"Freshly baked quinoa stuffed bell peppers with cheese in a rustic baking dish on a wooden table"

Quinoa Stuffed Bell Peppers

/ Vegan Recipes / By

Quinoa Stuffed Bell Peppers

A colorful, protein-packed vegetarian dinner that’s both nutritious and satisfying

KEY INFO
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 6
  • Calories: 285 per serving
  • Protein: 12g
  • Carbohydrates: 42g
  • Fat: 8g
  • Difficulty: Easy
  • Dietary: Vegetarian, Gluten-free (Vegan optional)
EQUIPMENT NEEDED
  • 9×13 inch baking dish (or large casserole dish)
  • Medium saucepan with lid
  • Large skillet
  • Mixing bowl
  • Sharp knife and cutting board
INGREDIENTS

For the Peppers:

  • 6 large bell peppers (any color)
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (2.5g) salt

For the Filling:

  • 1 cup (180g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 1 medium onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 can (400g) black beans, drained and rinsed
  • 1 can (400g) diced tomatoes
  • 1 cup (175g) corn kernels
  • 1.5 cups (170g) shredded cheese (optional)

Seasonings:

  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • Salt and pepper to taste
METHOD
  1. Preheat oven to 375°F (190°C)
  2. Slice peppers lengthwise, remove seeds and membranes
  3. Brush peppers with olive oil and place in baking dish
  4. Cook quinoa:
    • Bring broth to boil
    • Add quinoa, reduce heat
    • Simmer covered for 15-20 minutes
    • Fluff with fork when done

    5. Person cooking quinoa in a kitchen

  5. Prepare filling:
    • Sauté onions until translucent (5-7 minutes)
    • Add garlic, cook 30 seconds
    • Stir in remaining ingredients except cheese
    • Season to taste

    6. Preparing stuffed peppers on a kitchen countertop

  6. Fill peppers with quinoa mixture
  7. Top with cheese if using
  8. Bake:
    • Cover with foil, 25 minutes
    • Uncover, bake additional 10 minutes
    • Cheese should be golden and bubbly

    9. Removing baked peppers from the oven

CRUCIAL TIPS
  • Rinse quinoa thoroughly to remove bitter coating
  • Don’t overstuff peppers – leave room for expansion
  • Check pepper tenderness with fork before final uncovered bake
  • Let rest 5 minutes before serving
STORAGE & VARIATIONS

Storage:

  • Refrigerate up to 4 days
  • Freeze up to 3 months
  • Reheat covered at 350°F (175°C) for 15-20 minutes

Variations:

  • Vegan: Use dairy-free cheese
  • Mexican-style: Add taco seasoning
  • Mediterranean: Include olives and feta
  • Protein-packed: Add cooked ground turkey

Common Mistakes:

  • Skipping quinoa rinse
  • Overcooking peppers until mushy
  • Not seasoning adequately
  • Using wet filling (drain excess liquid)