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Quinoa Stuffed Peppers

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings
Calories: 286 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
  5. Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.

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 Information

Serving 1g Calories 286kcal (14%) Carbohydrates 51g (17%) Protein 12g (24%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 915mg (38%) Potassium 907mg (26%) Fiber 12g (48%) Sugar 8g (16%) Vitamin A 4145IU (83%) Vitamin C 165mg (183%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 286

% Daily Value*

Serving 1g
Calories 286kcal 14%
Carbohydrates 51g 17%
Protein 12g 24%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 915mg 38%
Potassium 907mg 19%
Fiber 12g 48%
Sugar 8g 16%
Vitamin A 4145IU 83%
Vitamin C 165mg 183%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.