Quinoa Stuffed Bell Peppers

I’ve included some videos below for those who prefer to watch rather than read.

Quinoa stuffed bell peppers are a tasty and healthy meal option. They’re easy to make and packed with nutrients. You can stuff bell peppers with quinoa, veggies, beans, and spices for a filling vegetarian dish.

These colorful peppers look great on your plate and taste even better. You can customize the filling to suit your tastes. Try adding corn, black beans, or cheese for extra flavor. Quinoa stuffed peppers are perfect for meal prep too – make a batch and enjoy them all week!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make quinoa stuffed bell peppers:

• 4-6 bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste

Can’t find some ingredients? Try these substitutes:

• Swap quinoa for brown rice or couscous
• Use chicken broth instead of vegetable broth
• Replace fresh garlic with 1/2 teaspoon garlic powder
• Swap canned tomatoes for 2 fresh diced tomatoes

For a protein boost, add:

• 1/2 pound ground beef, turkey, or plant-based meat

To make it vegan:

• Skip the cheese or use a dairy-free alternative

Feel free to add extra veggies like zucchini or corn for more flavor and nutrition. You can also spice things up with cumin, paprika, or chili powder.

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.

Cut the tops off bell peppers and remove the seeds. Place them in the baking dish.

Cook quinoa according to package directions. While it’s cooking, sauté onions and garlic in a pan until soft.

Mix cooked quinoa, sautéed veggies, black beans, corn, and spices in a bowl. Add cheese and cilantro if you like.

Spoon the quinoa mixture into the peppers. Top with more cheese if desired.

Bake for 30-35 minutes until peppers are tender and filling is hot.

Let cool for a few minutes before serving. Enjoy your tasty and healthy quinoa stuffed peppers!

Tip: For meal prep, you can make extra and freeze them for later. Just reheat in the oven when ready to eat.

Tips, Tricks & Storing

Prep your peppers ahead of time to save time on busy weeknights. Cut and clean them the day before, then store in an airtight container in the fridge.

For extra flavor, try roasting your peppers before stuffing. This adds a nice smoky taste to the dish.

Don’t overstuff your peppers. Leave a little room at the top for the filling to expand as it cooks.

To prevent soggy bottoms, place a wire rack in your baking dish. This lets air circulate under the peppers as they cook.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Freeze extra stuffed peppers for later. Wrap each one in plastic wrap, then foil. They’ll keep in the freezer for up to 3 months.

To reheat frozen peppers, thaw in the fridge overnight. Then bake at 350°F for about 30 minutes or until hot.

Try mixing up the grains. While quinoa is great, you can also use rice, bulgur, or couscous for variety.

Add a sprinkle of cheese on top during the last few minutes of baking for a golden, bubbly crust.