Quinoa Stuffed Bell Peppers
Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
Stuffed bell peppers have been on my bucket list for at least a year and I’m so glad to finally cross it off my list.
Using leftover ingredients, I created a southwest quinoa mixture loaded with corn, beans, tomatoes, green chilis for a bit of heat and cheesy pepper-jack-feta goodness.
It’s incredibly filling and hearty, making it the perfect vegetarian option for Meatless Monday or any other day of the week!
Quinoa Stuffed Bell Peppers
These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
Ingredients
- 3 cups cooked quinoa
- 1 4-ounce can green chiles
- 1 cup corn kernels
- ½ cup canned black beans, drained and rinsed
- ½ cup petite diced tomatoes
- ½ cup shredded pepper jack cheese
- ¼ cup crumbled feta cheese
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
- In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
- Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately.
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Absolutely delicious!!!! Great recipe!
wow what a flavorful meal! cant wait to make it again. I used a whole can of cor and block beans becsusetgequinoa ratioseemed a bit much. colorful and deliscious
With the requirement of less than a full can of the tomatoes and black beans meant leftovers? So heck, I put them all in. Did the same with the small bag of frozen corn. To make up for that I doubles the spices, added extra cheese and once the we’re in the pan poured a can of rotel tomatoes with green chiles over the top. I got an extra pepper filled this way. Thanks for the recipe even though I went off and made it my own.
This was very good. I omitted the corn and used more beans. Also added homemade salsa and more hot pepper. But the key recipe was really very good.
Awesome! Thanks, Lisa!
Do I boil the quinoa first? Or are they uncooked?
The recipe specifies 3 cups cooked quinoa. Hope that helps!
Hi Chunga,
I was wondering if I could add chorizo to this recipe. If so, how much should I add and how much should I alter the rest of the ingredients? Thanks!
The addition of chorizo sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This is in my oven now for lunch, but I couldn’t help diving into the filling before I stuffed the peppers! SO good, easy and oh so filling! Even my quinoa-bashing husband loved it!
Why does your nutrition information for the peppers show 253 calories, but the My Fitness Pal app shows around 692 calories? That is a lot of calories for one stuffed pepper that is classified as healthy.
Unfortunately, I cannot speak for how Fitness Pal calculates their nutritional information.
Delicious recipe! The stuffing alone is yummy 🙂 thank you for sharing
I made this recently but just as a bake, without the peppers and it was SO good! two thumbs up!! It was really good warmed up for dinners and I will totally make it again-maybe with a little more of a kick next time.
Made these last night for a backyard ‘Whole Foods to Table’ din with the fam. Our 9yr old is self-proclaimed vegetarian so I added some “Beyond Meat, Beyond Beef Beefy Crumble.” Super easy, which says A LOT coming from me, and there’s so much room for creativity! Loved it.
Thanks for the post. My quick search for quinoa recipes led me straight here. I couldn’t have been more funrtunate. Im an amateur cook and I was able to impress my friends with this tasty dish.
Making these tonight for dinner. I picked up the ingredients but didn’t know that the diced tomatoes were in can. Might be nice for others if you could change that in the recipe.
I just cut up some cherry tomatoes. It was delicious!
Looks delicious! Do you need to cool the quinoa separately first?
Nope – there’s no need to!
Yes, it needs to be cooked first.
Chungah,
I was wondering how to correctly portion these ingredients, if i were to make less servings, preferably two, instead of 6. Would i need to adjust anything the portion sizes in the ingredients, or simply just buy 2 bell peppers only? Don’t want any of the ingredients to go to waste. Is there any advice you have on simply reducing the serving size? Hope you can help!
Yes, you may need to only use 1/3 of the ingredients if you would only like to make 2 bell peppers.
I made only 3 peppers and just ad-libbed. It was delish! I used Rotelle for my tomatoes because I like heat and also a separate can of green chilis. The filling is great alone so if you don’t use it all for the peppers it is amazing to keep and have as a side…but I had mine for breakfast 🙂 I forgot the corn dang it but will for sure do it next time. Best recipe I’ve found in a long time. I am prone to add my own touches and this was perfect for that.
Made these last night for a backyard ‘Whole Foods to Table’ din with the fam. Our 9yr old is self-proclaimed vegetarian so I added some “Beyond Meat, Beyond Beef Beefy Crumble.” Super easy, which says A LOT coming from me, and there’s so much room for creativity! Loved it.
These were so good! Thank you so much for sharing. The feta was a great addition. We love quinoa in our house so this is definitely one I will make again. I’ve enjoyed every single one of your recipes that I’ve tried and there have been many. Thanks again!
Do you cut the bell peppers in half and fill each half? Or do you just slice the top off and discard and fill the remaining cavity?
You can just slice off the top.
3 cups COOKED quinoa… Don’t cook 3 cups raw quinoa – you will end up with way to much and a bland mixture… You live and you learn. Quinoa for lunch tomorrow.
Yes! 3 cups cooked quinoa is listed in the recipe. 🙂
I’m making this