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Quinoa Stuffed Bell Peppers

Stuffed Peppers are kind of a classic meal from my childhood.

I remember my mom stuffing green peppers with a Mexican ground beef and rice mixture.

They were super easy and something I enjoyed.

Consider these Quinoa Stuffed Bell Peppers and updated version of that classic childhood meal.

The rice in the recipe is swapped with quinoa and instead of ground beef I use black beans.

The mixture is full of colorful vegetables and lots of flavor and a little heat from  the pepper jack and poblano.

It is a great vegetarian meal that proves meatless doesn’t have to be boring.

With summer coming to a close (school has already started here, but the weather hasn’t gotten the memo that it is “fall” yet), take advantage of those tasty summer peppers while you can.

If you’d like to save your self some time, or enjoy colorful summer produce in the middle of winter, spend a little extra time to make a batch of these to put away in your freezer for a later use.

Quinoa Stuffed Bell Peppers

Unfortunately, this summer I did not plant a garden again…because I haven’t figured out where to put it in this house and the ground is so stinking hard to dig in here that I’d have to do raised beds (unless you count a pot of herbs that a huge rain/wind/hail storm totally decimated a few weeks ago).

Otherwise, I’d be putting some of these away in the freezer as soon as I could.

I have been using a new freezer that I got to get organized and stash a few other meals away in for those busy nights. They just don’t include homegrown garden produce.

I’ll share more on that adventure later.

How to Freeze Stuffed Peppers

Prepare them according to instructions up to the cooking step.

You just want to assemble them.

Then, place them on a parchment paper or waxed paper lined baking sheet and freeze them until solid.

After the peppers are completely frozen, place them in labeled gallon sized resealable plastic bags.

3 or 4 will usually fit in a bag.

Zip the bag almost all the way.

Insert a straw in the small opening and suck out all the air.

Remove the straw and  then zip the bag the rest of the way.

When you label the bag, make sure to include what the recipe is, any remaining steps, and the date you froze it.

Are you preserving any summer produce or savoring it while it lasts?

Vegetarian Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

Consider these Quinoa Stuffed Bell Peppers and updated version of the classic childhood meal. I loved my mom's version, but this is also a great option for vegetarians.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 8-oz. pkg. mushrooms, stems removed and saved for another use and caps sliced very thin
  • 1/2 of a poblano pepper, diced
  • 1 tablespoon ground cumin
  • 2 cloves garlic, minced
  • 1 – 15 oz. cans diced tomatoes, drained, liquid reserved
  • 1 – 15 oz. can black beans, rinsed and drained
  • 3/4 cup quinoa
  • 1 1/2 cups grated carrot
  • 1 1/2 cups grated Pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

Instructions

  1. Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute.
  2. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
  3. Stir the quinoa, carrots, and 1 3/4 cups water together in a medium saucepan. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.
  4. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.
  5. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
  6. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish.
  7. Cover with foil, and bake 40 minutes.
  8. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned.
  9. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Notes

Adapted from Vegetarian Times

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 253Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 25mgSodium 435mgCarbohydrates 24gFiber 8gSugar 7gProtein 13g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

I have an ongoing relationship with Bush’s Beans where I am compensated for my time, however this is a brand that I have always used in my own kitchen and any opinions expressed regarding the product are my own.

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Mom's Dish

Friday 30th of August 2013

I want to make those at home soon, I make them with buckwheat. Very yummy also :)

Allison

Friday 23rd of August 2013

I actually have a pretty great garden this summer, for the first time ever! But, I don't have any bell peppers. This looks delicious - can't wait to try it.

Tieghan

Friday 23rd of August 2013

These looks delicious! I love you photo and I also love a good stuffed pepper! These have my name written all over them!

Kristine

Friday 23rd of August 2013

These look wonderful! I love the idea of using pepper jack cheese along with the quinoa and black beans. Yum!

Amanda

Friday 23rd of August 2013

Stunning picture!! I really appreciate this recipe... my husband is a big fan of stuffed peppers and I have never been able to do them justice. With your fabulous post I think I may give it another shot!