Quinoa Stuffed Peppers

5 from 629 votes

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 55

Servings servings

Calories 286kcal

Author Yumna Jawad

Equipment

Ingredients

6 medium bell peppers tops cut off and cores removed
1 cup uncooked quinoa rinsed and drained
2 cups low sodium vegetable broth
1 tablespoon olive oil
1 small onion chopped
2 garlic cloves minced
1 15 ounce canned diced tomatoes
1 15 ounce can black beans
1 cup frozen corn thawed
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded Monterey Jack cheese
chopped cilantro diced avocado, sour cream (optional toppings)

Instructions

Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Freezing Instructions: You can also freeze the baked stuffed peppers for up to 3 months. Freeze them individually or all together in a baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Make Ahead Tips: You can make the stuffing ahead of time and keep covered in the fridge for up to 5 days.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

You can use any other colored peppers you'd like.
If you don't have quinoa, you can use cauliflower rice, rice, barley or bulgur.

Nutrition