulgur.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Made these for my family last night.
They loved them!
Things I did a little differently:
Along with the posted ingredients and directions….
I also sauteed the onion to almost caramelization – added quite a bit more salt and also mixed in chopped roasted green chiles (they were a mild to medium heat) and before stuffing, I placed the peppers cut side up in the baking dish and drizzled with olive oil, sprinkled salt and roasted in the oven at 350 degrees uncovered for about 15-ish minutes.
Stuffed the peppers when they were cooled, sprinkled freshly shredded cheddar on top, covered with saran and refrigerated them until 30 min. before baking then let them come close to room temp.
Baked covered in foil for 20 minutes, then uncovered and raised the temp to 400 for 10 minutes…then actually broiled them (one rack down) for just enough time to get the cheese slightly darker.
They were a huge hit!
Sounds delicious!