This easy recipe for quinoa stuffed bell peppers is a tasty meal without a ton of effort! The perfect vegetarian meal for meatless Monday, or any day of the week!
Some of my friends have been sharing photos on social media of their yummy dinners, and stuffed bell peppers seem to be popping up often. Of course that just makes me want to try them myself! As I was gathering my ingredients to cook, I realized I didn’t have what I needed for traditional stuffed bell peppers. And so I came up with my own idea for a quinoa stuffed bell peppers recipe instead!
Here’s how I did it.
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Our quinoa stuffed bell pepper recipe is perfect for your next Meatless Monday dinner!
- baking dish (I love this freezer-to-oven glass baking dish, but I often use a Corningware dish like this one too)
- large frying pan or pot
- large spoon for scooping the filling into the peppers
- aluminum foil
Ingredients to make Quinoa Stuffed Bell Peppers:
- 4 large bell peppers (any color will do, but we love the yellow and orange ones)
- 1 cup of frozen peas and carrots (I wanted to sneak in extra veggies and these needed to be used up)
- a can of Rotel, partially drained (you could also use salsa or just diced tomatoes, but I had Rotel on hand)
- a can of black beans, drained and rinsed
- 1 cup quinoa, uncooked
- 2 cups broth (I used chicken broth but any type of broth will do. You can also use water, but broth gives the quinoa more flavor.)
- garlic powder, cumin, oregano, salt, and pepper
- lime juice
- shredded cheese, such as cheddar, parmesan, mozzarella, or monterey jack
Cooking Instructions and Tips:
I cooked up the quinoa as directed on the package, then heated all the veggies and beans in a pan on the stove, adding my spices at the end.
Then I stuffed my peppers to the top and baked them. I let my peppers go a little longer than 10 minutes at the end, just to get the cheese and peppers a little extra crispy.
They turned out great! My kids thought the stuffing was a little spicy because of the Rotel (it has chiles in it), so I added a little sour cream to theirs. They loved it and even asked for more!
I ate one whole pepper and I am still full 2 hours later. Super easy, cheap, and healthy! I can see quinoa stuffed bell peppers becoming a frequent meal at our house.
Do you have a favorite recipe for stuffed bell peppers? What ingredients do you like to use? Share with me!
Looking for more vegetarian or meatless meal ideas? Try our homemade spaghetti sauce with plant-based meatballs!
- 4 Large Bell Peppers (any color), tops cut off, and seeds and membranes removed
- 1 cup quinoa
- 2 cups broth (vegetable, chicken, or other variation)
- 1 cup frozen peas and carrots
- 1 can black beans, drained and rinsed
- 1 can Rotel, partially drained
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- salt and pepper to taste
- 3 Tablespoons lime juice
- 1/4 cup shaved cheddar or parmesan cheese
- Cook quinoa with broth as directed on quinoa package. Set aside.
- Preheat oven to 375 degrees Fahrenheit.
- In a large pan over medium heat, stir together frozen vegetables and black beans. Cook for 3-4 minutes or until vegetables have thawed.
- Stir in Rotel and spices, and continue to cook until all ingredients are heated thoroughly. Remove from heat.
- Add the cooked quinoa and lime juice to the pan of vegetables. Stir to combine.
- Place peppers in a baking dish and scoop filling into peppers evenly. Top with cheese.
- Cover dish with foil and bake for 20 minutes. Remove foil and continue to bake an additional 10 minutes or until cheese begins to brown and peppers are tender.
- (optional) Serve with avocado slices, sour cream, diced jalapenos, salsa, and/or additional cheese as desired.
Feel free to substitute chickpeas in place of black beans, and salsa in place of Rotel.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 1065mgCarbohydrates: 51gFiber: 10gSugar: 11gProtein: 17g
Nutritional data may vary or be inaccurate.