These Quinoa Stuffed Peppers are packed with nutritious flavors from fresh veggies, protein rich quinoa, and Mexican-inspired spice – all topped off with a creamy Cilantro Jalapeno Sauce. And they’re 100% vegetarian and vegan friendly too. Yum!
If you haven’t yet discovered quinoa, I’m here to tell you that you’ve been missing out. It’s a helpful little grain that is loaded with protein and fiber, tastes great, and is easy to incorporate into all kinds of vegetarian dishes!
With minimal prep and cooking time, these stuffed peppers are perfect for those busy evenings when you want a nutritious meal without spending hours in the kitchen.
So next time you’re in a pinch for a healthy and delicious dinner, give this Quinoa Stuffed Peppers recipe a try. Your taste buds – and your schedule – will thank you!
Table of Contents
Helpful Tips
Which color bell peppers?
Whatever you want! I am partial to red bell peppers because I find them the sweetest when roasted, but orange or yellow work well too. Green bell peppers are also fine, but note that the flavor will be sharper and less sweet.
Pre-baking the bell peppers.
After many years of making all sorts of stuffed pepper recipes, I’ve concluded that partially cooking the peppers before stuffing them is the absolute best way to get tender bell peppers. So this recipe calls for baking the peppers for 20 minutes, then stuffing them, then continuing to bake for another 20 minutes. Trust the process. 😉
Adjust the spice.
If you prefer a spicier dish, you can add some crushed red pepper flakes or diced jalapeno pepper to the filling. On the other hand, if you’re sensitive to spicy food, you can reduce the amount of taco seasoning or omit the jalapeno in the creamy cilantro sauce.
How can I tell when quinoa is cooked?
Quinoa can be a tricky thing if you’ve never cooked with it before. Quinoa looks somewhat transparent when it’s fully cooked, and the germ (a little spiral tail-like thing) will become visible, partially detaching from the seed. It should be tender but still have a slight bite to it, similar to al dente pasta.
Meal prep this recipe.
You can prepare the filling and stuff the peppers ahead of time, then pop them in the oven when you’re ready to eat. This is a great time-saving hack for busy weeknights.
Use leftover filling for other dishes.
It works well as a filling for tacos, burritos, or even as a topping for salads. It can even be the base for an amazing vegan burrito bowl.
Storing leftovers.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2-3 months. Just make sure to thaw them before reheating in the oven.
Variations
Add more protein.
Try adding some black beans, kidney beans, or chickpeas to the filling for an extra dose of protein.
Add more toppings.
Try topping your stuffed peppers with crushed tortilla chips, fresh scallions, or some melted dairy free cheese.
Add more veggies.
You can add in other vegetables such as zucchini, diced tomatoes, or even chopped spinach to boost the nutritional value of the dish. Just make sure to adjust the cooking time accordingly.
Mediterranean twist.
Switch up the flavors by using different herbs and spices for a Mediterranean-inspired stuffed pepper. Instead of taco seasoning, try using oregano, basil, and garlic, and mix some feta cheese (or vegan feta cheese) and olives into your filling. Top it off with a drizzle of balsamic glaze!
Southwestern fiesta.
Give your stuffed peppers a Southwestern flair by adding in some black beans, diced tomatoes, and avocado to the filling. Top it off with some fresh cilantro and a squeeze of lime for a zesty and flavorful meal.
Cheesy goodness.
For all the cheese lovers out there, try sprinkling some shredded cheese on top of the peppers before baking. You can use cheddar, mozzarella, or any other favorite cheese. And of course, you can use a dairy free cheese to keep the recipe vegan.
More Tasty Vegetarian Recipes
If you love these quinoa stuffed peppers, be sure to check out these other delicious ideas:
Recipe
Servings: 6 servings
Calories: 117kcal
Ingredients
For the Cilantro Jalapeno Sauce:
- 1 cup cilantro leaves fresh
- ½ cup plain dairy free yogurt such as coconut yogurt
- 1 jalapeno seeds removed
Instructions
Prep the Bell Peppers:
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Preheat the oven to 350 degrees Fahrenheit.
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Slice bell peppers in half lengthwise, leaving stems intact. Remove seeds. Spray a baking pan lightly with non-stick cooking spray and place the bell peppers inside, open side up. Bake the peppers for 20 minutes – you can continue preparing the filling while they cook. When finished, remove the peppers from the oven and set them aside.
Cook Quinoa:
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Place quinoa in a mesh strainer and rinse under cold water, until the water appears clear and not cloudy. In a medium saucepan, combine the quinoa and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for approximately 15 minutes. Quinoa is done when you can spot the small white “tail” that appears on each kernel.
Prepare Filling:
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In a large pan, heat 2 tbsp olive oil over medium-high heat. Add the mushrooms and onions, and cook for 5-7 minutes, until softened.
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Add the garlic and taco seasoning and cook for another 1-2 minutes.
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Add the corn kernels, tomato sauce, and cooked quinoa.
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Stir to combine and cook for a few more minutes, until everything is heated through. Remove from heat.
Stuff the Peppers:
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Carefully scoop the filling evenly into the six halved bell peppers, which you previously baked. Return the peppers to the oven and bake for an additional 20-25 minutes, until the peppers are tender.
Make the Cilantro Sauce:
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Combine the yogurt, cilantro, and jalapeno pepper in a blender or food processor. Puree into a smooth sauce. You can add more yogurt as needed to reach desired consistency. Drizzle sauce over stuffed peppers and serve!
Nutrition
Calories: 117kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 392mgPotassium: 422mgFiber: 4gSugar: 7gVitamin A: 2353IUVitamin C: 83mgCalcium: 46mgIron: 1mg
