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?
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I made these this evening and they were fantastic! The only changes I made were: I used only 3 peppers as that is all I had, which I parboiled first-personal preference. I did make the full recipe of the stuffing because I do like extra stuffing. The only change I made was to use Rotel diced tomatoes with diced chilies as again that’s what I had. I still added the can of chilies. I will definitely be making these again. Great flavor without being to strong. Thanks for sharing the recipe.
I have made at least 6 different meals on your site and my family loves them. Tonight my four year old helped me make the peppers. We loved it. I think i am going to parboil the peppers ahead of time like i do with my usual stuffed pepper recipe. Even at 30 minutes they were still a little firm. I also like a little more tomato flavor so i will add more of the diced tomatoes. Overall it was awesome and the hubby liked it too!
Making these today! Like another comment mentioned, I usually parboil my peppers before filling them. Seems like your recipe is perfect as posted so going to try it without cooking peppers first. Thank you from the bottom of my heart for making meals more interesting while being easier than ever. I use recipes from your site at least 3-4 times a week and after each one of your meals (after every plate is literally licked clean, even the 11, 9 and 6 year olds) they always say, “this is from our favorite website, isn’t it!”
Oh! And quinoa in rice cooker!? Genius!
These look awesome! Question – have you made this with any meat any the mixture, like ground turkey? Going to make these this weekend for a dinner party…can’t wait!!
It should work just fine adding your desired protein (ground beef, turkey, chicken, sausage, etc.) – but I recommend adjusting the other ingredients to compensate for this addition.
Your photos are SO ADORABLE 🙂
I’m going to try this recipe tonight!
Can you use cumin seeds or does it need to be powder?
Julia, it is best to use ground cumin.
Hey, Chungah, who had the most fun – you grown ups or the kids? I love watching the little ones play and laugh. Oh, yes! I think I should mention, I just love the recipes you post. I am 80 years old and still cooking. LOL
If I wanna add onions to the mix, should I add them raw to the mix, or should i caramelize them first?
I recommend caramelizing first.
These looks absolutely amazing! Thanks for sharing 🙂
-Sarah
gofitu.com
These stuffed peppers were so delicious! Thank you for sharing! I didn’t have feta cheese so I substituted ricotta cheese. still very yummy!
This looks great but im not a fan of pepper jack cheese. Do you think monterey jack would fit the bill?
Yes, Monterey Jack would be a great substitute!
can the filling for these be frozen? They seem like a good meal to make ahead of time.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
OMG So yummy! So far I have tried this, Greek yogurt egg salad sandwiches (on homemade GF bread),cauliflower chowder (with GF flour, vegetable stock and no bacon cause I’m vegetarian) and the 1 dish Mexican quinoa casserole (which I posted to FB and everyone raved about). All dishes are exceptional! Love the healthy section – keep em coming!
OK, this will be the third thing from your site that I try. The first two (one pot andouillle sausage skillet pasta and one pot zucchini and mushroom pasta) were absolutely incredible. I love how easy and simple most of your dishes are (in terms of ease putting them together and limited number of ingredients). This one seems one of the more complex in terms of needing a lot of items (although the preparation is still super simple), but it sounds absolutely delicious and my mom (the vegetarian in the family) loves stuffed peppers. So, this should make her happy.
These were seriously delicious. I have been in a rut for recipes and was looking for health and taste. These surely hit the spot. I used a can of rotel tomatoes instead of the diced tomatoes and green chiles it called for. I also didn’t have cumin so I used taco seasoning in it’s place. Finally I used the entire can of black beans. I will definitely be making these again.
Thank you for sharing!
These were delicious! I served with a side of Cajun seasoned sauteed tilapia, because my boyfriend always has to have some fish or chicken with a vegetarian dish, and similarly seasoned shrimp with the leftovers. Both were perfect accompaniments to this yummy dish. Will definitely make again and again. Thanks for sharing the recipe.
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Just threw mine in the oven! Fingers crossed that they will taste just as good as they looked 🙂 I used no beans or tomatoes, since I’m not a huge fan of either. I added red onion to the mixture. I also used cooked white rice because my grocery store had no quinoa…
These are amazing!! I used chopped onions instead of onion powder for more texture and flavor.