I love stuffed peppers! My mom makes some mean rice stuffed Bella Fina peppers: the cutest peppers ever! Delicious too! Ok, sorry! I’m dreaming of my mom’s cooking now. Let’s go back to these vegetarian stuffed peppers with quinoa: they are packed with veggies, grains and lots of good nutrition.
You can mix pretty much any veggies you have on hand with your quinoa and end up with yummy stuffed peppers the entire family will love.
If you’re trying to eat healthier, this is great for plant based days. And I promise it’s just as filling as a meat dish.
We love to eat the filling by itself too. We add a bit of melting cheese, and make a meal of it the next day 😉
Vegetarian Stuffed Peppers With Quinoa
So, let’s see what it takes to make these delicious vegetarian quinoa stuffed peppers.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Ingredients for stuffed peppers:
- 3 cups cooked quinoa
- 1 large onion, diced
- 1/2 cup diced tomatoes
- 1 cup spinach, cut in thin strips
- 2 tablespoons oil
- 3 cloves garlic , crushed
- 1/2 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
- Preheat oven to 350 degrees F
- Saute onions in oil for 5 minutes or so, until translucent
- Add crushed garlic and cook another minute
- Mix onion and garlic mixture with the cooked quinoa, tomatoes, spinach and add chili powder, salt and pepper to taste
- Spoon the filling each each bell pepper cavity
- Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately.
- use red, yellow or orange peppers for a sweet taste (green peppers are bittern when cooked)
- feel free to improvise: I sometimes add black beans for an extra dose of protein; nuts are great too! Actually, there are so many combinations you can create for your stuffed peppers!
- if you’re in the rush, you can skip step 2 and 3 and just use onion and garlic powder instead. The taste will suffer just a bit, but it will still be really yummy!
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