5 from 6 votes
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These are quite simply the best Best Easy Quinoa Stuffed Peppers of All Time! Simple to make, delicious and nutritious, you will find yourself making this dish time and again. This is a great make ahead weeknight meal.
Like I was talking about last time, I am all about easy meals these days. Sure, I'd love to be able linger in the kitchen, but right now I'm lucky to be getting dinner made at all. (Thanks to the nap boycott-er. Good thing she's cute. :))
In addition to casseroles, I'm loving any dish I can put together ahead of time.
These Quinoa Stuffed Peppers, which are brought to us by Chung-Ah Ree from Damn Delicious, are a perfect example. (By the way, you must check out her blog - her recipes are simply amazing!)
I typically will meal prep on the weekends, so I most always have cooked quinoa on hand. That makes putting this Quinoa Stuffed Peppers together a snap! In less than ten minutes of hands on time, I can have dinner ready to go in the oven and be looking forward to snuggles with my girl.
One thing that I love about stuffed peppers, is that there are so many ways that you can switch things up with them.
Make sure that you check my variations at the bottom of the recipe card if you want to mix things up a bit. That way, you can enjoy this recipe every week without ever getting bored.
Frequently Asked Questions for Quinoa Stuffed Peppers:
- How Long Do You Put Stuffed Peppers in the Oven?
Depending on the size of the peppers and your personal preference as to how tender you would like them to be, you should cook stuffed peppers for between 25 and 30 minutes.
- Do You Cook Stuffed Peppers Covered or Uncovered?
There is no need to cover stuffed peppers when you cook them, especially if you are putting cheese on top of them.
Tools for Making Quinoa Stuffed Bell Peppers
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Quinoa Stuffed Bell Peppers
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5 from 6 votes
Quinoa Stuffed Peppers
These are quite simply the bestBest Easy Quinoa Stuffed Peppers of All Time! Simple to make, delicious and nutritious, you will find yourself making these quinoa stuffed bell peppers time and again. Stuffed peppers with quinoa are a great make ahead weeknight meal.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course, Vegetable
Cuisine: American
Keyword: quinoa stuffed bell peppers, quinoa stuffed peppers
Servings: 6
Calories: 247kcal
Author: Wendy Polisi
Ingredients
- 6 bell peppers tops cut, stemmed and seeded
- 3 cups cooked quinoa
- 4 ounces green chiles (from a can)
- 1 cup corn kernels thawed
- ½ cup cooked black beans drained and rinsed
- ½ cup petite diced tomatoes
- ½ cup pepper jack cheese shredded
- ¼ cup feta cheese crumbled
- 3 tablespoons cilantro leaves chopped fresh
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder or more to taste
- Kosher salt and freshly ground black pepper to taste
US Customary - Metric
Instructions
Cut the top of the bell peppers. Remove the stem and carefully seed the peppers, leaving the rest of the pepper intact.
Line a 13 x 9 baking dish with parchment paper. (You can also use a baking sheet.)
See AlsoBrazilian Black Beans RecipePreheat oven to 350 degrees F.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the quinoa mixture into 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.
Notes
Variations for this Quinoa Stuffed Peppers Recipe
- Use ½ cup taco sauce in place of the diced tomatoes and 1 tablespoon of taco season in place of the cumin, garlic powder, onion powder and chili powder. Use cheddar cheese in place of the feta.
- To Make Quinoa and Beef Stuffed Peppers, sauté 8 ounces ground beef and add it to the quinoa mixture. You could do the same with turkey to make quinoa turkey stuffed peppers.
- Add 1 ½ cups shredded rotisserie chicken, ½ cup tomatillo salsa in place of the diced tomatoes, and replace the cheese with shredded mozzarella.
For an extra kick add a diced jalapeño or ½ teaspoon crushed red pepper flakes. - For a different flavor twist, try broiling the peppers before filling them. This brings out their flavors. To do this, Broil for about 8 minutes until they are charred. Cover and let them stand for 10 minutes before peeling and discarding the skins.
Tips for Making Stuffed Peppers with Quinoa
- Red bell peppers tend to be more expensive than green peppers. If you are trying to stay on a budget, I would recommend using green peppers.
- Smaller bell peppers that are square and have a flat bottle will stand up better and are easier to work with.
Nutrition
Calories: 247kcal | Carbohydrates: 36g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 276mg | Potassium: 572mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3965IU | Vitamin C: 154.6mg | Calcium: 138mg | Iron: 2.9mg
If You Like These Quinoa Stuffed Red Peppers You May Also Like:
- Quinoa Stuffed Poblano Peppers
- Quinoa Stuffed Zucchini
- Quinoa Stuffed Tomatoes
- How to Cook Quinoa
- How to Cook Quinoa in a Rice Cooker
Other Stuffed Peppers to Try:
- Vegetarian Stuffed Peppers with Lentils from Killing Thyme
- Black Bean Stuffed Peppers from Belle of the Kitchen
Recipe from Chung-Ah Rhee (Printed with Permission)
Damn Delicious
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Filed Under:
Appetizer RecipesGluten Free RecipesMain Dish RecipesQuinoa RecipesVegetarian Recipes
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About Wendy Polisi
Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 18 & 19 and my late life princess is 10.
Reader Interactions
Comments
Ashley
These were so good - even the kids loved them!Reply
Amy
The filling is delicious, but we found the peppers were barely cooked after 30min so we did an additional 15min. Maybe the temp needs to be higher or the peppers cooked ahead of time? Thank you!
Reply
Kathi Ensweiler
Really goo, I used quinoa from Aldi'swithred pepper. We put sour cream on top. Also put in black olives. Delicious!
Reply
Regi
perhaps these can be cooked in the instant pot pressure cooker?
Reply
Jenn
I made these for a veggie meal and fully expected my teens to hate it. I watched amazed as they scarfed everything down. I tasted as I cooked thankfully because my picky 13 year old ate my portion. Pretty easy to put together too. This is now a staple.Second time I didn’t have diced tomatoes or green chilis or feta. I used cojito cheese and salsa instead and I would definitely recommend those subs!
Reply
Wendy Polisi
So glad that you enjoy it! Anytime you can get the teens to eat something healthy is a win in my book!
Reply
