Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers make a protein-rich vegetarian meal even meat lovers will love. Packed full of healthy vegetables, fiber and protein, this dish is only 280 calories a serving. My family just loves quinoa…we can’t get enough of it. So when I saw this recipe a few months ago on Good Life Eats I couldn’t wait to give it a try! To update the classic Stuffed Bell Peppers, I swapped out the rice for nutrient rich quinoa, the ground beef for black beans and veggies for added color, texture and flavor. The poblano and pepper jack cheese give these stuffed bell peppers a kick by adding just a little heat. If you like it hot, try substituting the poblano pepper for a jalapeno pepper. 😀 This recipe freezes beautifully. Stuff the bell peppers and freeze. When ready to eat, just thaw and bake. It’s that easy! Serve with a side of fresh-baked garlic bread and show your meat loving friends and family that meatless doesn’t have to be boring.

You know one thing I really love about these stuffed peppers is that you can use the “stuffing” to make many different meals. Instead of stuffing all 6 peppers, I only stuffed half and used the rest of the stuffing to make quesadillas the next day. Just place the leftover stuffing in a flour tortilla, add cheese and cook in a non-stick pan or on a panini press. Serve with sour cream, salsa, and guacamole. 🙂 Anyway you stuff it-these quinoa stuffed bell peppers are sure to be a hit with your family!

One Year Ago: Cranberry Orange Scones 

Quinoa Stuffed Bell Peppers

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Ingredients:

  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 ribs celery, finely chopped (about 1/2 cup)
  • 1/2 of a poblano pepper, diced
  • 1 tablespoon ground cumin
  • 2 teaspoons garlic, minced
  • 1 8-oz. package mushrooms, stems removed, caps sliced very thin
  • 1 (15 ounce) can diced tomatoes, drained, liquid reserved
  • 3/4 cup quinoa
  • 3 large carrots, grated (1 1/2 cups)
  • 1 (14.5 ounce) can low-sodium vegetable broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1 1/2 cups grated Pepper Jack cheese, divided
  • Salt and pepper to taste
  • 4 large red bell peppers, halved lengthwise, ribs removed

Directions:

  1. Heat oil in a large saucepan over medium heat. Add onion, celery and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
  2. Stir in quinoa, carrots and vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Remove from heat and stir in black beans, corn and 1 cup cheese. Season to taste with salt and pepper.
  3. Preheat oven to 350°F. Pour reserved liquid from tomatoes in bottom of baking dish.
  4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Yields: 8 servings

Source: adapted from Good Life Eats, originally adapted from Vegetarian Times

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26 Responses to Quinoa Stuffed Bell Peppers

  1. Judy says:

    Great photo! A similar recipe won the Fine Cooking Grill-lympics Wild Card Week and it sounded good, but the photo didn’t do it justice. Whether in the oven or on the grill, these sound delicious.

  2. I’m so glad you love quinoa, too. I’m so excited to get all these great recipes from your site. This one might be my favorite so far.

  3. Caroline says:

    Great idea to save some of the quinoa for quesadillas. Sounds like that would be a delicious combo as well. I’m really enjoying that this is such a low calorie meal too. 🙂

  4. jennknee says:

    very smart. I was actually just discussing quinoa and how much I like it but never cook it. Did you read my mind?

  5. gasp i am on a quinoa eating frenzy. this is so yummy looking!!! i would love to get some bell peppers now!

  6. Still waiting to try quinoa but in the meantime you´ve inspired me and I am just preparing stuffed peppers for tomorrow!

  7. Christine says:

    Looks wonderful! Love stuffed bell peppers. Yum!

  8. ChgoJohn says:

    I must admit to being probably the last person on the planet not to have tried quinoa.Your peppers are so appetizing that I think I just might give them a try and join the rest of the world.

  9. Hi, great recipe!
    I just added your Blog to my list of 7 links challenge, hope you enjoy it as I did.

  10. Jennifer says:

    thanks for the recipe! i’ve actually got some quinoa on the stove right now…good thing i made extra 🙂

  11. Jenny says:

    How delicious! Must try 😀

  12. Geet says:

    Hi Christina, you sure read my mind:) I was actually looking at vege times for making this… What a lovely meal. Thanks for posting.

  13. Sandi says:

    Sooo nice. Just buzzed it too 😉

  14. Great recipe, I never tire of new ways to stuff peppers.

  15. GORGEOUS! I love quinoa and I love bell peppers, so these won me over. 🙂

  16. muppy says:

    great recipe, i’ll have to try it 🙂

  17. I’ve been collecting variations of stuffed bell peppers. Thanks for sharing, yours will add up to my listings.

  18. Sarah Sue says:

    made this last night for dinner and it was SO delicious! i left out the mushrooms and celery and used a whole poblano to keep them more southwestern, but they were great! thanks for such a great recipe 🙂

  19. Tavia says:

    Made this today and it was tasty!

  20. Diane says:

    I’ve seen this happen on other food blogs/sites……….someone posts a recipe and everyone comments on how wonderful it sounds and that they’re going to try it, etc. but few people write after they have actually made it. Don’t understand that.

  21. dace says:

    Loved this recipe when I first found it two years ago and still do! It never gets old.

  22. Pingback: Sour Cream Coffee Cake | Sweet Pea's Kitchen

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