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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I meant could stink not cold!!!! Sheesh
The recipe cold stink but I’d still rate it 50000 stars because of the cutest pictures I’ve seen in ages!!!! The kids are awesome. I’m still smiling. Thanks for making an old lady so happy.
These were so delicious and easy to make! I used cheddar cheese instead of feta since that’s what I had on hand, and they were still amazing. I added a little extra chili powder for some extra kick too. A great hit – even with the meat eaters of the family! Definitely will go in my list of go-to recipes.
Hey Chungah!
I’d love to feature your stuffed bell peppers recipe in a stuffed veggie roundup I’m doing for Parade Magazine – if you’re cool with that would I be able to use one of your gorgeous photos with a link back to your original post (https://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/)
Thanks dear!
Felicia
Yes, absolutely. Thank you for the share! 🙂
Made these tonight and they were a huge hit with the family! A friend of mine shared your website with me after seeing her left-overs that she brought for lunch. Fantastic flavors! Thank you for sharing your recipes!
Hello Chung Ha,
I come from the UK, not sure what “Shredded pepper jack cheese ” is? Your recipe looks really lovely. Thank you for sharing this with us.
Pepper jack is a type of cheese that includes spicy hot peppers for flavor. You can shred or grate it using a cheese grater. Hope that helps!
Thanks for the recipe, I made this tonight. It was quite yummy. Cheers!
Holy crap, these are amazing!!! I did add some lime juice into the quinoa mixture, which for me took it up a notch! Instead of tomatoes I diced up some avocado and that is really hitting the spot! Thanks for this!
This was fantastic and made exactly as written. I did mix the color bell peppers which made the dish pretty. Thanks for another great recipe!
Hi Chungah! I made these tonight and I’m not sure what I did, but they seem really under-salted or lacking flavor. The only thing I didn’t have was onion powder – could it have made that much of a difference? Do you have any suggestions for more flavor?
Yes, omitting the onion powder may have altered the taste a bit. You can certainly increase the amount of spices as needed to suit your preferences, and I highly recommend adding salt and pepper, to taste. You’d be amazed as to how a little bit of seasoning can make all the difference in the world.
Do you have nuttitional info for these? Calories in one pepper? Thanks so much–can’t wait to try these!! 🙂
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
these were listed as vegan – clearly they are not as they have feta. Easy to leave it out but annoying to finally get to the recipe after going thru all the uninteresting stuff and see they are incorrectly listed under vegan recipes in Pinterest.
Marie, I completely understand your frustrations. However, Pinterest creates those nutritional labels automatically, and sometimes, incorrectly. Please feel free to contact Pinterest for further support on this issue.
Just put this together for my vegetarian daughter. I put in real onions, garlic, and added shredded carrots. Cooked that down in some butter until brown and gooey. Then mixed in everything else. I chose not to add the canned green peppers because some of the kids would not have eaten them. Did kick up with a little more chili spice. Put it all in red peppers and topped with a little cheese. Served with some hummus and zucchini slices. Yum was shouted by all.
This recipe looks so delicious I would love to make it someday. I love colored bell peppers and I would love to stuff them with tuna or crab meat with shrimp unbaked.
Just curious could you make these in the crock pot. What would you suggest, times, duration, setting, etc?
Unfortunately, it is very difficult to give exact conversion information to translate a recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
OK thanks. I would be curious if anyone had tried this with your recipe. -Holly
Making these tonight for my wife. My mom said she wants to try them so I’m making giving her the extras. Great reviews so it has to be good!!
Do u cook the quinoa first?
Yes, as indicated in the recipe under the ingredients, you will need 3 cups cooked quinoa.
I’ve been making these for several months now and we LOVE them. It’s one of my go-to recipes when I can’t think of what to make, as it always pleases. Thank you for sharing!
Made these for dinner last night and they were fantastic! Everyone really enjoyed the flavors. Made as directed – no substitutions.
Thanks! I’ll definitely make this again.
Holy heat batman!!!! I may be a wuss (but I’ve eaten carolina reaper pepper flakes before), but these were blazinggggg. I couldn’t even eat half. Clue — don’t use the green chiles (esp not the whole can). Besides that, delish. I subbed the can out entirely and they were immaculate. Just a heads up!!