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Quinoa Stuffed Bell Peppers

These Quinoa Stuffed Bell Peppers are a great updated Vegetarian Stuffed Pepper version of the classic Stuffed Bell Pepper Recipe.

I remember eating stuffed bell peppers as a child. Ours were usually stuffed with a Mexican ground beef, rice and cheese mixture.

Consider these Quinoa Stuffed Bell Peppers an updated version of that classic recipe that so many of us love. Swap out the rice for nutrient rich quinoa, the ground beef for black beans (for fiber and protein) and add some extra vegetables for color, flavor, and texture.

These peppers have so much flavor and color. I love them! These Stuffed Bell Peppers are full of healthy vegetables and protein (you can thank the quinoa and cheese for that) 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.

It is super easy to take some of your family-favorite recipes and convert them to Vegetarian Meals if you are interested in consuming less meat. Check out my tips for that in this post: 5 Tips to Vegetarian-ize your Family Favorite Recipes.

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I think I’ve made these stuffed peppers 3 or 4 times already. Last week I shared the recipe and a little background behind the grain  over at Good (&CHEAP) Eats for Jessica’s Building a Frugal Pantry series.

Quinoa is a fantastic grain to have in your pantry. It is incredibly nutritious so it makes for a great substitute for rice. If you like couscous, you will likely enjoy the texture of this grain as well, though it has a slight crunch to it.

What are some of your favorite ways to cook with quinoa?

If you missed my last guest post for this series, you can check it out here: 5 Grain Pancakes with Flax. This is a DIY pancake mix that is simple to whip up and keep on hand for those pancake mornings.

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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?

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Felicia

Wednesday 13th of March 2019

How would you suggest I incorporate a little ground breakfast turkey sausage? Would I need to cook it first or would it cook in the oven? Im not confident in the kitchen so I really appreciate directions. Looks so good but I have kids very resistant to beans.

Katie

Sunday 17th of March 2019

I would brown the meat separately first and then stir it in to the stuffing mixture.

amy

Monday 16th of July 2012

Hi, this recipe looks good but I notice a flaw for people who may not have experience with quinoa before- there is no mention of the importance of rinsing this grain thoroughly before cooking. I find this to be an incredibly important step as it washes off the saponin (a soapy tasting natural substance). Without this step, the quinoa can impart a foul flavor to the food. My two cents! Thanks for the great recipe, off to cook! Amy

Sandi

Thursday 21st of June 2012

These look really good! I recently discovered quinoa and experimented one night and made turkey/quinoa stuffed peppers, nothing fancy, just basic, but very good. Quinoa is a nice change from the rice and is so nutritious. I've made quinoa pilaf with sauteed veggies and that is very good too. Quinoa is so versatile!

Jenni

Sunday 29th of April 2012

I'm wondering if you've ever frozen and baked these at a later date?

Katie

Monday 30th of April 2012

I have not tried that before. Sorry.

Anna

Thursday 22nd of March 2012

I have these in my oven right now, so excited to try them!Sound so amazing (minus the mushrooms :P)