Quinoa Stuffed Peppers Recipe
These hearty quinoa stuffed peppers are packed with protein, fresh veggies, and flavorful herbs—a delicious, wholesome meal that’s perfect for lunch or dinner.
Easy to prepare and naturally gluten-free, this recipe is a great way to enjoy a satisfying plant-based dish that’s both nourishing and colorful. Whether you’re meal prepping for the week or serving guests, these stuffed peppers are sure to impress with their vibrant flavor and feel-good ingredients.
Quinoa Stuffed Bell Peppers
Serves: 8 servings
INGREDIENTS
- 1 medium onion, chopped
- 1 Tbsp olive oil
- 2 ribs celery, chopped
- 1 Tbsp ground cumin
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, drained, liquid reserved
- 1 (15 oz) can black beans, rinsed, drained
- ¾ cup quinoa
- 1½ cups water
- 1/2 cup Pepper Jack cheese
- 4 large red bell peppers, halved lengthwise, ribs removed
- Salt and pepper
INSTRUCTIONS
- Heat oil in saucepan over medium heat. Sautee onion and celery for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
- Stir in black beans, quinoa and 1½ cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Season with salt and pepper.
- Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.
- Fill each halved bell pepper with ¾ cup quinoa mixture, top with cheese and place in baking dish. Bake 40 minutes. Enjoy!