4.8 from 54 votes
Spicy Vegetarian Quinoa Stuffed Bell Peppers
Spicy Vegetarian Quinoa Stuffed Bell Peppers are a healthy plant based dinner. Filled with pantry staples like quinoa and canned beans.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 401 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Ingredients
- 1 Tbsp. olive oil
- 3-5 bell peppers, halved, seeds removed
- 2 cups quinoa, cooked*
- 1/2 white onion, diced
- 1, (14.5 oz.) can diced tomatoes, drained
- 1 jalapeno, diced
- 1, (15 oz.) can low sodium black beans, rinsed and drained
- 1, (15 oz.) can garbanzo beans, rinsed and drained
- 1, (15 oz.) can Yellow corn, rinsed and drained
Homemade Taco Seasoning
- 1 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. red pepper chili flakes
- 1/4 tsp. dried oregano
- 1/2 tsp. paprika
- 1 tsp. cumin
- salt and pepper TT
Garnish:
- 1 cup mozzarella cheese, shredded
- cilantro
Instructions
- Preheat oven to 350°F
- Drizzle ~1 Tbsp. olive oil in an oven safe casserole dish.
- Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Season with a pinch of salt and pepper. Place peppers cut side up in the casserole dish and bake for 15-20 min.
- Heat olive oil in a large frying pan, add onion and sauté for 2-3 minutes. Add in cooked quinoa, black beans, garbanzo beans, corn, diced tomatoes, jalapeño, and taco seasoning. Mix everything together until mixed then remove from heat.
- Stuff the peppers to the brim with the quinoa filling. Bake for another 15 minutes minutes or until warm. Garnish with cheese (optional), cilantro, hot sauce or any of your favorite toppings and enjoy!
Cup of Yum
Notes
- This can be prepped ahead of time and baked when you'd like to eat them! Great for meal prep.
- How to cook quinoa: You'll need about 3/4 cup dry quinoa to yield enough for the quinoa mixture. Pour dry quinoa into a small sauce pan with 1 1/2 cups water or chicken broth. Bring to a boil, cover with a lid, reduce heat to simmer and cook for 15 minutes. Fluff with a fork. 1 cup dry quinoa, use 2 cups liquid. 1 cup dry quinoa makes ~3 cups cooked.
- You may have a little extra filling depending on the size of bell peppers you use. About 3 large bell peppers works well, or 5 smaller.
- If you are not vegetarian and have any leftover ground turkey, ground beef, or chicken these are a great way to use up those leftovers. Stir into the quinoa mixture before filling bell peppers.
- Use rice instead of quinoa, if desired.
- Use 1 taco seasoning packet in place of the homemade taco seasoning if desired.
Nutrition Information
Serving
1bell pepper
Calories
401kcal
(20%)
Carbohydrates
55g
(18%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Cholesterol
18mg
(6%)
Sodium
200mg
(8%)
Potassium
758mg
(22%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
4822IU
(96%)
Vitamin C
157mg
(174%)
Calcium
177mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 401
% Daily Value*
| Serving | 1bell pepper | |
| Calories | 401kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 200mg | 8% |
| Potassium | 758mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 4822IU | 96% |
| Vitamin C | 157mg | 174% |
| Calcium | 177mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.