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Quinoa Stuffed Peppers

Maria G. Brooks
Quinoa Stuffed Peppers are a healthy and flavorful dish that combines protein-rich quinoa with savory vegetables, all stuffed into tender bell peppers.
This recipe is versatile, customizable, and perfect for those seeking a nutritious vegetarian or gluten-free option.
It’s a filling meal that’s both light and satisfying, offering a balance of texture and taste.
Nutrition Facts (per serving)
Calories: 320 kcal, Protein: 10g, Carbohydrates: 55g, Fiber: 10g, Sugar: 7g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 350mg, Calcium: 80mg, Iron: 3mg
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Healthy Meal, Main Course, Vegetarian
Cuisine American, Mediterranean, Vegetarian
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 large skillet
  • 1 baking dish (9x9-inch or larger)
  • 1 pot (for cooking quinoa)
  • 1 spoon (for stuffing peppers)
  • 1 Knife for chopping vegetables
  • 1 Cutting board

Ingredients
  

  • 1 cup quinoa uncooked
  • 4 large bell peppers any color
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 15 oz black beans (drained and rinsed)
  • 1 cup corn fresh or frozen
  • 1 can 14.5 oz diced tomatoes (drained)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • Salt & pepper to taste
  • ½ cup shredded cheese optional, for topping

Instructions
 

  • Cook the quinoa: Rinse the quinoa thoroughly under cold water.
    In a pot, combine 1 cup of quinoa with 2 cups of water or broth.
    Bring to a boil, then reduce heat and simmer for about 15 minutes, until the quinoa is cooked and all the liquid is absorbed.
    Set aside.
  • Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes.
    For softer peppers, blanch them in boiling water for 5-7 minutes. Alternatively, you can leave them raw for a firmer texture.
  • Make the filling: In a skillet, heat olive oil over medium heat. Add the diced onions and garlic, sautéing for 5 minutes until softened.
    Stir in the black beans, corn, and diced tomatoes, cooking for another 3-4 minutes.
    Add the cooked quinoa, cumin, chili powder, paprika, salt, and pepper.
    Stir everything together and cook for an additional 2-3 minutes.
  • Stuff the peppers: Spoon the quinoa mixture into each bell pepper, packing it gently. Place the stuffed peppers in a baking dish.
  • Bake: Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 30-35 minutes, until the peppers are tender.
    If you are using cheese, uncover the peppers in the last 5 minutes of baking to allow the cheese to melt and turn golden.
  • Serve: Once done, remove from the oven, and let cool for a few minutes before serving.
    Garnish with fresh cilantro or a squeeze of lime juice if desired.

Notes

  • Make Ahead: You can prepare the filling in advance and stuff the peppers a day ahead of time. Refrigerate them and bake when ready to serve.
  • Freezing: Stuffed peppers can be frozen before baking. Wrap each stuffed pepper in plastic wrap and foil, then store them in a freezer-safe container for up to 3 months. To bake from frozen, increase the baking time to 45-50 minutes at 375°F.
  • For a Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to the quinoa mixture for extra heat.
  • Vegan Option: Omit the cheese or use a dairy-free alternative for a vegan version of this dish.
  • Adding Meat: You can add cooked ground turkey, chicken, or beef to the quinoa filling for a meatier version of this recipe.
Keyword Quinoa Stuffed Peppers