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A photo of a white ceramic plate with a serving of quinoa-stuffed peppers. The peppers are topped with melted cheese and fresh herbs. The stuffed peppers are arranged on a rustic wooden table. There's a side of mixed greens and a small bowl of tzatziki sauce. The background is blurred and contains a few other dishes and utensils.

Quinoa Stuffed Peppers

These quinoa stuffed peppers are a hearty and wholesome dish filled with protein-rich quinoa, tender vegetables, and warm seasonings. Baked until soft and flavorful, they offer a balanced meal that's easy to prepare and perfect for meal prep or a light dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American, Mediterranean
Servings 6 peppers

Equipment

  • Baking Dish For holding the stuffed peppers while baking
  • Mixing bowl For preparing the quinoa mixture
  • saucepan For cooking the quinoa
  • Knife For slicing the bell peppers

Ingredients
  

  • 6 medium bell peppers any color, tops removed and seeds cleaned out
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth for cooking quinoa
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup diced tomatoes fresh or canned
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil for sautéing
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper freshly ground
  • ½ cup shredded cheese optional, for topping

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a baking dish and set aside.
  • In a saucepan, bring vegetable broth to a boil. Add quinoa, cover, and reduce heat to a simmer. Cook for 15 minutes or until the quinoa is tender and the liquid is absorbed.
  • Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft, about 3 minutes.
  • Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes.
  • Combine cooked quinoa with the sautéed vegetable mixture. Stir well to distribute flavors.
  • Fill each bell pepper with the quinoa mixture, packing it down slightly. Place stuffed peppers in the prepared baking dish.
  • Cover with foil and bake for 25 minutes. Remove foil, sprinkle with cheese if using, and bake uncovered for another 5 minutes until cheese melts.
  • Let the stuffed peppers cool for a few minutes before serving.

Notes

  • For extra protein, add cooked beans or ground turkey to the filling.
  • Use different colored bell peppers for variety and presentation.
  • Store leftovers in an airtight container for up to 4 days.
Keyword quinoa stuffed peppers, stuffed bell peppers, vegetarian stuffed peppers
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